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Cherry Hand Pies Recipe

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★★★★★

4.6 from 148 reviews

These Cherry Hand Pies are delightful, festive treats perfect for holiday gatherings or any time you crave a sweet, flaky pastry filled with luscious cherry pie filling. Using refrigerated pie crusts and a simple egg wash, these hand pies bake to a golden crisp with a slightly crunchy sugar topping, making them both easy to prepare and irresistible.

Ingredients

Scale

Pie Crust

  • 3 boxes refrigerated pie crust (each box contains 2 crusts)

Filling

  • 1 can cherry pie filling (21 ounces)

Egg Wash

  • 2 large eggs
  • 2 tablespoons water

Optional Topping

  • Coarse sanding sugar, for sprinkling

Instructions

  1. Preheat Oven and Prepare Crusts: Preheat your oven to 350°F (175°C). Thaw the refrigerated pie crusts according to package instructions so they are soft enough to roll but not too warm.
  2. Prepare Baking Sheet and Egg Wash: Line a large cookie sheet with parchment paper to prevent sticking. In a small bowl, whisk together the eggs and water to make the egg wash, and set aside.
  3. Roll Out Pie Crust: Using a rolling pin, gently roll out one thawed pie crust to remove any cracks or holes, aiming for a thickness between 1/8 inch and 1/4 inch for optimal flakiness and sturdiness.
  4. Cut Out Shapes: Use a 3-4 inch holiday tree cookie cutter to cut about 7 tree-shaped pieces from the rolled crust. Collect the excess crust for reuse. Repeat this process with all remaining pie crusts, saving the scraps.
  5. Re-roll Excess Dough: Combine all leftover crust scraps and roll them out again to the same thickness as before, then cut out additional tree shapes to use all the dough efficiently.
  6. Assemble Pies: Lay half of the tree shapes onto the parchment-lined baking sheet. Spoon 1 to 1 ½ tablespoons of cherry pie filling into the center of each. Brush the edges around the filling with the prepared egg wash.
  7. Top and Seal: Gently place another tree-shaped crust on top of each filled base. Starting at the bottom (trunk), press the edges lightly to seal without squeezing out the filling. Use a fork’s tines to firmly crimp and seal the edges all around the tree shape.
  8. Vent and Finish: Use a sharp knife to cut a few small slits in the top crust of each pie to allow steam to escape during baking. Brush the entire top crust with the remaining egg wash and optionally sprinkle with coarse sanding sugar for a festive sparkle and crunch.
  9. Bake: Bake in the preheated oven for 20-25 minutes or until the hand pies turn golden brown and the crust is cooked through.
  10. Cool and Serve: Remove from oven and allow the hand pies to cool slightly on a wire rack before serving to let the filling set and avoid burns.

Notes

  • Ensure the pie crust is cold enough to handle easily but not cracked before rolling out.
  • Do not overfill the hand pies to prevent filling leakage during baking.
  • Use a fork to crimp edges well to fully seal and maintain the hand pies’ shape.
  • The coarse sanding sugar adds a delightful crunch and festive shine but can be omitted if preferred.
  • These hand pies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat gently in a low oven or toaster oven to maintain crispness before serving again.

Keywords: cherry hand pies, holiday pies, cherry dessert, easy hand pies, pie crust recipe, festive pastries

Find it online: https://mixitwitjoe.com/cherry-hand-pies-recipe/