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
Scale
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 1/8 to 1/4 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 1/2 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
