Cherry Hand Pies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 hand pies
Cherry Hand Pies
Description
This recipe uses a rolled pie crust cut into rectangles or circles, filled with cherry pie filling, then folded and sealed with an egg wash. Crimping the edges with a fork ensures the filling stays inside while baking. Venting slits cut into the top allow steam to escape, preventing sogginess. Sprinkling coarse sugar adds a touch of crunch and visual appeal.
Baked in a preheated 400°F oven for about 20 minutes, the crust turns golden and the filling becomes hot and bubbly. Cooling slightly before transferring helps to set the filling and prevent spills. The result is a hand-held pie with a flaky crust and sweet, juicy cherry interior.
Cherry Hand Pies are excellent for dessert, picnics, or packed lunches. They can be frozen unbaked for convenience; to bake from frozen, simply increase baking time slightly. Using a refrigerated or homemade pie crust allows flexibility depending on time and preference.
Ingredients
- pie crust for 9-inch double-crust pie
- 2 cups cherry pie filling homemade
- coarse sugar or turbinado sugar
For the egg wash:
- 1 egg large
- 1 tablespoon water
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll pie crust out to a 12x20-inch rectangle. Cut the dough into 8 rectangles, about 5x6-inches each. Alternatively, cut the dough into 8 5-inch circles.
- Place about 2 tablespoons of cherry pie filling in the center of each piece of dough. Brush the egg wash along the edges of the dough and fold in half. If cut into rectangles, fold so the short ends meet, creating a 5x3-inch packet. Use a fork to crimp the edges to seal.
- Carefully place the pies on the prepared baking sheet. Use a knife to cut 3 slits into the top of the pies. Brush the tops with the egg wash, then sprinkle with the coarse sugar or turbinado sugar.
- Bake for 20 minutes or until golden brown and the filling is bubbly. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
To freeze:
- To freeze the pies, place the assembled hand pies on a baking sheet lined with parchment paper. Cut 3 slits into the top of each pie but do not brush with the egg wash.
- Place the baking sheet with the pies into the freezer and freeze until solid. Store frozen hand pies in a zip-top freezer bag for up to 3 months.
- When ready to bake, place the frozen pies on a lined baking sheet; optionally brush with egg wash and sprinkle with coarse sugar before baking. Bake at 400°F for 20-25 minutes.
Notes
- Using refrigerated pie crust is convenient, but homemade pie crust can be substituted based on preference.
- These hand pies can be frozen before baking for later use; increase baking time when baked from frozen.
User Reviews
Overall Rating
4.5
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