Print

Cherry Hand Pies Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

Delightfully festive Cherry Hand Pies featuring flaky pie crusts filled with sweet cherry filling. Perfectly portioned and beautifully shaped using a holiday tree cookie cutter, these hand pies are an inviting treat for holiday gatherings or any time you crave a charming, handheld dessert.

Ingredients

Scale

Pie Crust

  • 3 boxes refrigerated pie crust (2 crusts per box)

Filling

  • 1 can cherry pie filling (21 ounces)

Egg Wash

  • 2 large eggs
  • 2 tablespoons water

Optional

  • Coarse sanding sugar, for sprinkling

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C) and thaw the refrigerated pie crusts according to the package instructions. Line a large cookie sheet with parchment paper and set aside.
  2. Make Egg Wash: In a small bowl, whisk together the eggs and water thoroughly to create the egg wash. Set this aside for later use.
  3. Roll Out Crusts: Take one thawed pie crust and gently roll it out with a rolling pin until it is evenly between 1/8 and 1/4 inch thick, taking care to avoid cracks or holes.
  4. Cut Shapes: Using a 3-4 inch holiday tree cookie cutter, cut out about 7 tree shapes from the rolled dough. Save the remaining dough scraps. Repeat the rolling and cutting process with all remaining pie crusts, collecting the scraps.
  5. Re-roll Scraps: Combine all the dough scraps and roll them out again to the same thickness to maximize dough usage and cut additional tree shapes for more hand pies.
  6. Assemble Hand Pies: Arrange the tree cutouts on the prepared baking sheet. Place 1 to 1 ½ tablespoons of cherry pie filling in the center of each tree-shaped bottom crust. Brush the edges around the filling with egg wash.
  7. Top and Seal: Carefully place another tree-shaped crust over the filling. Starting at the trunk of the tree, gently press the edges together to seal the pies, avoiding pressing down on the filling. Use the tines of a fork to crimp and seal the edges completely.
  8. Vent and Egg Wash: With a sharp knife, make a few small slits on the top crust of each pie to vent steam during baking. Brush the top crust generously with the remaining egg wash. Optionally, sprinkle with coarse sanding sugar for a sparkling finish.
  9. Bake: Bake the hand pies in the preheated oven for 20 to 25 minutes, or until they are golden brown and cooked through.
  10. Cool and Serve: Transfer the baked pies to a cooling rack. Serve warm or at room temperature for a delightful treat.

Notes

  • Make sure to seal the edges well to prevent the cherry filling from leaking during baking.
  • Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
  • Adjust the amount of filling slightly if you prefer more or less in each pie, but avoid overfilling to prevent spills.
  • These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
  • Reheat gently in an oven to maintain crispness rather than microwaving.

Keywords: cherry hand pies, holiday hand pies, cherry dessert, pie crust recipe, handheld pies, festive dessert

Find it online: https://cookedbycleo.com/cherry-hand-pies-recipe/