Cherry Almond Hand Pies

Name: Cherry Almond Hand Pies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 hand pies
Ingredients: 2 boxes refrigerated pie crust; 1 can cherry pie filling; 1 teaspoon almond extract; 2 ½ cups powdered sugar; ¼ cup milk; 1 egg white; ¼ cup sliced almonds

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
24 hand pies
Calories
89 kcal
Course
Baked Goods
Cuisine
American

Cherry Almond Hand Pies

Nicole Henderson

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Easy, baked Cherry Almond Hand Pies! A flaky crust with a cherry almond pie filling, dipped in a sugary glaze and topped with sliced almonds. The perfect dessert!

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Ingredients

Servings

2 boxes refrigerated pie crust 14.1 oz each
1 can cherry pie filling 21 oz
1 teaspoon almond extract
2 ½ cups powdered sugar
¼ cup milk
1 egg white beaten
¼ cup sliced almonds for garnish

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Instructions

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and add in almond extract. Mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop, drop cherry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. Return to parchment paper and immediately sprinkles with sliced almonds. Allow to set (about 5 minutes). ENJOY!
I store these in an airtight container at room temperature for up to 3 days.

Notes

Storing: I store these in an airtight container at room temperature for up to 3 days.
Freezing: Freeze in a freezer safe bag or tupperware container and they'll stay good for about 3 months. Thaw in the fridge overnight before eating.
If using refrigerated pie crust, remove the crust from refrigerator before you make the cherry filling. This gives it time to come to room temperature so you can unroll it without cracking.
You may need to re-roll the pie crust scraps to get the last circle out of each crust. Only re-roll the scraps once for best texture and flavor. The more you work with pie crust dough the tougher it becomes.