Name: Cherry Hand Pies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts each box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar

There's nothing quite like the charm of a perfectly golden, flaky hand pie bursting with sweet cherry filling. This Cherry Hand Pies Recipe is a delightful little treat that’s as fun to make as it is to eat—plus, they’re great for sharing or packing up for a picnic.

A white plate filled with many small hand pie pastries shaped like Christmas trees and rectangles, each with a golden-baked crust that looks flaky and slightly shiny. The top layer of dough has several small slits through which bright red fruit filling peeks out. The edges of each pie are pinched and crimped tightly, adding texture, and the crusts are sprinkled with coarse sugar granules that sparkle in the light. The plate sits on a white marbled surface, and in the background, there is a hint of a red and black checkered cloth along with some soft, warm holiday lights. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies Recipe
Top Tip
How to Serve Cherry Hand Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies Recipe

Why You'll Love This Recipe

I adore these cherry hand pies because they bring that nostalgic homemade pie flavor, but in a perfectly portable, bite-friendly form. They’re golden, crisp, and packed with that tart-sweet cherry filling that always hits the spot.

Easy to Make: Using refrigerated pie crust means you can whip these up quickly without fussing over dough from scratch.
Perfect Portions: These individual pies are great for lunchboxes, parties, or on-the-go snacks.
Customizable Flavors: While cherries are classic, you can swap in your favorite pie filling to mix things up.
Beautiful Presentation: Cutting the pies into festive shapes adds a little charm and impresses guests without extra work.

A golden-brown pastry shaped like a Christmas tree with three red slits filled with berry filling on top, covered with coarse sugar crystals, is held by a woman's hand over a stack of two white plates. Behind it is a white plate holding more similar pastries and a white bowl filled with dark red berry sauce containing whole berries. The scene is set on a white marbled surface with some blurred green and red Christmas decorations and soft lights in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cherry Hand Pies Recipe plays a vital role, balancing ease with flavor and texture. Using store-bought pie crust keeps it simple, while that canned cherry pie filling provides just the right mix of sweetness and tartness. Here’s a quick rundown with tips:

Flat lay of a neat stack of smooth, pale refrigerated pie crusts, a small white ceramic bowl filled with glossy deep red cherry pie filling with visible whole cherries, two large brown eggs with clean uncracked shells, and a small white ceramic bowl containing clear water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Choosing a high-quality brand makes a world of difference; let it thaw properly to avoid tearing.
Cherry pie filling: I prefer brands with real chunks of fruit for texture and a natural cherry taste.
Eggs: Used to make the egg wash, helping the pies develop a gorgeous golden color and seal the edges.
Water: Added to thin the egg wash so it’s easy to brush on without clumping.
Coarse sanding sugar (optional): Gives a pretty sparkle and slight crunch on top—totally worth it, especially for holiday treats.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these pies my own by experimenting with pie fillings and shapes. It’s such a simple recipe, it invites fun customization whether you want something a little healthier or totally over the top indulgent.

Variation: I once swapped the cherry filling for homemade blueberry pie filling, and it was a hit. The hand pies stayed flaky, and the fresh berries added a tangy twist worth trying.
Diet-friendly version: Using a gluten-free refrigerated pie crust lets you enjoy these without worry, and the results are still great!
Seasonal twist: Around Christmas, I cut the dough into evergreen tree shapes, which adds a festive flair that’s sure to wow guests.

Step-by-Step: How I Make Cherry Hand Pies Recipe

Step 1: Get the Dough Ready

I start by taking the refrigerated pie crust out of the fridge and letting it sit at room temperature for about 10-15 minutes. This little step makes it so much easier to roll out without cracks or tears. Then, lightly flour your surface and gently roll the crust to about ¼” thick — if you aim too thin, your pies might break, too thick and they become doughy.

Step 2: Shape the Hand Pies

I use a 3-4 inch holiday tree cookie cutter, but any desired shape works just fine. Cutting about 7 shapes per crust usually works well. Don’t throw away the scraps! I gather up all the leftover dough pieces and roll them out again to get a few more pies—waste not, want not!

Step 3: Fill and Seal

Spoon about 1 to 1 ½ tablespoons of cherry pie filling into the center of each bottom crust shape. Brush the edges lightly with your egg wash (that’s whisked eggs plus a splash of water). Place the top piece gently over the filling, then press edges together starting at the trunk (if using a tree shape), avoiding pressing down on the filling itself—this keeps the crust from breaking. To seal for good, I press around the edges with a fork.

Step 4: Vent and Bake

Make a few small slits in the top crust with a sharp knife to let steam escape. Give the pies a final brush of egg wash and sprinkle with sanding sugar if you like some sparkle and crunch. Bake at 350°F for 20-25 minutes, or until golden brown. Let them cool on a wire rack—it’s so tempting to dig right in, but the filling needs a moment to set!

Top Tip

Over the years, I’ve learned a few nuggets of wisdom that make this Cherry Hand Pies Recipe foolproof and delicious every time.

Let the Dough Warm Up: Working with cold dough is a recipe for cracks; patience here saves you so much frustration.
Don’t Overfill: Too much filling can make sealing tricky and cause leaks during baking so stick to about a tablespoon or so.
Seal Edges Well: Fork sealing not only looks cute but ensures the pies stay closed and filling doesn’t ooze out.
Make Vents: Those small slits are key to preventing pies from puffing up too much or bursting monstrosity-style.

How to Serve Cherry Hand Pies Recipe

Garnishes

I usually keep it simple—just a sprinkle of coarse sanding sugar before baking gives the pies a beautiful sparkle. Sometimes I dust them lightly with powdered sugar once cooled, especially if serving for a brunch or tea party. A dollop of whipped cream or a small scoop of vanilla ice cream on the side takes them to next-level indulgence.

Side Dishes

These hand pies pair wonderfully with a hot cup of coffee or tea, making them a perfect afternoon snack. For a more substantial treat, I’ve served them alongside a fresh green salad for a light lunch or even with vanilla yogurt and granola for breakfast flair.

Creative Ways to Present

For holidays, I’ve arranged the pies on a platter around a bowl of cream cheese frosting for dipping—super fun! Another time, I served a tea party by stacking the hand pies in a cute tiered stand, decorated with fresh cherries and mint leaves. Presentation really makes these favorites feel extra special.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover hand pies covered at room temperature if it’s just the same day, but after that, an airtight container in the fridge is best—it keeps them fresh up to three days. Just remember, the crust won’t be quite as crisp the next day but still delicious.

Freezing

Freezing these hand pies works beautifully! I freeze them first on a baking sheet in a single layer so they don’t stick, then transfer to freezer bags for up to two months. When I want one, I pop it in the fridge to thaw overnight and then warm slightly before serving.

Reheating

For reheating, I’ve found that warming the pies in a 325°F oven for about 10 minutes does the trick—crispy crust and warm filling without drying them out. Microwaving works in a pinch but can make the crust a little soggy.

Frequently Asked Questions:

Can I use homemade pie crust instead of refrigerated?

Absolutely! Homemade pie crust works wonderfully and adds that personal touch. Just make sure it’s chilled well and rolled out evenly to avoid tearing during shaping.

How do I prevent the filling from leaking?

Don’t overfill the pies—stick to about 1 to 1 ½ tablespoons of filling. Also, make sure to seal the edges well with egg wash and press with a fork to hold everything snug. Venting the tops lets steam escape so the crust doesn’t burst.

Can I make these pies ahead of time?

Yes! You can prepare and assemble the pies up to the baking step, then freeze them before baking. When ready, bake from frozen, adding a few extra minutes to the baking time.

What if I don’t have a tree-shaped cutter?

No worries! You can use any cookie cutter shape you like or simply cut the crust into squares or circles using a knife or glass rim. The cookies will still be delicious and look cute.

Final Thoughts

Making these Cherry Hand Pies Recipe always brings back warm memories of cozy kitchens and sharing sweet moments with friends and family. I hope you enjoy baking and eating them as much as I do—they’re simple, satisfying, and sure to become a new favorite in your recipe box. Go ahead and bake a batch; trust me, you won’t regret it!