Cherry Hand Pies: Irresistible Mini Pies with a Sweet-Tart Filling
These homemade cherry hand pies are the perfect portable dessert for summer picnics, lunchboxes, or anytime cravings strike. The flaky, buttery crust envelops a sweet-tart cherry filling that bursts with bright, fruity flavor in every bite. Unlike traditional pies that require slicing and plates, these individual hand pies are designed for easy eating on the go while still delivering all the satisfaction of classic cherry pie.
What makes these cherry hand pies truly special is the balance of textures and flavors. The crisp, golden-brown pastry gives way to a tender interior, while the juicy cherry filling offers just the right amount of sweetness with a pleasant tang. A dusting of powdered sugar or a drizzle of glaze adds the perfect finishing touch. Whether you’re using fresh summer cherries or high-quality preserved ones, these mini pies will quickly become a family favorite.
Quick Recipe Highlights
- Flavor Profile: Sweet-tart cherry filling with buttery pastry notes and subtle vanilla undertones
- Texture: Crisp, flaky crust with a tender interior and juicy fruit filling
- Aroma: Warm cherry and butter scents with hints of vanilla and caramelization
- Visual Appeal: Golden-brown pastry with visible cherry filling peeking through vents
- Skill Level Needed: Basic baking skills required for dough handling and shaping
- Special Equipment: Rolling pin, pastry brush, and round cutter (or glass) needed
Recipe Overview
- Difficulty Level: Intermediate due to dough handling and sealing techniques, but achievable for most home bakers with patience
- Category: Dessert, snack, or portable baked good
- Cuisine: American with roots in traditional European hand pie traditions
- Cost: Moderate, using basic pantry ingredients with cherries as the main expense
- Season: Perfect for summer cherry season, but can be made year-round with preserved cherries
- Occasion: Picnics, lunchboxes, bake sales, or casual dessert gatherings
Why You’ll Love This Cherry Hand Pies Recipe
The irresistible combination of buttery pastry and sweet-tart cherry filling makes these hand pies impossible to resist. Unlike full-sized pies that can be messy to serve, these individual portions maintain their structure beautifully while offering the same great taste. The contrast between the crisp exterior and juicy interior creates a satisfying eating experience that appeals to all ages.
From a preparation standpoint, cherry hand pies offer several advantages. They can be made in advance and stored at room temperature or frozen for later use. The assembly process is forgiving, allowing for creative shaping and decoration. Unlike delicate pastries that require precise techniques, these rustic hand pies celebrate imperfections while still delivering professional-quality results.
Nutritionally, these cherry hand pies offer more than just empty calories. Cherries provide antioxidants and anti-inflammatory compounds, while the homemade crust allows you to control the quality of ingredients. By making your own filling, you can adjust the sweetness to your preference and avoid artificial preservatives found in commercial pie fillings.
For entertaining, these hand pies are a guaranteed crowd-pleaser. They eliminate the need for plates and forks at casual gatherings, and their uniform size makes serving simple. Kids especially love the personal-sized portions and fun handheld format. They’re equally at home at elegant dessert buffets when arranged artfully on tiered stands.
Cost-wise, cherry hand pies represent excellent value. The basic ingredients are pantry staples, and the recipe makes a generous batch. When cherries are in season, you can use fresh fruit, while frozen or jarred cherries work perfectly in off-season months. The recipe scales beautifully for larger gatherings, making it economical for potlucks and parties.
The Recipe
Cherry Hand Pies
Serves: 12
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Kitchen Equipment Needed
- Mixing bowls
- Rolling pin
- Pastry brush
- 3-inch round cutter or glass
- Baking sheets
- Parchment paper
- Fork or pastry wheel
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Filling:
- 2 cups pitted cherries, fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
For Assembly:
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling
Directions
- Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and work into the flour mixture with your fingers or a pastry cutter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time, mixing just until dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Prepare filling: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla, and salt. Cook over medium heat until thickened, about 5-7 minutes. Let cool completely.
- Assemble pies: Roll out one dough disc to ⅛-inch thickness. Cut into 12 circles using a 3-inch cutter. Place 1 teaspoon filling in center of each circle.
- Brush edges with water, fold over to create half-moons, and crimp edges with a fork. Repeat with remaining dough and filling.
- Place pies on parchment-lined baking sheets. Chill for 15 minutes while preheating oven to 375°F (190°C).
- Brush pies with egg wash and sprinkle with sugar. Cut small vents in tops.
- Bake for 18-22 minutes until golden brown. Cool on wire racks before serving.
Recipe Notes
- For extra flaky crust, keep all ingredients cold and handle dough minimally
- Substitute other fruits like blueberries or peaches for variation
- Freeze unbaked pies for up to 3 months – bake from frozen, adding 5 minutes to cooking time
- Dust with powdered sugar or drizzle with glaze after baking if desired
Frequently Asked Questions
Can I use store-bought pie crust for cherry hand pies?
Yes, you can substitute store-bought pie crust to save time. Look for high-quality all-butter crusts in the refrigerated section. Roll it slightly thinner before cutting into circles. The flavor won’t be quite as rich as homemade, but it’s a great shortcut for busy bakers.
How do I prevent the filling from leaking out?
Ensure your filling isn’t too runny by cooking it until properly thickened. Don’t overfill the pies – 1 teaspoon is ideal. Seal edges thoroughly with water and crimp firmly. Chilling before baking helps the crust set, and cutting proper steam vents prevents bursting.
Can I make cherry hand pies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend formulated for baking. Look for blends that contain xanthan gum or add ½ teaspoon per cup of flour. The texture may be slightly more crumbly, but still delicious.
How should I store leftover cherry hand pies?
Store completely cooled pies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months. Reheat in a 300°F oven for 5-10 minutes to restore crispness.
Can I use frozen cherries for the filling?
Frozen cherries work perfectly – no need to thaw before cooking. They may release more liquid, so you might need to cook the filling slightly longer or add an extra teaspoon of cornstarch. The flavor will be nearly identical to fresh.
