Description
Delight in these festive Cherry Hand Pies featuring flaky refrigerated pie crust filled with luscious cherry pie filling, perfectly baked to golden brown and topped with a sparkling sugar finish. Ideal for holidays or any sweet craving!
Ingredients
Scale
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts each box)
Filling
- 1 can cherry pie filling (21 ounce)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Topping (Optional)
- Coarse sanding sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit, and prepare a large cookie sheet by lining it with parchment paper; set aside.
- Prepare Egg Wash: In a small bowl, whisk together the eggs and water until combined; set the egg wash aside for later use.
- Roll Out Pie Crust: Take one thawed pie crust and use a rolling pin to roll it out evenly to about 1/8 to 1/4 inch thickness, ensuring there are no cracks or holes.
- Cut Pie Shapes: Use a 3-4 inch holiday tree cookie cutter to cut out around 7 tree shapes from the rolled crust. Save any excess dough for later use.
- Repeat for Remaining Crust: Repeat the rolling and cutting process with the remaining pie crusts. Combine the excess crusts, roll out again to the same thickness, and cut out additional tree shapes to use all dough.
- Fill Pies: Place the tree-shaped crust pieces on the lined baking sheet. Spoon 1 to 1 1/2 tablespoons of cherry pie filling into the center of each tree shape, then brush the border around the filling with egg wash.
- Assemble Hand Pies: Carefully place another tree-shaped crust over the filling. Starting at the trunk, gently press the edges together without squishing the filling.
- Seal Edges: Use the tines of a fork to firmly press the seams, sealing the hand pies around the edges completely.
- Vent and Finish: Cut a few small slits in the top crust for venting using a sharp knife. Brush the tops of the pies with remaining egg wash and sprinkle with coarse sanding sugar if desired.
- Bake: Bake in the preheated oven for 25 minutes, or until the crust is golden brown and flaky.
- Cool and Serve: Remove from oven and transfer to a cooling rack. Serve warm or at room temperature for best flavor.
Notes
- Let refrigerated pie crust sit at room temperature for 10-15 minutes before rolling to prevent tearing and ease handling. Homemade pie crust works well—use six crusts total.
- Swap the cherry filling with any preferred pie filling like blueberry or homemade variations for different flavors.
- Store hand pies covered at room temperature on the first day, then refrigerate in an airtight container for up to 3 days.
- To freeze baked hand pies, freeze in a single layer on a baking sheet until firm, then transfer to freezer bags. Freeze for up to 2 months. Thaw in refrigerator before serving.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
