Name: Cherry Hand Pies
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Cuisine: American
Ingredients: 5 ounces fresh cherries; 2 tablespoons brown sugar; 1/2 teaspoon almond extract; 1 teaspoon lemon juice; 2 tablespoons cornstarch; 1 sheet of frozen puff pastry (1/2 of a box), defrosted; 1 large egg yolk; 2 teaspoons heavy cream; granulated sugar for sprinkling on top

Jump to Recipe · Leave a Review

Cherry hand pies are tiny pockets of bliss filled with sweet, juicy cherries and wrapped in flaky pastry. Each delightful bite brings a burst of summer goodness, perfect for satisfying those midday cravings or impressing guests at your next gathering. There’s something utterly charming about handheld desserts, and cherry hand pies are no exception. When you pull them from the oven, their golden crust glistens, hinting at the sweet cherry filling waiting inside.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Hand Pies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Hand Pies

I still remember the first time I made these cherry hand pies. The kitchen filled with the comforting aroma of baked goods, creating an atmosphere of warmth and nostalgia. They remind me of the summers spent at my grandmother’s house, where fresh cherries were abundant. She would whip these up on lazy afternoons, and now, each time I bake them, I feel like I’m revisiting those joyful moments. Trust me when I say this recipe is easy enough for anyone to master—no pastry experience required. So let’s get started on a fun little journey to make your very own cherry hand pies!

Why You’ll Love This Recipe

Simple & Quick: In around 30 minutes, these hand pies come together beautifully.
Irresistible Flavor: The combination of fresh cherries, a hint of almond, and a touch of brown sugar creates a flavor explosion!
Eye-Catching Appeal: They’re adorable and perfect for any gathering, transforming any dessert table into a showstopper.
Flexible Serving: Great for snacks, desserts, or even breakfast with a cup of coffee.
Diet-Friendly Options: Make them gluten-free by using gluten-free pastry dough.

Ingredients You’ll Need

5 ounces fresh cherries: The star of the show! Fresh cherries provide the ideal sweetness and juiciness for filling. If cherries aren’t in season, frozen ones work well—just ensure they’re thawed and drained.
2 tablespoons brown sugar: This adds depth of flavor and a hint of caramel richness to the cherries. You can substitute with granulated sugar if needed, but the flavor will be less nuanced.
1/2 teaspoon almond extract: A few drops give these hand pies a lovely nutty aroma that complements the cherries beautifully.
1 teaspoon lemon juice: This brightens up the flavors while balancing the sweetness of the filling. Fresh lemon juice is always best, but bottled can be used in a pinch.
2 tablespoons cornstarch: This helps to thicken the cherry filling, preventing it from becoming too runny when baked.
1 sheet of frozen puff pastry (1/2 of a box), defrosted: Easy to handle and produces a flaky, golden crust without all the effort of making pastry from scratch. Ensure it’s fully thawed before use.
1 large egg yolk: When mixed with cream, this is used to create a beautiful, glossy finish on the pies.
2 teaspoons heavy cream: This adds richness and helps give the egg wash a lovely sheen.
Granulated sugar for sprinkling: A simple sprinkle on top offers a delightful crunch and enhances the visual appeal.

How to Make Cherry Hand Pies

Preheat the oven: Set your oven to 400 degrees F to get it nice and hot while you prepare the filling and dough.
Prepare the cherry filling: Pit the fresh cherries until you have about 1 cup. In a mixing bowl, combine the cherries with 2 tablespoons brown sugar, 1/2 teaspoon almond extract, 1 teaspoon lemon juice, and 2 tablespoons cornstarch. Gently stir until everything is well mixed, then set this aside.
Roll out the pastry: Dust a clean surface with flour and unfold the defrosted pastry sheet. Using a rolling pin, lightly roll it out until it’s about 1/2 inch larger on all sides.
Cut the circles: Use a 6-inch round cutter to cut out 2 circles from the rolled-out pastry. Place these circles on a baking sheet lined with parchment paper.
Fill the pastry: Divide the cherry filling evenly between the two dough rounds, placing the filling on one side of each circle about 1/2 inch from the edges.
Seal the pies: In a small bowl, whisk together 1 large egg yolk and 2 teaspoons heavy cream. Brush this mixture around the edges of each dough circle, then fold each circle over and crimp the edges with a fork to ensure they’re sealed properly—this also adds a charming touch!
Vent and sprinkle: Slice 3 small slits in the top of each pie to allow steam to escape during baking. Finally, sprinkle a little granulated sugar on top for that extra touch of sweetness and crunch.
Bake: Place your baking sheet in the preheated oven and bake for 18-21 minutes until the pies are golden and puffy. You’ll know they’re done when the edges are a deep golden color and fragrant.
Cool and serve: Let the pies cool for about 10 minutes before serving. If you rush this, be prepared for a hot cherry filling that could spill out!

Storing & Reheating

To keep your cherry hand pies at room temperature, store them in an airtight container for up to 2 days. If you need longer storage, place them in the refrigerator, where they’ll last for about a week. For extended preservation, freeze the pies, wrapped individually in plastic wrap and placed in a freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy them again, simply reheat in a preheated oven at 350°F for about 10-15 minutes until warm.

Chef’s Helpful Tips

Avoid overfilling the hand pies; too much filling may cause them to burst during baking.
Use cold puff pastry for perfectly flaky crusts. If your pastry gets too warm while handling, pop it back in the fridge for a few minutes.
Make sure to vent the pies; this allows steam to escape and keeps the crust from getting soggy.
For added flavor, consider mixing in a pinch of cinnamon or nutmeg with your cherry filling.
Experiment with other fruits—peaches or blueberries work well too!

With their comforting flavors and delightful aroma, cherry hand pies are sure to impress your family or guests. Whether it’s a casual snack or a special treat, indulging in a warm hand pie will make any day a little sweeter. Feel free to experiment with other fillings or spices to create your version. Enjoy the process, and don’t forget to savor every delectable bite!

Recipe FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Frozen cherries work perfectly for this recipe. Just make sure to thaw them completely and drain any excess liquid before mixing them with the other ingredients.

How do I know when my hand pies are done baking?

Look for a deep golden color on the crust, and check that the filling is bubbling slightly through the vents. They should also have a nice puff and feel firm to the touch.

Can I make these hand pies in advance?

Yes, you can prepare the cherry filling and store it in the refrigerator for up to 24 hours before baking. Once assembled, these hand pies can also be frozen before baking for up to 3 months. Bake them directly from the freezer—just add a couple of extra minutes to the baking time.

What should I do if my pastry dough is too sticky?

If you notice that the pastry is too sticky, it’s likely that it’s too warm. Chill it in the refrigerator for about 15 minutes before rolling it out. Dust your work surface and the dough lightly with flour to help with handling.