Description
These Cherry Hand Pies are delightful handheld treats made with flaky refrigerated pie crusts filled with sweet cherry pie filling. Perfect for holiday celebrations or anytime you crave a fruity, flaky pastry, these hand pies bake to a golden perfection with crisp edges and a tender filling.
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
Topping (Optional)
- Coarse sanding sugar
Instructions
- Preheat oven Preheat your oven to 350 degrees F. Prepare a large cookie sheet by lining it with parchment paper and set aside.
- Prepare egg wash In a small bowl, whisk together the 2 large eggs and 2 tablespoons of water to create an egg wash. Set this aside for later use.
- Roll out pie crust Remove one thawed pie crust and roll it out with a rolling pin to ensure there are no cracks or holes. Roll it to about 1/8 to 1/4 inch thickness.
- Cut out shapes Using a 3-4 inch holiday tree cookie cutter, cut approximately 7 tree shapes from the rolled crust. Save any excess dough from cutting.
- Repeat rolling and cutting Repeat rolling and cutting with all the remaining pie crusts, saving the excess pieces from each. Combine all excess crust pieces, roll them out to the same thickness, and cut out more tree shapes until all crust is used.
- Fill hand pies Place the tree cutouts on the prepared parchment-lined baking sheet. Spoon about 1 to 1 1/2 tablespoons of cherry pie filling into the center of each tree shape. Brush the borders around the filling with the prepared egg wash.
- Top and seal Gently place another tree shape over each filled one, aligning them carefully. Starting at the trunk, lightly press the edges together to seal, taking care not to press down on the filling. Use the tines of a fork to crimp the seams around the outline of the trees.
- Vent and finish Using a sharp knife, cut a few slits in the top crust of each hand pie to allow steam to escape. Brush the tops with the remaining egg wash and sprinkle with coarse sanding sugar if desired.
- Bake Bake the hand pies in the preheated oven for 25 minutes, or until they are golden brown and beautifully puffed.
- Cool and serve Remove the hand pies from the oven and transfer them to a cooling rack. Serve warm or at room temperature.
Notes
- Let the refrigerated pie crust sit at room temperature for 10-15 minutes before rolling to make it easier to work with and prevent tearing. Alternatively, use homemade pie crust—six crusts total are needed.
- You can substitute cherry pie filling for any other fruit pie filling, such as blueberry or homemade cherry filling, for variety.
- Store the hand pies covered at room temperature on the first day. For longer storage, keep them in an airtight container in the refrigerator for up to 3 days.
- To freeze, place baked hand pies on a baking sheet in a single layer and freeze until firm. Then store them in individual freezer bags for up to 2 months. Thaw in the refrigerator and serve at room temperature.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
