Cherry Hand Pies

Introduction

These cherry hand pies capture the essence of summer in a perfectly portable, flaky package. You get the sweet-tart burst of fresh Bing cherries in every bite, all wrapped in a buttery crust that bakes up golden and crisp. They’re ideal for picnics, lunchboxes, or a simple, delightful dessert.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 3 minutes

Total Time: 33 minutes

Servings: 12 hand pies

Ingredients

• 4 pounds Bing cherries pitted
• 1/4 cup (1/2 stick) butter
• 1 to 1 1/2 cups granulated sugar
• ¼ cup lemon juice
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Homemade pie crust or biscuit dough

Instructions

1. In a large saucepan over medium heat, combine the pitted Bing cherries, butter, sugar (starting with 1 cup), and lemon juice. Cook, stirring occasionally, until the cherries soften and release their juices, about 8-10 minutes.
2. In a small bowl, make a slurry by whisking the cornstarch into the cold water until completely smooth.
3. While stirring the cherry mixture, slowly pour in the cornstarch slurry. Continue to cook, stirring constantly, until the filling thickens and becomes glossy, about 2-3 minutes. Taste and add the remaining 1/2 cup of sugar if desired for extra sweetness. Remove from heat and let the filling cool completely.
4. While the filling cools, roll out your homemade pie crust or biscuit dough to about 1/8-inch thickness. Cut into 12 circles or squares, approximately 5-6 inches in diameter.
5. Place a generous spoonful (about 2-3 tablespoons) of the cooled cherry filling onto one half of each dough piece, leaving a 1/2-inch border.
6. Fold the other half of the dough over the filling to create a half-moon or triangle shape. Use a fork to firmly crimp the edges and seal the pies. Optionally, cut a small slit in the top of each pie to allow steam to escape.
7. In a deep fryer or large, heavy pot, heat oil to 375°F (190°C). Carefully fry the hand pies in batches for about 2-3 minutes per side, until they are puffed and a deep golden brown.
8. Remove the pies with a slotted spoon and drain on a wire rack or paper towels. Let cool slightly before serving.

Variations

• Baking Option: Instead of frying, brush the assembled pies with an egg wash, sprinkle with coarse sugar, and bake at 400°F (200°C) for 18-22 minutes until golden.
• Mini Pies: Use a smaller cutter to create bite-sized hand pies, adjusting the cooking time down by a minute or so.
• Dusting: Serve the pies warm with a light dusting of powdered sugar.
• Shape Variation: Instead of folding, use a second piece of dough to create a top crust, sealing the edges to make a traditional round pie shape.

Tips for Success

1. Ensure the cherry filling is completely cool before assembling; a warm filling will make the dough soggy and difficult to seal.
2. Don’t overfill the pies, as this can cause them to burst open during cooking.
3. Maintain a consistent oil temperature of 375°F for frying. If the oil is too cool, the pies will absorb excess oil and become greasy.
4. Let the fried pies drain on a wire rack instead of paper towels to help keep the bottom crust crisp.

Storage & Reheating

Store completely cooled hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat and restore crispness, warm them in a 350°F (175°C) oven or toaster oven for 5-10 minutes.

FAQ

Can I use frozen cherries?

Yes, you can use frozen pitted cherries. There’s no need to thaw them; simply add a couple of minutes to the initial cooking time.

How do I know when the oil is ready for frying?

The oil should be 375°F. Use a deep-fry or candy thermometer for accuracy, or test by dropping a small piece of dough in—it should sizzle and turn golden brown in about 60 seconds.

My filling is too runny. What happened?

The filling likely needed to cook a bit longer after adding the cornstarch slurry. Ensure you bring it to a full simmer and cook until noticeably thickened. It will continue to set as it cools.

Can I make these ahead of time?

Yes, you can assemble the pies, place them on a baking sheet, and freeze them solid before transferring to a freezer bag. Fry or bake directly from frozen, adding a couple of minutes to the cooking time.

What’s the best way to seal the edges?

Pressing firmly with the tines of a fork is the easiest method. For a more decorative seal, you can use your fingers to crimp the edges.

Can I use store-bought pie crust?

Yes, the recipe calls for “Homemade pie crust or biscuit dough,” but a good-quality store-bought pie crust is a perfectly acceptable shortcut.