Description
These Cherry Hand Pies are delightful, portable desserts featuring a sweet and tangy cherry filling encased in a flaky, golden-brown pie crust. Perfect for any occasion, these mini pies are easy to make using store-bought or homemade dough and offer a nostalgic taste of classic American desserts.
Ingredients
Scale
Filling
- 2 cups fresh or frozen pitted cherries (thawed if frozen)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Dough and Finishing
- 1 package (2 sheets) store-bought pie crust or homemade pie dough
- 1 egg (for egg wash)
- 1 tablespoon milk
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Cook Cherry Filling: In a medium saucepan over medium heat, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir frequently and cook for 5 to 7 minutes until the mixture thickens and becomes glossy. Remove from heat and allow to cool completely.
- Prepare Dough Circles: Roll out your pie crust sheets on a floured surface and use a 4 to 5-inch round cutter to cut out circles. Aim for an even number of circles as these will form the top and bottom of each hand pie.
- Assemble Hand Pies: Spoon 1 to 2 tablespoons of the cooled cherry filling onto the center of half the dough circles. Whisk together the egg and milk to create an egg wash and brush it lightly around the edges of these circles.
- Seal Edges: Place a plain dough circle on top of each filled circle. Press the edges firmly together with a fork to seal completely, ensuring no filling leaks out. Cut a small slit on top of each pie to allow steam to escape while baking.
- Final Touches: Arrange the assembled hand pies on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with coarse sugar if desired for added sweetness and crunch.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the hand pies are golden brown and crisp.
- Cool and Serve: Remove the pies from the oven and let them cool slightly on a wire rack before serving to allow the filling to set and avoid burns.
Notes
- You can substitute homemade cherry filling with canned cherry pie filling for a quicker preparation.
- These hand pies can be frozen before baking; when ready to bake, place them in the oven from frozen and add a few extra minutes to the baking time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
