Print

Fresh Cherry Hand Pies

Print Recipe

Flaky, buttery hand pies filled with a bright, lemon-kissed fresh-cherry filling, baked until golden and perfectly portable.

Ingredients

Scale
  • 1 batch all-butter pie dough (enough for a 9-inch double crust)
  • 12 oz (340 g) fresh sweet cherries, pitted (about 310 g after pitting)
  • 1/3 cup (68 g) granulated sugar
  • 1 1/2 Tbsp cornstarch
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 large egg
  • 1 tsp water
  • 3 Tbsp raw or turbinado sugar, for topping

Instructions

  1. Prepare the pie dough and chill for at least 45 minutes.
  2. Combine cherries and sugar in a saucepan; let macerate 30 minutes.
  3. Bring to a boil, then simmer 10 minutes until cherries are soft; lightly mash.
  4. Stir cornstarch with lemon juice; add to cherries with cinnamon and vanilla and cook 1 minute until thickened. Cool completely.
  5. Roll one rectangle of dough to 16 × 9 in (41 × 23 cm) and cut into four 4 × 4 in squares.
  6. Brush edges with egg wash (egg beaten with water); place 2 Tbsp filling in the center.
  7. Fold dough over, trim excess, and crimp edges to seal; repeat with remaining dough.
  8. Chill assembled pies 30 minutes; meanwhile preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
  9. Brush tops with egg wash, cut 3 vents, and sprinkle with turbinado sugar.
  10. Bake 15–18 minutes until puffed and deep golden; cool 5 minutes on sheet, then transfer to a rack.

Notes

  • Weigh ingredients for best accuracy, especially the dough.
  • Frozen cherries work—thaw and include all juices.
  • Freeze unbaked pies up to 2 months; bake straight from frozen, adding 2–3 minutes to bake time.
  • Baked pies store 2 days at room temperature or 3 days refrigerated; reheat at 350 °F for 10–15 minutes for a crisp crust.

Nutrition

Keywords: fresh cherry hand pies, portable cherry pie, summer dessert, homemade pie crust

Find it online: https://recipesfoodeasy.com/fresh-cherry-hand-pies/