Cherry Hand Pies Made Easy
Flaky, golden hand pies packed with glossy cherry filling—no fuss, all comfort. Easy shortcuts make these weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 14 oz refrigerated pie dough, thawed two rolled crusts
- 2.75 cup pitted tart cherries if using frozen, keep unthawed
- 0.5 cup granulated sugar
- 2.5 tbsp cornstarch
- 1 tbsp lemon juice fresh if possible
- 0.5 tsp almond extract
- 0.5 tsp vanilla extract
- 0.13 tsp fine salt a small pinch
- 1 tbsp unsalted butter stirred in at the end
- 2 tbsp milk for brushing
- 1 tbsp coarse sugar for sprinkling
- 1 tbsp all-purpose flour for dusting the counter
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Cook cherries, sugar, cornstarch, salt, and lemon juice in a saucepan over medium heat, stirring until thick and glossy, 5–7 minutes.
- Stir in almond and vanilla extracts and the butter. Let the filling cool 10 minutes.
- Dust the counter with flour. Unroll dough and gently roll to even thickness.
- Cut 16 rounds with a 4-inch cutter, re-rolling scraps as needed. Transfer half the rounds to the baking sheet.
- Spoon about 1 to 1½ tablespoons filling onto centers. Brush edges with a little milk.
- Top with remaining rounds, press to seal, and crimp edges with a fork. Cut a small vent on each pie.
- Brush tops with remaining milk and sprinkle with coarse sugar. Bake until deep golden, 18–22 minutes.
- Cool on the sheet 5 minutes, then move to a rack to finish cooling before serving.
Notes
Try a cinnamon twist: add 1/4 tsp ground cinnamon to the filling. For a bakery shine, swap the milk wash for 1 tbsp cream. To freeze, assemble and freeze unbaked on a sheet pan, then store in a bag; bake from frozen, adding 3–5 minutes.
This recipe is an original creation inspired by classic Cherry Hand Pies Made Easy flavors. All ingredient ratios and instructions are independently developed.