Cherry Hand Pies

Okay, so imagine if a Pop-Tart went to finishing school, got a culinary degree, and came back looking absolutely precious and tasting a thousand times better. That’s what we’re dealing with here. Cherry Hand Pies are basically individual-sized pies that you can hold in your hand like the civilized snack they are—flaky, buttery pastry wrapped around sweet-tart cherry filling, crimped into cute little packages, and topped with a simple glaze and extra sparkle. They’re like regular cherry pie decided to become portion-controlled and infinitely more transportable. I made these for a brunch once and someone literally asked if I’d gotten up at 3am to bake because “they look too professional to be real.” Reader, I made them the night before while watching Netflix in my pajamas. Another person ate three and then tried to sneak a fourth into their purse. I pretended not to notice because honestly? Relatable. These hand pies inspire theft.

Why You’ll Love This Recipe

Handheld perfection. No plates, no forks required. Just grab and go. Peak convenience.

Looks bakery-fancy. Those crimped edges and that glaze? People will think you’re a professional pastry chef.

Perfect portion control. One pie per person. No fighting over who got the bigger slice. Democracy wins.

Make-ahead champion. Assemble them a day ahead and bake when ready, or bake and store for days.

Kid-approved. These are basically fancy Pop-Tarts. Kids lose their minds over these.

Freezer-friendly. Make a double batch and freeze half for future emergencies. Smart planning.

The Good Stuff You’ll Need

For the Pastry:

• 2 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 6-8 tbsp ice water
• OR just buy 2 boxes of refrigerated pie crust if you’re not trying to be a hero

For the Cherry Filling:

• 2 cups fresh or frozen pitted cherries, chopped
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt
• OR 1 can (21 oz) cherry pie filling if you’re going the easy route

For Assembly:

• 1 egg beaten with 1 tbsp water (egg wash)
• Coarse sugar for sprinkling (optional but pretty)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk or cream
• 1/2 tsp vanilla extract
• Red food coloring (optional, for pink glaze)

Let’s Do This

Step 1: Make the Pastry (or Don’t)

If making homemade: Mix flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or your hands until the mixture looks like coarse crumbs with pea-sized butter chunks.

Add ice water 1 tablespoon at a time, mixing until the dough just comes together. Don’t overmix or the pastry will be tough.

Divide dough in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.

If using store-bought: Open the boxes. You’re done. No shame, only delicious hand pies.

Step 2: Make the Cherry Filling

If using fresh/frozen cherries: In a medium saucepan, combine chopped cherries, sugar, cornstarch, lemon juice, vanilla, and salt.

Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy, about 8-10 minutes. It should coat the back of a spoon.

Remove from heat and let cool completely. The filling MUST be cool before assembling or it’ll make the pastry soggy.

If using canned pie filling: Open the can. Congratulations, you’re done. Maybe add a squeeze of lemon juice to brighten it up.

Step 3: Roll and Cut

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a floured surface, roll out one disk of dough to about 1/8-inch thickness.

Cut out rectangles or circles—about 4×5 inches for rectangles, or 5-inch circles. You should get about 8-10 pieces per disk of dough.

Gather scraps, re-roll, and cut more. Waste not, want not.

Step 4: Fill and Seal

Place half of your pastry pieces on the prepared baking sheets—these are your bottoms.

Spoon about 2-3 tablespoons of cooled cherry filling onto the center of each bottom piece, leaving about 1/2 inch border around the edges.

Don’t overfill or the filling will leak out during baking. Less is more here.

Brush the edges with egg wash—this is the glue that holds everything together.

Place a top pastry piece over each filled bottom and press the edges together firmly to seal.

Crimp the edges with a fork for that classic hand pie look. Press down hard—you want a good seal.

Cut 2-3 small slits in the top of each pie to let steam escape. This prevents explosions.

Step 5: Bake to Golden Perfection

Brush the tops of each hand pie with egg wash.

Sprinkle with coarse sugar if using—this creates a sparkly, crunchy top.

Bake for 22-28 minutes until the pastry is golden brown and you can see the filling bubbling slightly through the vents.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 6: Glaze and Garnish

In a small bowl, whisk together powdered sugar, milk/cream, and vanilla until smooth. The glaze should be thick but pourable—adjust liquid as needed.

Add a drop of red food coloring if you want pink glaze (totally optional but cute).

Drizzle glaze over the cooled hand pies using a spoon or fork. Let it drip down the sides naturally.

Let the glaze set for about 15-20 minutes before serving or storing.

Step 7: Devour

Serve at room temperature or slightly warm.

Try not to eat all of them in one sitting. This is harder than it sounds.

Accept compliments graciously when people ask where you bought them.

Serving Suggestions

These are perfect as-is, but here are some ideas to take them over the top:

• Serve warm with vanilla ice cream on the side
• Pair with coffee or tea for breakfast or brunch
• Dust with powdered sugar instead of glazing for a simpler look
• Serve alongside other pastries on a brunch platter
• Pack in lunchboxes for the world’s best packed lunch
• Warm them slightly in the microwave (10-15 seconds) before eating

Switch It Up

Different Fruit Fillings: Use blueberry, apple, strawberry, or mixed berry filling. Same method, different flavor.

Chocolate Cherry: Add 1/4 cup mini chocolate chips to the cherry filling before assembling.

Cream Cheese Addition: Spread a thin layer of sweetened cream cheese on the bottom pastry before adding cherry filling.

Almond Glaze: Add 1/4 tsp almond extract to the glaze for an amaretto vibe that pairs beautifully with cherries.

Lemon Glaze: Use lemon juice instead of milk in the glaze and add lemon zest for a citrusy twist.

Savory Version: Skip the fruit filling and use cheese, ham, and spinach for savory breakfast hand pies.

Pumpkin Spice: Use pumpkin pie filling and add cinnamon to the glaze for fall vibes.

Storage and Make-Ahead Tips

These store beautifully, which makes them perfect for meal prep or gift-giving.

Store baked, glazed hand pies in an airtight container at room temperature for up to 3 days.

Store baked, unglazed hand pies for up to 5 days. Glaze right before serving.

Assemble unbaked hand pies and freeze on a baking sheet, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 5-7 extra minutes.

Baked hand pies freeze well for up to 2 months. Thaw at room temperature and refresh in a 300°F oven for 5-10 minutes.

The filling can be made up to 3 days ahead and stored in the fridge. Just make sure it’s completely cool before assembling.

Why This Works So Damn Well

Cherry Hand Pies work because they’re essentially miniature versions of a classic cherry pie, but the handheld format makes them more practical and fun. The pastry-to-filling ratio is perfect—enough crust to provide structure and buttery flavor, but not so much that it overwhelms the filling. The flaky pastry creates layers that shatter when you bite in, revealing that sweet-tart cherry center.

The cornstarch in the filling is crucial—it thickens the cherry mixture so it doesn’t leak out during baking. The lemon juice brightens the cherry flavor and adds necessary tartness to balance the sweetness. The egg wash creates that golden, shiny finish and helps seal the edges so the filling stays contained.

Crimping the edges with a fork isn’t just decorative—it creates a tight seal that prevents filling from escaping. The vents on top allow steam to escape, preventing the hand pies from bursting open in the oven. The glaze adds an extra layer of sweetness and makes them look bakery-professional.

The beauty of hand pies is portion control and portability. Each one is its own complete dessert experience, perfectly sized for one person. No cutting, no mess, no sharing required (though sharing is nice if you’re feeling generous).

When to Make These

Brunch Showstopper: These are perfect for breakfast or brunch spreads. They look impressive and travel well.

Bake Sale Champion: These will sell out first. They’re cute, individually portioned, and easy to package.

Picnic Perfect: Pack these for outdoor gatherings. No plates or forks required.

After School Snack: Kids go absolutely feral for these. Better than any store-bought snack.

Gift Giving: Package in cellophane bags with ribbon for homemade gifts that actually impress.

Just Because: Sometimes you need handheld cherry pies and that’s completely valid.

Questions People Actually Ask

Q: Can I use frozen cherries? A: Absolutely! Thaw them first and drain any excess liquid. Frozen cherries work just as well as fresh.

Q: My filling leaked out. What happened? A: You either overfilled them, didn’t seal the edges well enough, or forgot to cut vents in the top. Make sure edges are crimped tightly and don’t be greedy with the filling.

Q: The bottom crust is soggy. Help! A: Your filling wasn’t cool enough when you assembled them, or you overfilled. Always let the filling cool completely and don’t use too much.

Q: Can I make these without eggs for the wash? A: Yes! Brush with milk or cream instead. They won’t be quite as golden but they’ll still look nice.

Q: Do I have to glaze them? A: Nope! They’re perfectly delicious without glaze. You can just dust with powdered sugar or leave them plain.

Q: Can I use puff pastry instead? A: Sure! Puff pastry creates a lighter, flakier hand pie. Just don’t overwork it and follow package directions for baking.

Q: How do I get those perfect crimped edges? A: Use a fork and press down firmly all around the edges. Or use your fingers to crimp in a decorative pattern. Practice makes perfect.

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