Cherry Hand Pies

There’s just something so comforting about a homemade pie, isn’t there? But let’s be real, sometimes a full-sized pie feels like a big project. That’s why I absolutely adore making these Cherry Hand Pies! They bring all the cozy, fruity goodness of pie in a perfect, personal package. This recipe is a family favorite, especially around the holidays, because they’re easy to make and everyone gets their own little treat. Plus, who can resist that sweet cherry filling peeking through a golden, flaky crust?

Why You’ll Love This Cherry Hand Pies

• They’re super easy to make, especially with store-bought pie crusts. Perfect for beginners!
• Each hand pie is a delightful individual serving, no slicing needed.
• That sweet cherry filling and flaky crust combination is pure comfort food.
• They’re fantastic for parties, lunchboxes, or just a sweet craving any time of year!

Ingredients You’ll Need

• Refrigerated Pie Crust: This is our secret weapon for ease! Using pre-made crusts saves so much time and effort, but still gives you that delicious flaky texture. Don’t worry about making your own pastry for this one unless you really want to!
• Cherry Pie Filling: Canned cherry pie filling is perfectly sweet and thick, making it super convenient. It’s ready to go right out of the can.
• Large Eggs: We’ll use these with a little water to create an egg wash. This magical mixture gives our hand pies that beautiful golden-brown color and helps the sanding sugar stick.
• Coarse Sanding Sugar: This is optional, but I highly recommend it! It adds a lovely sparkle and a nice little crunch to the top of your pies.

How to Make Cherry Hand Pies Step by Step

First things first, get your oven preheating to 350°F. While that’s warming up, you’ll want to get your refrigerated pie crusts out of the fridge to thaw according to the package directions. This is super important because cold, stiff dough will crack when you try to roll it. Once they’re pliable, line a large baking sheet with parchment paper and set it aside – this will make cleanup a breeze!

Next, grab a small bowl and whisk together your two large eggs with two tablespoons of water. This is your egg wash, and it’s going to give our hand pies that gorgeous golden glow. Now for the fun part: rolling out your pie crusts! Take one thawed crust and gently roll it out with a rolling pin. You want it to be nice and smooth, without any cracks, and about ¼ to ⅛ inch thick. Don’t worry if it’s not perfectly round, we’re cutting out shapes!

This is where the magic happens! Use a 3-4 inch cookie cutter – I love a holiday tree shape for these – to cut out about 7 shapes from that first crust. Place these shapes on your prepared baking sheet. Spoon about 1 to 1 ½ tablespoons of cherry pie filling right into the center of each shape. Then, with a pastry brush, lightly brush the edges around the filling with your egg wash. Now, gently place another cut-out shape right on top of the filling, making a little pie sandwich. Starting at the “trunk” or bottom of your shape, carefully press the edges together to seal them, being careful not to press down on the filling itself. Finally, use the tines of a fork to really seal those seams all the way around the edge. Make a few small slits in the top crust with a sharp knife – this helps steam escape and prevents your pies from bursting. Brush the tops with your remaining egg wash and sprinkle with sanding sugar if you like. Pop them in the oven for 20-25 minutes, or until they’re beautifully golden brown. Let them cool on a rack, and then enjoy warm or at room temperature!

My Top Tips for Success

• I always make sure my pie crusts are properly thawed but still cool. If they get too warm, they’ll be sticky and hard to work with.
• In my experience, a light dusting of flour on your work surface and rolling pin helps prevent sticking without making the dough tough.
• Trust me on this one: don’t overfill your hand pies! Too much filling will make them burst in the oven. 1 to 1 ½ tablespoons is just right.
• Pressing the edges firmly with your fingers first, then sealing with a fork, ensures a good, tight seal so your filling doesn’t leak out.
• Making those little slits on top is crucial for venting steam – don’t skip it!
• Don’t be afraid to combine and re-roll the excess crusts. You can get a few extra hand pies out of them!

Common Mistakes to Avoid

• Cracked or stiff dough: This usually happens if your pie crust isn’t thawed enough. How to fix: Let it sit at room temperature for a bit longer until it’s pliable.
• Leaky filling: If your hand pies are oozing cherry goodness, it’s likely due to overfilling or not sealing the edges well enough. How to fix: Use no more than 1.5 tablespoons of filling and press the edges firmly with your fingers before using a fork to crimp.
• Pale crust: Not using an egg wash or baking for too short a time can result in a pale, unappetizing crust. How to fix: Always brush with egg wash and bake until deeply golden brown.
• Hand pies bursting open: This can happen if there’s too much steam trapped inside. How to fix: Make sure to cut those vent slits on the top crust!

How to Store Cherry Hand Pies

• Countertop: 2-3 days in an airtight container at room temperature.
• Refrigerator: Up to 5 days in an airtight container.
• Freezer (baked): Up to 1 month. Wrap cooled hand pies individually in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature or warm gently in a low oven.
• Freezer (unbaked): Assemble hand pies, then freeze solid on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the bake time.

Are Cherry Hand Pies good cold?

Yes, absolutely! Cherry Hand Pies are delicious both warm and at room temperature. Many people enjoy them straight from the fridge.

Can I use homemade pie crust?

You definitely can! If you have a favorite homemade pie crust recipe, feel free to use it. Just make sure to roll it out to the same thickness as directed.

What if I don’t have sanding sugar?

No problem at all! The sanding sugar is just for a little extra sparkle and crunch. You can omit it entirely or sprinkle with a tiny bit of granulated sugar instead.

Can I use a different cookie cutter shape?

Of course! Any 3-4 inch cookie cutter will work beautifully. Hearts, stars, or even simple rounds are all great options for these Cherry Hand Pies.

I really hope these Cherry Hand Pies bring a little bit of joy and sweetness to your day! They’re such a fun and easy bake, and that burst of cherry flavor is just irresistible. Give them a try and let me know how they turn out – I’d love to hear about your baking adventures!

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