Cherry Hand Pies

Delicious small-batch cherry hand pies, filled with a balance of sweet cherries and a hint of lemon, enclosed in flaky pastry, perfect for any occasion.

Print Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert, Snack

Cuisine American

Servings pieces

Calories 180 kcal

Ingredients

Pie Crust

1 package pie crusts Keeps the process quick and gives a reliable texture.

Filling

2 cups fresh or frozen cherries, pitted and chopped Fresh cherries give brightness, frozen are convenient in off seasons.
1/2 cup sugar Sweetens without hiding the fruit. Adjust if cherries are very tart.
2 tablespoons cornstarch Helps with structure so the filling is thick but not gluey.
1 teaspoon vanilla extract Adds a warm note to the filling.
1 tablespoon lemon juice Brightens the cherry flavor and balances sweetness.

Topping

1 egg beaten (for egg wash) Adds a glossy, golden top.
1 tablespoon sugar (for sprinkling) Gives a gentle crunch to the top.

Instructions

Preparation

Preheat the oven to 400°F (200°C).
In a bowl, mix the cherries, sugar, cornstarch, vanilla extract, and lemon juice until evenly combined.
Roll out the pie crusts and cut them into circles, ensuring they're cool and not sticky.
Place a spoonful of the cherry mixture in the center of each circle.
Fold the pastry over to create a half-moon shape and seal the edges with a fork.
Brush the tops with beaten egg and sprinkle with sugar.

Baking

Bake for 20-25 minutes or until golden brown.
Allow to cool before serving.

Notes

Store leftover pies in an airtight container at room temperature for up to two days. Reheat in a 350°F oven for five to seven minutes to restore crispness.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 10g

Keyword Baking, Cherry Hand Pies, Dessert Recipes, Fruit Pastry, Hand Pies

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