Cherry Hand Pies

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These little pies are pure nostalgia in every bite. 🍒

Sweet cherries, buttery crust, and a kiss of lemon come together in this hand-held dessert perfect for picnics, potlucks, or sweet moments at home. Make them with fresh or frozen cherries, and enjoy the magic of baking from scratch—without the fuss.

Cherry Hand Pies

Yield: 6 to 8 hand pies

1 package (two crusts) favorite premade pie crust dough, defrosted

2 1/2 cups pitted sweet cherries, fresh or frozen

1/4 cup granulated sugar

1 1/2 tablespoons cornstarch

1 tablespoon fresh lemon or lime juice

1 large egg, beaten

1/2 teaspoon of water

1 pinch of salt

3 tablespoons Turbinado sugar or granulated sugar

Preheat the oven to 425°F. Place a rack on the middle shelf. In a small bowl whisk together egg, water and salt. Line a large baking sheet with parchment paper. Set all aside until needed.

In a small bowl, mix together the cornstarch and sugar. In a saucepan over medium-high heat. Combine the cherries, sugar mixture, and lemon or lime juice. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.

Remove premade pie dough from the refrigerator and check for cracks and splitting. With a rolling pin, roll the pie dough back into 1 piece. Repeat with second pie dough. With a knife or pizza cutter, cut 6 to 8, 3-inch squares from each pie dough (12 to 18 total). You may also use 3-inch square or round cookie cutters. Place squares on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough.  Lightly brush the edges and tops of each pie with egg wash and crimp the sides together using a small fork. Sprinkle with turbinado sugar or granulated sugar. Place in freezer for 10 minutes.

Bake the pies for 15 -20 minutes, or until golden brown. Remove from the oven and cool for at least 10 minutes before serving. Enjoy!

Equipment List

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Stacy Horn