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Cherry Hand Pies Recipe

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★★★★★

4.9 from 149 reviews

These Cherry Hand Pies are delightful mini pastries made with flaky refrigerated pie crust filled with sweet cherry pie filling. Perfect for holiday celebrations or any time you want a charming handheld dessert, they feature a festive holiday tree shape and a buttery, golden crust with a slightly crunchy sanding sugar topping.

Ingredients

Scale

Pie Crust

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

Filling

  • 1 can cherry pie filling (21 ounces)

Egg Wash

  • 2 large eggs
  • 2 Tablespoons water

Topping

  • Coarse sanding sugar (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Thaw the refrigerated pie crusts according to the package directions to ensure they are pliable and easy to work with.
  2. Line Baking Sheet and Prepare Egg Wash: Line a large cookie sheet with parchment paper to prevent sticking. In a small bowl, whisk together the eggs and water to create an egg wash, which will give your pies a beautiful golden color and help seal the edges.
  3. Roll Out Pie Crust: Using a rolling pin, roll out one thawed pie crust to a thickness between 1/4 inch and 1/8 inch, making sure there are no cracks or holes.
  4. Cut Out Shapes: Use a 3-4 inch holiday tree cookie cutter to cut out approximately 7 tree shapes from the rolled-out crust. Save any leftover dough. Repeat this process with the remaining pie crusts.
  5. Roll Out Excess Dough: Combine all the saved excess crust pieces, roll them out to the same thickness as before, and cut out additional tree shapes to complete the number of hand pies.
  6. Assemble Pies: Place the cut-out tree shapes on the parchment-lined baking sheet. Spoon about 1 to 1 1/2 tablespoons of cherry pie filling into the center of each tree shape. Brush the border around the filling with the egg wash.
  7. Top and Seal: Gently place a second tree shape over the filling, aligning it carefully. Starting at the trunk, press the edges of the two crust layers together lightly to seal without squashing the filling.
  8. Crimp Edges and Vent: Use the tines of a fork to press and crimp the seams around each pie, ensuring a tight seal. With a sharp knife, make a few small slits on the top crust of each pie to allow steam to escape during baking. Brush the tops with the remaining egg wash and optionally sprinkle with coarse sanding sugar for extra texture and sparkle.
  9. Bake: Bake the hand pies in the preheated oven for 20 to 25 minutes, or until they are golden brown and flaky.
  10. Cool and Serve: Remove the pies from the oven and transfer them to a cooling rack. Serve warm or at room temperature for a tasty, festive treat.

Notes

  • Ensure the pie crust is fully thawed and pliable before rolling to avoid cracks.
  • Do not overfill the pies to prevent leaking during baking.
  • Make sure to seal edges well and vent the tops to avoid bursting.
  • Sanding sugar adds a nice crunch and sparkle but can be omitted if preferred.
  • These hand pies can be prepared ahead and frozen before baking; bake straight from frozen adding a few extra minutes to baking time.

Keywords: Cherry Hand Pies, Mini Cherry Pies, Holiday Pies, Handheld Dessert, Festive Pie Recipe, Cherry Pie Filling

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