Cherry Hand Pies
Cherry hand pies are flaky, buttery pastries filled with a sweet and tart cherry filling, perfect for portable snacks or festive treats.
Servings: 8 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter cut into small cubes (2 sticks)
- ¼ to ½ cup ice water
- 3 cups fresh or frozen pitted cherries
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter melted (for brushing)
- coarse sugar optional, for sprinkling on top
Instructions
Prepare the Pie Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Slowly add ice water, one tablespoon at a time, mixing gently just until the dough starts to come together. Avoid over-mixing to keep the crust flaky. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Cherry Filling
- In a medium saucepan, combine the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. This should take about 5–7 minutes. Remove from heat and let the filling cool completely.
Roll Out the Dough
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle about 1/8 inch thick. Use a round cutter (about 4 to 5 inches in diameter) to cut out circles from the dough. Gather scraps, re-roll, and cut more circles until all the dough is used.
Assemble the Hand Pies
- Place a heaping tablespoon of the cooled cherry filling in the center of half of the dough circles. Brush the edges with a little water, then top with another dough circle. Press edges together to seal, and crimp with a fork for a decorative edge. Use a knife to cut small vents on top to allow steam to escape during baking.
Bake the Hand Pies
- Preheat your oven to 375°F (190°C). Place the assembled hand pies on a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with coarse sugar if desired. Bake for 25–30 minutes, or until the pies are golden brown and the filling is bubbly. Let cool slightly before serving.
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Medium Saucepan
- Rolling Pin
- Round Cutter
- Baking Sheet
- Parchment Paper
- Fork
- Knife
Notes
Keep ingredients cold for a flaky crust. Don’t overwork the dough. Vent the pies to prevent bursting. Use frozen cherries if fresh aren’t available, thawing and draining excess juice. Chill assembled pies for 15 minutes before baking for flakier crust. Adjust sweetness of the filling as desired. Variations include mixed berry filling, almond extract, gluten-free crust, vegan substitutions, and added spices like cinnamon or ginger. Store leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 5 days. Freeze unbaked pies for up to 3 months and bake from frozen with extra time.