There’s something so charming about these little pockets of joy — flaky crust, bubbly cherry filling, baked to golden perfection. This Cherry Hand Pie Recipe is a delightful treat that’s perfect for sharing or savoring solo. It’s just the right size, bursting with tangy sweetness, and incredibly fun to make.
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Why You'll Love This Recipe
Honestly, these cherry hand pies are one of my favorite quick desserts—especially when you’ve got craving for fruit-filled goodies without the fuss of slicing and plating. They’re portable, perfectly portioned, and baked with plenty of love.
- Simple Ingredients: You can whip these up with just a few pantry staples and a can of cherry pie filling.
- Effortlessly Cute: Using a cookie cutter makes shaping these pies super fun and mess-free.
- Perfectly Portable: No plate needed—you can eat these by hand, great for picnics or on-the-go snacking.
- Customizable Filling: Swap the cherry for your favorite pie filling, and you’re always ready to delight.
Ingredients & Why They Work
This recipe is all about simplicity and harmony—the refrigerated pie crust is buttery and flaky without any extra effort, while the ready-made cherry pie filling offers that perfect balance of tart and sweet without hours of prep. Here’s a quick rundown of why each ingredient shines.
- Refrigerated Pie Crust: Using premade crust saves time and guarantees a tender, flaky texture that’s hard to beat.
- Cherry Pie Filling: The star of the show! Sweet, tart cherries in a thick filling that won’t leak out during baking.
- Eggs: Mixed with water to make an egg wash, they add a beautiful golden shine and help seal the pies.
- Water: Helps loosen the egg wash for easy brushing and even coverage.
- Coarse Sanding Sugar (optional): Adds a lovely crunch and sparkle on top—totally worth the extra sprinkle.
Make It Your Way
One of the best things about this Cherry Hand Pie Recipe is how easy it is to personalize. I like to switch things up based on seasons or my pantry — and you should definitely do the same!
- Variation: I’ve tried swapping cherry for blueberry or apple filling, and each one felt like a fresh new take without extra work.
- Dietary tip: For a dairy-free version, pick a vegan pie crust from your grocery store, and you’re set.
- Sweetness tweak: Feel the filling is too sweet? Add a squeeze of fresh lemon juice before filling the crust to brighten things up.
Step-by-Step: How I Make Cherry Hand Pie Recipe
Step 1: Prep Your Workspace and Crust
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Let the refrigerated pie crust thaw for about 10-15 minutes at room temperature — this little patience pays off by making rolling and cutting much easier without cracks.
Step 2: Roll and Cut Your Shapes
Roll out one pie crust at a time to a thickness between ⅛ and ¼ inch. A rolling pin is your best friend here—smooth, even pressure helps avoid thin spots that could tear. Use a 3-4 inch holiday tree cookie cutter, or any fun shape you like, to cut out about 7 shapes per crust. Save all the scraps—you'll recombine and roll them out at the end to make more pies.
Step 3: Fill and Assemble with Care
Place half your cut shapes on the lined baking sheet. Spoon 1 to 1 ½ tablespoons of cherry filling into the center of each. Next, generously brush the border with your egg wash—which is just eggs whisked with water—so the top crust sticks without squeezing out the filling.
Gently place another pie crust shape on top. Starting at the 'trunk' of the tree shape, lightly press edges together without squashing the filling. Then use a fork to crimp the edges securely. Don’t forget to pierce a few small slits on top so steam can escape—this keeps the crust crisp and prevents sogginess.
Step 4: Brush and Bake
Brush the tops with remaining egg wash and sprinkle optional sanding sugar for that extra sparkle. Bake 20-25 minutes or until golden brown and deliciously fragrant. Let cool on a rack for a bit before digging in, though I won’t judge if you eat one warm!
Top Tip
After making these cherry hand pies a bunch of times, I’ve realized a few tricks make all the difference between a good pie and a truly memorable one.
- Keep the Crust Cold but Pliable: Don’t skip the resting time after thawing. It prevents cracks but keeps it easy to roll.
- Don’t Overfill: Too much cherry filling causes leaks and sticky pies. Stick to about 1 to 1 ½ tablespoons per hand pie.
- Vent Well: Those little slits on top prevent sogginess and let the pies bake evenly.
- Use Parchment Paper: It’s worth it for easy clean-up and perfect bottoms every time.
How to Serve Cherry Hand Pie Recipe
Garnishes
I often keep it simple with a dusting of powdered sugar or a drizzle of vanilla glaze for an extra sweet touch. On special occasions, a dollop of whipped cream or a scoop of vanilla ice cream alongside really elevates the experience.
Side Dishes
I love pairing these hand pies with a warm cup of coffee or a robust black tea—perfect for cozy afternoons. For brunch, think fresh fruit salad or a light yogurt parfait to complement the sweetness.
Creative Ways to Present
Try stacking them in a festive pyramid on a pretty platter, or tie small bundles with colorful kitchen twine for gifting. For holiday cheer, I’ve even added edible glitter over the sanding sugar—makes it sparkle under twinkle lights!
Make Ahead and Storage
Storing Leftovers
These are best enjoyed the day you bake them fresh. But if you have leftovers, I wrap them lightly in foil or plastic wrap and store in an airtight container at room temperature the first day. After that, transfer to the fridge where they'll keep quite well for up to three days.
Freezing
I freeze baked pies by flash-freezing on a baking sheet until solid, then moving them into freezer bags individually. They last up to two months this way and thaw beautifully in the fridge overnight without losing their flavor or texture.
Reheating
For best results, reheat leftovers in a 350°F oven for about 10 minutes to revive that crisp crust and warm the filling through. Avoid the microwave for reheating—it tends to make the crust soggy.
Frequently Asked Questions:
Absolutely! Homemade pie crust often makes these hand pies extra special with that fresh-buttery flavor. Just make sure your crust is chilled and rolled to the right thickness.
Use just the right amount of filling—around 1 to 1 ½ tablespoons—and be sure to brush the edges with egg wash before sealing. Crimping the edges firmly also helps keep everything inside.
Yes! You can prepare and assemble the pies a day ahead, store them covered in the refrigerator, and then bake them fresh just before serving.
Feel free to swap in blueberry, apple, peach, or any fruit pie filling you like. Homemade fillings are gorgeous too if you want to get creative!
Final Thoughts
This Cherry Hand Pie Recipe isn’t just about a dessert; it’s a little experience—baking with ease, sharing something homemade, and savoring bites of flaky, fruity happiness. Every time I pull these from the oven, I’m reminded how simple ingredients and a bit of patience can really brighten the day. Give them a try—you’ll love how effortlessly charming they are!
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Cherry Hand Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 26 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Cherry Hand Pies, perfect for holiday celebrations or any time you crave a delicious fruity treat. Made with flaky refrigerated pie crusts and sweet cherry filling, these hand pies are easy to prepare and bake to golden perfection. Their charming holiday tree shape adds a fun touch to your dessert table.
Ingredients
Main Ingredients
- 3 boxes refrigerated pie crust (2 crusts each box)
- 1 can cherry pie filling (21 ounces)
- 2 large eggs
- 2 tablespoons water
- Coarse sanding sugar (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees F and line a large cookie sheet with parchment paper. Set aside.
- Make Egg Wash: In a small bowl, whisk together 2 large eggs and 2 tablespoons of water to create an egg wash. Set aside.
- Roll Out Pie Crust: Thaw refrigerated pie crusts according to package instructions. Using a rolling pin, roll out one pie crust to about ⅛ to ¼ inch thick, ensuring there are no cracks or holes.
- Cut the Shapes: Using a 3-4 inch holiday tree cookie cutter, cut out about 7 tree shapes from the rolled crust. Save the excess dough for later use. Repeat with all crusts.
- Re-roll Excess Dough: Combine all leftover dough and roll out again to the same thickness to cut out additional trees until all dough is used.
- Assemble Hand Pies: Place tree cutouts on the parchment lined baking sheet. Spoon 1 to 1 ½ tablespoons of cherry pie filling in the center of each tree. Brush the edges around the filling with egg wash.
- Top with Second Tree Layer: Gently place another tree-shaped crust over the filling, aligning with the bottom layer. Press edges gently from the trunk upward, sealing edges without squeezing the filling.
- Seal and Vent: Use the tines of a fork to press and seal the seams around the tree edges. Make a few slits on top for venting using a sharp knife.
- Apply Final Egg Wash and Sugar: Brush the top of each hand pie with remaining egg wash and optionally sprinkle with coarse sanding sugar.
- Bake: Bake the hand pies for 25 minutes or until they turn golden brown and cooked through.
- Cool and Serve: Transfer the pies to a cooling rack and serve warm or at room temperature.
Notes
- Allow refrigerated pie crust to sit at room temperature for 10-15 minutes before rolling to prevent tearing and make it easier to work with. You will need a total of six crusts.
- Feel free to substitute cherry pie filling with other flavors such as blueberry or homemade varieties.
- Best enjoyed the same day; store at room temperature covered on the first day, then refrigerate in an airtight container for up to 3 days.
- To freeze baked hand pies, freeze on a single-layer baking sheet until firm, then transfer to freezer bags for up to 2 months. Thaw in refrigerator and serve at room temperature.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
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