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Cherry Hand Pies Recipe

Cherry Hand Pies Recipe
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★★★★★

4.9 from 11 reviews

Delightfully festive and flaky Cherry Hand Pies are the perfect handheld dessert for holiday gatherings. Made with flaky refrigerated pie crusts and sweet cherry pie filling, these charming tree-shaped treats are easy to prepare and bake to golden perfection. Finished with an egg wash and optional coarse sugar sprinkle, they offer a beautiful and delicious way to enjoy classic cherry pie flavors in a convenient, portable form.

Ingredients

Scale

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

Optional Topping

  • Coarse sanding sugar, for sprinkling

Instructions

  1. Preheat and prepare: Preheat your oven to 350 degrees F (177 degrees C). Thaw the refrigerated pie crusts according to package instructions to ensure they are pliable and ready for rolling.
  2. Prepare baking sheet and egg wash: Line a large cookie sheet with parchment paper and set aside. In a small bowl, whisk together the eggs and water to create an egg wash; set this mixture aside.
  3. Roll out crust: Using a rolling pin, roll out one thawed pie crust on a lightly floured surface, making sure there are no cracks or holes. The crust should be rolled to about 1/8 to 1/4 inch thick for optimal flakiness.
  4. Cut shapes: Use a 3 to 4 inch holiday tree-shaped cookie cutter to cut out approximately 7 tree shapes from the crust. Keep the leftover dough aside for re-rolling. Repeat this process with all six pie crusts, collecting and re-rolling the scraps to make additional hand pies.
  5. Fill the pies: Arrange half of the cut-out tree shapes on the prepared baking sheet. Spoon 1 to 1 ½ tablespoons of cherry pie filling onto the center of each tree, leaving an edge for sealing. Brush the edges around the filling with egg wash to help seal the pies.
  6. Top and seal: Carefully place a second tree-shaped crust over each filled base. Starting at the trunk, gently press the edges together without pressing down on the filling. Then use the tines of a fork to firmly crimp the seams all around the edges, creating a secure seal.
  7. Vent and finish: Using a sharp knife, cut a few small slits in the top crust of each pie to allow steam to escape during baking. Brush the tops with the remaining egg wash and sprinkle with coarse sanding sugar if desired, to add sparkle and sweetness.
  8. Bake and cool: Bake the hand pies in the preheated oven for 20 to 25 minutes or until the crusts are beautifully golden brown and crisp. Remove from the oven and transfer to a cooling rack. Serve warm or at room temperature for best flavor.

Notes

  • For even cooking, make sure all hand pies are roughly the same size.
  • You can substitute cherry pie filling with other fruit fillings like apple or blueberry if preferred.
  • The leftover dough scraps can be re-rolled carefully to avoid toughening the crust.
  • Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
  • Reheat pies in a warm oven to restore crispness before serving.
  • Optionally, brush with milk or cream instead of egg wash for a different finish.

Nutrition

Keywords: cherry hand pies, cherry pie, handheld desserts, holiday treats, baked cherry pies

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