Cherry Hand Pies Recipe
American · Dessert · 55 min total
These flaky, buttery hand pies are filled with a sweet-tart cherry filling, perfect for portable desserts or picnics.
30
min prep
min prep
25
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup ice water
- 2 cups pitted fresh or frozen cherries (thawed if frozen)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse meal with pea-sized butter pieces.
- Sprinkle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough holds together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- In a medium saucepan, combine cherries, 1/2 cup sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5 minutes. Remove from heat and let cool completely.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one dough disc to 1/8-inch thickness. Cut into 4-inch circles (or squares). Repeat with second disc, rerolling scraps as needed.
- Place about 1 tablespoon of cherry filling in the center of each circle. Brush edges with beaten egg, fold over to form half-moons, and press edges with a fork to seal. Cut small slits on top for steam vents.
- Place pies on prepared baking sheet. Brush tops with egg wash and sprinkle with coarse sugar.
- Bake for 20-25 minutes, until golden brown. Cool on a wire rack for at least 10 minutes before serving.
Tips
- Keep dough cold for flakiness; chill again if it becomes too soft.
- Filling can be made ahead and refrigerated.
- Store leftover pies in an airtight container at room temperature for up to 2 days.
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