Cherry Hand Pies

Introduction

These Cherry Hand Pies are the perfect portable dessert, featuring a sweet-tart cherry filling wrapped in a flaky crust. You’ll love their simplicity, from using frozen pie dough to the hands-on fun of assembling each personal pie. They capture the essence of summer, ready for picnics, lunchboxes, or a sweet homemade snack.

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 pot over medium heat, combine the pitted cherries, butter, 1 cup of the sugar, and lemon juice. Stir until the butter melts and the sugar begins to dissolve.
2. Bring the mixture to a simmer, stirring occasionally. Let it simmer for about 5 minutes until the cherries soften and release their juices.
3. In a small bowl, make a slurry by whisking together the cornstarch and cold water until completely smooth.
4. Slowly pour the cornstarch slurry into the simmering cherry mixture, stirring constantly. Continue to cook for 2-3 minutes until the filling thickens noticeably. Remove from heat and let cool completely. Taste and stir in up to an additional 1/2 cup of sugar if desired for extra sweetness.
5. While the filling cools, roll out your homemade pie crust or biscuit dough to about 1/8-inch thickness. Cut into 12 equal rounds or squares, roughly 5-6 inches in diameter.
6. Spoon 2-3 tablespoons of the cooled cherry filling onto the center of half of each dough piece, leaving a 1-inch border around the edges.
7. Brush the edges of the dough with a little water. Fold the dough over the filling to create a half-moon or rectangle shape. Press the edges firmly with a fork to seal.
8. Place the sealed hand pies on a parchment-lined baking sheet. Cut 2-3 small slits in the top of each pie to allow steam to escape.
9. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the crust is golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Variations

• Crumble-Topped: Before baking, skip the top crust and instead sprinkle a streusel topping over the filled bottom crust.
• Lattice Style: Use a lattice top crust for a decorative, show-stopping look on your hand pies.
• Mini Pies: Use a smaller cutter to make bite-sized pies perfect for parties or small hands.
• Baked or Fried: For a richer treat, you can shallow-fry the assembled hand pies in oil until golden brown instead of baking.

Tips for Success

• Ensure the cherry filling is completely cool before assembling; a warm filling will make the dough soggy and difficult to seal.
• Don’t overfill the hand pies, as this will cause them to burst open during baking. Stick to the recommended 2-3 tablespoons.
• For a shiny, golden finish, brush the tops of the pies with an egg wash (1 egg beaten with 1 tablespoon water or milk) before baking.
• Chill the assembled pies in the refrigerator for 15 minutes before baking to help the crust hold its shape and become extra flaky.

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, place them in a 350°F oven for about 10 minutes to restore the crust’s crispiness.

FAQ

Can I use frozen cherries?

Yes, you can. Use the same weight of frozen pitted cherries without thawing; just increase the initial simmering time by a few minutes.

What’s the best way to seal the edges?

Pressing with a fork is quick and effective. For a more secure seal, you can also crimp the edges with your fingers.

Can I make these ahead of time?

Absolutely. You can prepare the filling up to 3 days in advance and store it covered in the refrigerator. You can also assemble the pies and freeze them unbaked on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Why did my pies leak?

This is usually caused by overfilling or not sealing the edges tightly enough. Ensure your seal is secure and leave that 1-inch border.

Can I use store-bought pie crust?

Yes, store-bought pie crust or puff pastry are excellent shortcuts and will work perfectly in this recipe.

What can I use instead of cornstarch?

An equal amount of tapioca starch or instant clearjel can be used as a direct substitute.