Easy Cherry Hand Pies Recipe: The Perfect Portable Dessert
Craving a sweet, fruity treat without the fuss of a full pie? These Easy Cherry Hand Pies Recipe are the perfect solution! Flaky, buttery pastry encases a sweet and slightly tart cherry filling, making them ideal for picnics, lunch boxes, or a quick dessert fix. Get ready to master this simple, satisfying pastry!
Why You Will Love This Recipe
This Easy Cherry Hand Pies Recipe is a fan favorite for many reasons. First, they are incredibly portable; no forks or plates required, making them excellent for on-the-go snacking. Second, the filling strikes the perfect balance between sweet and tangy, enhanced by notes of vanilla and almond. Finally, these hand pies use simple ingredients and a straightforward assembly process, meaning even novice bakers can achieve impressive, golden-brown results every time. They freeze beautifully, too, ensuring you always have a ready-made dessert on hand.
Ingredients
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter, chilled and cubed
- Ice water
- 1 (21 ounce) can cherry pie filling
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but recommended)
- 1 large egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, 1 tablespoon of granulated sugar, and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces still visible.
- Hydrate the Dough: Gradually drizzle in the ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to overmix. Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: In a medium bowl, gently mix the cherry pie filling with the vanilla extract and almond extract (if using). Set aside.
- Roll and Cut: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 4 or 5-inch round cookie cutter (or the rim of a glass) to cut out circles. Gather and reroll scraps as needed.
- Fill the Pies: Brush the edges of half the circles lightly with the beaten egg wash. Spoon about 1 1/2 to 2 tablespoons of the cherry filling onto the center of these circles, leaving a generous border.
- Assemble and Seal: Place the remaining dough circles on top of the filled ones. Crimp the edges firmly using a fork to seal the pies securely. Cut two small vents on top of each pie to allow steam to escape during baking.
- Bake: Brush the tops of the sealed hand pies with the remaining egg wash and sprinkle with coarse sugar, if desired. Bake for 18 to 22 minutes, or until the crusts are golden brown and flaky.
- Cool: Let the hand pies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips / Pro Tips
Keep the butter and water ice cold. This is the secret to flaky pastry. If your kitchen is warm, chill your flour before mixing. Do not skip chilling the dough; this allows the gluten to relax and the butter to firm up, preventing a tough crust.
Vent properly. Those three small slits on top are crucial! If you don’t vent the pies, steam builds up, and the crust can burst open, spilling the filling out unevenly.
Avoid overfilling. Too much filling guarantees a leaky pie. Stick to the suggested 1 1/2 to 2 tablespoons; the filling will expand slightly during baking.
Variations & Substitutions
Instead of store-bought pie filling, you can use fresh or frozen cherries cooked down with sugar and a thickener like cornstarch. For a richer pastry, substitute half the all-purpose flour with cake flour.
If you don’t have almond extract, a dash of lemon zest added to the cherry mixture brightens the flavor profile beautifully.
For a different glaze, skip the egg wash and drizzle the cooled pies with a simple powdered sugar icing made from powdered sugar and milk.
Serving Suggestions
These hand pies are delightful served warm or at room temperature. They pair excellently with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a refreshing contrast, serve alongside a glass of cold milk or iced coffee.
Storage, Freezing & Reheating
Storage: Store cooled hand pies in an airtight container at room temperature for up to 3 days. They maintain the best texture when eaten the day they are made.
Freezing: You can freeze assembled, unbaked hand pies. Place them on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to 3 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.
Reheating: Reheat baked hand pies in a toaster oven or standard oven at 350°F (175°C) for about 5-7 minutes until warmed through and the crust is crisp again. Microwaving will make the pastry soft.
Nutrition Information
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes used.
Calories: Approximately 350 kcal
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 45g
Sugar: 22g
Protein: 4g
FAQ
Can I make the pastry dough ahead of time?
Yes, you can make the pie dough up to 3 days in advance. Wrap the disks tightly in plastic wrap and store them in the refrigerator. Ensure the dough comes back to room temperature for about 15 minutes before rolling it out for your Easy Cherry Hand Pies Recipe.
What kind of cherries should I use for the filling?
For convenience, canned cherry pie filling is excellent and gives reliable results. If you prefer using fresh or frozen cherries, sauté about 2 cups of pitted cherries with 1/3 cup sugar and 1 tablespoon of cornstarch until thickened, then cool completely before filling the pies.
Why are my hand pies soggy on the bottom?
Soggy bottoms usually indicate one of two things: either the dough was too wet, or the pies were not baked hot enough. Ensure your baking sheet is preheated slightly (or use parchment paper on a room-temperature sheet) and that your oven temperature is accurate (400°F is key for a crisp bottom).
Easy Cherry Hand Pies Recipe
Ingredients
Method
- Prepare the Pastry: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling: In a medium bowl, gently combine the canned cherry pie filling, lemon juice, and cornstarch until just mixed. Set aside.
- Assemble the Hand Pies: Preheat oven to 400°F (200°C). Lightly flour a surface and roll out one disc of dough to about 1/8-inch thickness. Use a round cutter (about 5-6 inches in diameter) to cut out 6 circles. Repeat with the second disc.
- Spoon about 2 tablespoons of cherry filling onto one half of each dough circle, leaving about a 1/2-inch border clear. Fold the other half of the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal.
- Place the sealed hand pies on a baking sheet lined with parchment paper. Brush the tops with the egg wash and sprinkle generously with coarse sugar.
- Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving, as the filling will be very hot.