Cherry Hand Pies

In our cherry hand pies recipe, a buttery pie crust is wrapped around a homemade cherry filling then drizzled with icing. Each bite is warm, flaky and oozing with sweet-tart cherries. They’re perfect when you need a portable, casual dessert for picnics or summer cookouts, where outdoor mingling requires easy snacking. Anyone who loves a cherry pie will adore this hand-held alternative.

Ingredients for Cherry Hand Pies

• Sugar: Since we want the filling to be tart and sweet, we only want to use a tiny bit of sugar to bump up the sweetness.
• Cherry brandy: Cherry brandy deepens the cherry flavor and sweetens the filling. For an alternative, use maraschino cherry juice.
• Cornstarch and quick-cooking tapioca: These two thickening agents make the cherry filling nice and saucy. Without them, the cherry filling will be loose and runny.
• Lemons: Lemon juice and lemon zest add brightness to the cherry filling. I recommend zesting the lemon before juicing, as it’s much easier to zest an intact lemon.
• Cherries: Both tart and sweet cherries are used in the filling. Fresh or frozen cherries are acceptable here; just be sure to thaw the frozen cherries and drain the excess liquid. Also, make sure all the cherries are pitted!
• Double-crust pie dough: Assemble a double-crust pie dough and keep it wrapped in the fridge until you’re ready to roll it out. You’ll need flour, water, butter and a bit of salt.
• Egg: Whisk together one egg with a splash of water to help adhere the two pieces of dough together. Then, brush it on top of each hand pie before baking to make the tops golden brown and shiny.
• Icing: Finish each cherry hand pie with a gorgeous icing made from confectioners’ sugar, hot water and butter, plus a touch of vanilla extract, almond extract and salt for flavoring.

Directions

Step 1: Cook the cherry filing

In a large saucepan, whisk 4 tablespoons of water together with the sugar, brandy, cornstarch, lemon juice, quick-cooking tapioca, lemon zest and salt until they’re combined.

Add the cherries. Bring the mixture to a boil, and cook and stir until the sauce has thickened, three to five minutes. Remove the saucepan from the heat, and set it aside to cool to room temperature.

Step 2: Roll out the dough

Preheat the oven to 400°F. On a lightly floured surface, roll out half of the pie dough to a 14×9-inch rectangle.

Step 3: Cut into rectangles

Cut out eight 3-1/2 x 4-1/2-inch rectangles. Repeat the rolling and cutting steps with the remaining dough.

Editor’s Tip: Use a ruler and a pizza cutter to make the cuts as precise as possible.

Step 4: Add the filling

Spoon about 3 tablespoons of the cherry filling in the center of each of the eight rectangles≈.

Step 5: Brush with egg wash

Whisk together the egg and the remaining 2 tablespoons of water. Using a pastry brush or your finger, brush the top perimeter of the dough with the egg wash.

Step 6: Seal with the tops

Top each pastry with one of the remaining eight rectangles. Press the edges together with a fork to seal them.

Step 7: Cut slits

Brush the tops of the hand pies with more of the egg wash. Using a paring knife, cut slits in the tops.

Step 8: Bake

Pop the pies into the oven and bake them until the crust is golden brown and slightly puffed, 25 to 30 minutes. Remove the hand pies from the pans and transfer them to wire racks to cool.

Step 9: Finish with icing

In a bowl, stir together the confectioners’ sugar, hot water, melted butter, vanilla and almond extracts and salt to make a glossy icing.

Drizzle the icing over the pies, then quickly garnish them with freeze-dried strawberries, if desired. Let the icing stand until set.

Recipe Variations

• Use another filling: Change the flavor of these hand pies by simply using your favorite pie filling or jam in the center instead. Or, go a completely different route with Nutella!
• Decorate with extras: Instead of freeze-dried strawberries, decorate the cherry hand pies with sliced almonds or sprinkles. You could even use chocolate icing in place of vanilla icing.
• Omit the icing for another sweetener: Not an icing fan? Keep the hand pies sweet by sprinkling turbinado sugar (or another coarse sugar) on top of the egg wash just before they bake in the oven. Or, dust them with powdered sugar or a drizzle of honey.

How to Store Cherry Hand Pies

Store cherry hand pies at room temperature in an airtight container for up to three days. To extend their life by a few days, pop them in the fridge. I love reheating mine in the microwave to revive their flaky crust and gooey center.

Can you freeze cherry hand pies?

Yes, cherry hand pies freeze wonderfully, baked or unbaked! To freeze baked cherry hand pies, allow them to cool to room temperature, then place them in an airtight container and freeze them for up to two months. Thaw them on the counter for a few hours or refresh them in a 350° oven until they’re warmed through, about 10 minutes. Let them cool, then add the icing.

To freeze unbaked cherry hand pies, assemble them as directed in this recipe, stopping just after cutting the slits in the top. Place them on a baking sheet, uncovered, and pop them in the freezer until they’re hard, 30 to 60 minutes. Remove them from the baking sheet and stash them in a zip-top bag in the freezer for up to three months. To bake, line them on a baking sheet, brush them with egg wash and bake them from frozen until the crusts are golden and slightly puffed.

Cherry Hand Pies Tips

Can you use a roll of premade pie dough or puff pastry instead?

Yes, you can use a roll of premade pie dough or puff pastry instead of making pie dough from scratch. Keep in mind that puff pastry will puff up a lot more than pie crust and have a shatteringly flaky texture, like a croissant.

Why did my cherry filling ooze out of the hand pies?

Your cherry filling might have oozed out of the hand pies for two reasons: There was too much filling, or the sides weren’t crimped enough. Be sure to only add at most three tablespoons of filling to the centers. When crimping, press the fork down enough so the edges seal together. It’s more than simply making an indent in the dough with the fork tines.

How do you serve cherry hand pies?

Cherry hand pies are best served warm from the oven or at room temperature. Keep them portable and hand-held by serving them with just the icing drizzle. For a sit-down dessert, serve them warm in bowls with a scoop of vanilla ice cream or a cloud of homemade whipped cream on top.