Name: Cherry Hand Pies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts each box); 1 can cherry pie filling (21 ounce); 2 large eggs; 2 tablespoons water; Coarse sanding sugar

There’s something instantly charming about these little treats—flaky crust with sweet, juicy cherry filling peeking out just right. This Cherry Hand Pies Recipe is exactly that perfect mix of comfort and whimsy I love baking for friends or family. Plus, they're so easy to hold while chatting away!

The image shows a white plate filled with many small, leaf-shaped pastries. Each pastry has three or four long, thin slits on the top, revealing shiny, bright red filling inside. The pastries have a light golden crust with a slightly rough texture, sprinkled with coarse sugar crystals that give a sparkling effect. The edges are crimped with a fork-like pattern to seal the filling inside. The plate sits on a white marbled surface with a blurred red and black plaid cloth and some red berries in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies Recipe
Top Tip
How to Serve Cherry Hand Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies Recipe

Why You'll Love This Recipe

I really enjoy making this Cherry Hand Pies Recipe because it feels special but is surprisingly simple to pull off. Each bite delivers that perfect blend of buttery crust and fruity filling that’s both nostalgic and a fun twist on classic pie.

Handheld Convenience: No need for a fork—these pies are perfect for on-the-go snacking or festive gatherings.
Easy Dough Usage: Using refrigerated pie crust saves time without sacrificing that flaky, tender texture.
Versatile Filling: You can swap cherry for other fruit fillings, making it your own seasonal favorite.
Fun Shape: Cutting them into holiday trees adds a playful touch that’s great for special occasions or just brightening up dessert time.

A woman's hand holds a golden-brown pastry shaped like a Christmas tree with three red slashes showing the filling inside, sprinkled with coarse sugar on top. The pastry rests on a stack of two white plates with more similar pastries on a white plate in the background. To the side, a white ramekin bowl holds bright red cherry sauce. The background features a white marbled surface, and there is some holiday decoration blurred behind. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this recipe is in its simplicity: a few pantry staples come together beautifully. Each ingredient plays a vital part in creating flaky, flavorful hand pies that are easy to make and satisfying to eat.

Flat lay of three smooth, unrolled sheets of pale, golden refrigerated pie crust, a small white bowl filled with glossy, deep red cherry pie filling with visible whole cherries, two large whole brown eggs with clean shells, a small white bowl of clear water, and a small white bowl containing coarse sparkling sanding sugar crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: The shortcut that doesn’t compromise flavor, giving you flaky layers with minimal effort.
Cherry pie filling: Sweet and tart with a thick texture that holds up well inside the pie without making it soggy.
Eggs: For that golden egg wash that makes the crust shine and seals the pies tight.
Water: Mixed with eggs to thin the wash for even brushing.
Coarse sanding sugar: Optional but adds a lovely sparkle and subtle crunch on top—my favorite little extra touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love is how you can make this Cherry Hand Pies Recipe truly your own. You can switch up fillings, add spices, or adjust the size to fit your occasion. It’s all about what you enjoy!

Variation: I’ve made these with blueberry filling before, and the tartness brought a fresh twist that my family couldn’t get enough of.
Dietary tweak: Using a gluten-free pie crust works if you need an option for friends with sensitivities—just watch the baking time closely.
Seasonal change: In fall, I like adding a pinch of cinnamon to the cherry filling for warm spice notes.

Step-by-Step: How I Make Cherry Hand Pies Recipe

Step 1: Soften the Pie Crust

First, I take the refrigerated pie crust out and let it sit at room temperature for about 10-15 minutes. This makes it so much easier to roll out without tearing or cracking. Trust me, cold pie crust can be stubborn, so don’t rush this step.

Step 2: Roll & Cut the Crust

Using a rolling pin, I gently roll out one crust at a time to about ⅛ to ¼ inch thickness. I love using a holiday tree cookie cutter for a festive touch—around 3-4 inches works perfectly. Save all your scraps so you can roll them out again and not waste a thing!

Step 3: Add Filling & Seal

Place half the cut shapes on a parchment-lined sheet, spoon 1 to 1 ½ tablespoons of cherry pie filling onto each, then brush the edges with egg wash. Gently top with another tree shape and press edges starting from the trunk carefully—don’t squish the filling! I use a fork’s tines to crimp the edges and add slits on top for venting.

Step 4: Bake to Golden Perfection

Brush the tops with the remaining egg wash and sprinkle a bit of coarse sugar for sparkle, then bake at 350°F for 20 to 25 minutes until golden brown. The smell when these come out of the oven? Absolutely dreamy.

Top Tip

From my experience, the secret to successful hand pies is keeping the dough workable and sealing them just right. Those little details make the biggest difference between a pie that stays crispy and one that turns soggy or falls apart.

Room Temperature Dough: Always let your pie crust soften before rolling. Cold dough tears easily and can frustrate you.
Minimal Filling: Use just enough cherry filling to avoid overflow during baking—that can turn your crust soggy.
Crimp Carefully: Seal edges from the bottom up, gently pressing so you don’t squish the filling inside but still get a tight seal.
Vent Slits Matter: Don’t skip making small slits in the top crust to let steam escape; it keeps the crust from puffing oddly.

How to Serve Cherry Hand Pies Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a drizzle of vanilla glaze if I’m feeling fancy. The coarse sanding sugar during baking also adds a subtle sparkle that’s perfect for holiday tables. Fresh mint leaves on the side can add a refreshing pop, too.

Side Dishes

These hand pies stand well on their own but pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, I like serving them alongside a simple green salad or fresh fruit for a balanced feel.

Creative Ways to Present

For holiday parties, I’ve arranged these pies on a festive platter surrounded by fresh berries and edible flowers—a real crowd-pleaser. Another fun idea is to tie individual pies with a little ribbon for gift-giving or party favors.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep them covered at room temperature the first day to maintain crispness. After that, storing them in an airtight container in the fridge for up to three days works well. I recommend reheating them lightly before serving for the best texture.

Freezing

I’ve found freezing baked hand pies is a great way to prep ahead. Just freeze them on a tray first, then transfer to freezer bags so they won’t stick together. They keep well for up to two months and thaw perfectly in the fridge overnight.

Reheating

When reheating, I pop them in a 350°F oven for 10 minutes or so until warmed through and crisp again. Avoid microwaving if you want to keep that flaky texture intact.

Frequently Asked Questions:

Can I use homemade pie crust instead of refrigerated crust?

Absolutely! Homemade pie crust works wonderfully and adds a personal touch. Just be sure to roll it to the same thickness as the refrigerated crust and keep it chilled as you work.

How do I prevent the pies from leaking filling?

Use just enough cherry filling—about 1 to 1 ½ tablespoons. Also, brush the edges with egg wash to help seal the crusts tightly and avoid pressing down on the filling when sealing.

Can I make these gluten-free?

Yes, by substituting your favorite gluten-free pie crust. Keep in mind that gluten-free dough tends to be more delicate, so handle gently and watch baking times closely for best results.

How long do leftover hand pies keep?

They taste best the same day, but you can store them at room temperature covered for 24 hours. After that, keep them airtight in the fridge for up to 3 days and reheat before serving for best texture.

Final Thoughts

This Cherry Hand Pies Recipe remains one of my go-to treats when I want something that feels homemade but isn’t fussy. Whether you’re sharing with loved ones or sneaking one for yourself, the flaky crust and sweet cherry filling combo is just so comforting. I really hope you’ll give it a try and make it your own little tradition, just like I have.