Name: Cherry Hand Pie Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
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)

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.

The image shows a white plate filled with many small, leaf-shaped pastries. Each pastry has three or four long, thin slits on the top, revealing shiny, bright red filling inside. The pastries have a light golden crust with a slightly rough texture, sprinkled with coarse sugar crystals that give a sparkling effect. The edges are crimped with a fork-like pattern to seal the filling inside. The plate sits on a white marbled surface with a blurred red and black plaid cloth and some red berries in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pie Recipe
Top Tip
How to Serve Cherry Hand Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pie Recipe

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.

A woman's hand holds a golden-brown pastry shaped like a Christmas tree with three red slashes showing the filling inside, sprinkled with coarse sugar on top. The pastry rests on a stack of two white plates with more similar pastries on a white plate in the background. To the side, a white ramekin bowl holds bright red cherry sauce. The background features a white marbled surface, and there is some holiday decoration blurred behind. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of three smooth, unrolled sheets of pale, golden refrigerated pie crust, a small white bowl filled with glossy, deep red cherry pie filling with visible whole cherries, two large whole brown eggs with clean shells, a small white bowl of clear water, and a small white bowl containing coarse sparkling sanding sugar crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use homemade pie crust instead of refrigerated?

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.

How do I prevent the filling from leaking?

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.

Can I make these in advance for a party?

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.

What else can I use besides cherry pie filling?

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!