Cherry Hand Pies

Introduction

These Cherry Hand Pies capture the essence of summer in a perfectly portable, flaky package. You’ll love the balance of sweet, juicy cherries with a bright hint of lemon, all wrapped up in your favorite crust. They’re surprisingly simple to make, promising a delicious homemade treat without the fuss of a full-sized pie.

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 occasionally until the cherries begin to release their juices and the sugar dissolves.
2. In a small bowl, whisk the cornstarch into the cold water until completely smooth to create a slurry.
3. Once the cherry mixture is simmering, stir in the cornstarch slurry. Continue to cook, stirring frequently, until the filling thickens significantly, about 3-5 minutes. Taste and add the remaining 1/2 cup of sugar if desired for extra sweetness. Remove from heat and let cool completely.
4. While the filling cools, roll out your chosen dough to about 1/8-inch thickness. Cut into 12 circles or squares, approximately 5-6 inches in diameter.
5. Spoon 2-3 tablespoons of the cooled cherry filling onto the center of half of the dough shapes. Leave a clean border around the edges.
6. Moisten the edges of the dough with water, then place a second dough shape on top. Use a fork to crimp the edges firmly to seal. Cut 2-3 small slits in the top of each hand pie to allow steam to escape.
7. At this point, you can bake them immediately or freeze them on a parchment-lined baking sheet for 20 minutes before baking (this helps them hold their shape).
8. Preheat your oven to 400°F (200°C). Bake the hand pies for 20-25 minutes, or until the crust is golden brown. Let them cool on a wire rack for at least 15 minutes before serving, as the filling will be very hot.

Variations

• Galette Style: Skip cutting individual shapes. Spoon filling onto the center of larger dough rounds, fold the edges over, and bake for a rustic free-form pie.
• Crumb Topped: Before baking, brush the tops with milk or an egg wash and sprinkle with coarse sugar for a sweet, crunchy finish.
• Mini Pies: Use a smaller cutter to create bite-sized hand pies, adjusting the baking time down slightly.
• Serve with Cream: Offer a side of whipped cream, vanilla ice cream, or a drizzle of crème anglaise for a more decadent dessert.

Tips for Success

• Ensure your 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 the filling can bubble out during baking and break the seal.
• A proper seal is crucial. Press the crimped edges firmly and make sure no filling is caught between the dough layers.
• Let the baked pies rest before eating. The filling is like molten lava straight from the oven and needs time to set.

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 4 days. To reheat, warm them in a 350°F oven for 5-10 minutes until the crust is crisp again. The microwave will make the crust soft.

FAQ

Can I use frozen cherries?

Yes, you can use frozen pitted cherries. There’s no need to thaw them; just add a few extra minutes to the cooking time in the pot.

Why is my filling runny?

This is likely because the cornstarch slurry wasn’t cooked long enough to activate and thicken. Simmer the filling until it visibly thickens and coats the back of a spoon.

Can I make these ahead of time?

Absolutely. You can assemble the hand pies and freeze them unbaked on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

My dough is getting soft while I work. What should I do?

If the dough becomes too warm and sticky, place the unbaked hand pies on a tray and chill them in the refrigerator for 15-20 minutes before baking. This will help them keep their shape.

Can I use store-bought pie crust?

Yes, store-bought refrigerated pie crust or even puff pastry works perfectly well as a shortcut.

What’s the best way to pit 4 pounds of cherries?

A cherry pitter is the fastest tool for this job. If you don’t have one, you can carefully use the tip of a paring knife or a sturdy straw to push the pit out through the stem end.