Fresh Cherry Hand Pies

Short description

Delightfully portable individual pies—golden, flaky pastry enclosing a luscious cherry filling that’s bursting with fresh‑season flavor.

Why You’ll Love This Recipe

These hand pies bring all the joy of cherry pie in a neat, personal portion. They’re easy to make, freezer‑friendly, and perfect for summer gatherings or simply satisfying a sweet craving. With a homemade cherry filling brightened by lemon and vanilla, each bite is fabulously flavorful and elegant in its simplicity.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pie crust (homemade or store-bought)

• Fresh sweet cherries, pitted (or frozen cherries if out of season)

• Granulated sugar

• Cornstarch

• Fresh lemon juice

• Pure vanilla extract (optional but recommended)

• Ground cinnamon (optional)

• Egg (for egg wash)

• Water (for egg wash)

• Coarse or turbinado sugar (for sprinkling on top)

directions

1. Prepare cherry filling: Combine pitted cherries, sugar, lemon juice, cornstarch, cinnamon, and vanilla (if using) in a saucepan. Macerate briefly, then cook until cherries soften and mixture thickens. Remove from heat and cool to room temperature.

2. Roll out crust: On a floured surface, roll your pie dough into approximately 12×20 inch rectangle. Cut into 5‑inch circles or 5×6 inch rectangles

3. Assemble pies: Spoon about 2 tablespoons of cooled cherry filling into the center of each dough piece. Moisten the edges with egg wash, fold over to form half‑moon or packet shapes, and crimp the edges to seal.

4. Chill briefly: Refrigerate assembled pies for about 15–30 minutes to firm up before baking.

5. Finish prep: Cut 2–3 slits in the top crust of each pie. Brush with egg wash and sprinkle with coarse sugar.

6. Bake: Preheat oven to 375 °F–400 °F (190–200 °C). Bake for approximately 20–25 minutes until crust is golden and filling bubbles. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Servings and timing

Yield: about 8 hand pies
Prep time: ~15–30 minutes (filling and assembly)
Chill time: ~15–30 minutes (optional but recommended)
Bake time: ~20–25 minutes
Total time: ~35–60 minutes depending on chilling

Variations

• Swap sweet cherries for tart (sour) cherries like Montmorency for a more vibrant tang

• Use puff pastry or refrigerated biscuit dough instead of a traditional pie crust for a lighter, flakier texture.

• Add almond extract or cherry liqueur (kirsch) for an aromatic twist.

• Turn these into cherry‑lime hand pies by swapping lemon juice for lime juice and adding lime zest for a citrusy zing.

storage/reheating

• Freeze: Assemble unbaked hand pies, cut slits, do not egg‑wash or sugar‑top, and freeze on a sheet until firm. Then transfer to a freezer bag; good for up to 3 months.

• Bake from frozen: Place on a baking sheet, brush with egg wash and sugar if desired, and bake at 400 °F for 20–25 minutes.

• After baking: Store at room temperature in an airtight container for up to 2–3 days. Reheat in a 350 °F oven for 5–10 minutes to restore crispness.

FAQs

1. What kind of cherries should I use?

Sweet cherries (Bing, Rainier) work well, but tart cherries like Montmorency offer a vibrant flavor especially when balanced with sugar and lemon.

2. Can I use frozen cherries?

Absolutely. Thaw and drain excess liquid before using to avoid a soggy crust. Frozen cherries can even be used directly if well drained.

3. What’s the easiest pie crust option?

Store‑bought refrigerated pie crust is convenient and gives good results, but a homemade all‑butter crust yields superior flakiness. Stretching the dough layers or laminating helps even more.

4. How do I prevent the crust from getting soggy?

Chilling the assembled pies before baking, draining filling well, and ensuring slits on top for steam release all help keep the pastry crisp.

5. Can I add a glaze on top?

Yes. You can drizzle a powdered sugar glaze (milk + vanilla + sifted sugar) over warm hand pies after baking for a sweet finish.

6. How can I make them ahead of time?

Assemble and freeze unbaked pies, then bake from frozen whenever you’re ready. You can also prepare filling ahead and keep refrigerated or frozen.

7. Can I add other flavors?

Yes—add a pinch of ground cinnamon, nutmeg, or cardamom to the filling, or include almond extract or kirsch for extra depth.

8. Can I make these savory?

Absolutely. Replace cherries with fillings like cheese, meats, or vegetables to create savory hand pies in the same format.

9. How should I reheat leftover pies?

Warm them in a 350 °F oven for about 5–10 minutes until just reheated and crisp again. Avoid microwaves to maintain pastry texture.

10. Are these suitable for freezing after baking?

Baked pies can be frozen, though texture may soften slightly. Defrost overnight in the fridge and warm briefly in the oven before serving.

Conclusion

Fresh Cherry Hand Pies are a charming and practical way to enjoy cherry pie—whether for entertaining or a simple dessert treat. With their buttery crust, vibrant fruit filling, and portable format, they’re sure to impress. Make a double batch, freeze some for later, and enjoy the taste of cherry season whenever you wish.

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