Name: Cherry Hand Pies
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Cuisine: American
Ingredients: 5 ounces fresh cherries; 2 tablespoons brown sugar; 1/2 teaspoon almond extract; 1 teaspoon lemon juice; 2 tablespoons cornstarch; 1 sheet of frozen puff pastry (1/2 of a box), defrosted; 1 large egg yolk; 2 teaspoons heavy cream; granulated sugar for sprinkling on top

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Cherry hand pies are the perfect way to celebrate the fleeting essence of summer’s cherry harvest. Imagine biting into a golden, flaky crust that gives way to a warm, sweet, tart filling bursting with fresh cherries. These little delights are not just delicious; they’re incredibly versatile, making them a standout treat for a lazy afternoon, a dinner party, or any gathering where you want to impress. And the best part? They’re surprisingly easy to whip up, allowing you to create a homemade dessert without any culinary gymnastics.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Hand Pies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Hand Pies

If you’ve ever stood in line at a bakery for a cherry pie and wished you could recreate that moment at home, this recipe is for you. With just a few simple ingredients, you can make these cherry hand pies from scratch, bypassing those store-bought options that never quite hit the mark. Trust me, once you taste the fresh cherry filling paired with that buttery crust, you’ll be addicted. So roll up your sleeves and get ready to bring a taste of nostalgia to your kitchen.

Why You’ll Love This Recipe

Simple & Quick: These hand pies come together in about 30 minutes, perfect for a last-minute treat.
Irresistible Flavor: The combination of fresh cherries, brown sugar, and a hint of almond is a flavor explosion.
Eye-Catching Appeal: With their rustic look, these pies are sure to impress at any gathering.
Flexible Serving: Great for breakfast, as snacks, or dessert—these pies fit any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets with the right substitutions.

Ingredients You’ll Need

5 ounces fresh cherries: You’ll want to use ripe, sweet cherries for the best flavor. If fresh cherries aren’t available, frozen cherries (thawed and drained) can work, but make sure the excess moisture is removed.
2 tablespoons brown sugar: This adds a rich sweetness that complements the tart cherries. Light or dark brown sugar will both work, with dark giving a deeper flavor.
1/2 teaspoon almond extract: It enhances the cherries’ flavor beautifully. If you’re not a fan, you can substitute with vanilla extract.
1 teaspoon lemon juice: This brightens the filling and balances the sweetness. Fresh lemon juice is recommended for the best taste.
2 tablespoons cornstarch: It thickens the cherry filling, preventing it from being runny. Instead of cornstarch, you can also use arrowroot powder.
1 sheet of frozen puff pastry (1/2 of a box), defrosted: Puff pastry gives the hand pies that delightful flaky texture. If you’re looking for a lighter option, a homemade pie crust can work too.
1 large egg yolk: This enhances the golden color of the baked pies when brushed on the crust.
2 teaspoons heavy cream: Combined with the egg yolk, this helps achieve that perfect golden finish. Milk can be used as a substitute, though it won’t be as rich.
Granulated sugar for sprinkling on top: This gives the hand pies a lovely sweet crunch after baking.

How to Make Cherry Hand Pies

Preheat the oven: Begin by preheating your oven to 400 degrees F to ensure it’s nice and hot when your pies are ready to bake.
Prepare the cherry filling: Pit your fresh cherries; you should have nearly 1 cup. In a bowl, combine the cherries with 2 tablespoons of brown sugar, 1/2 teaspoon almond extract, 1 teaspoon lemon juice, and 2 tablespoons cornstarch. Gently stir the mixture to coat the cherries evenly and then set it aside to let the flavors meld.
Roll out the pastry: Flour your countertop and unfold the thawed puff pastry sheet. Lightly roll it out until it reaches about 1/2 inch larger on all sides. Using a 6-inch round cutter, cut out 2 circles, ensuring they’re perfectly even. Transfer the circles to a baking sheet lined with parchment paper for easy cleanup.
Assemble the pies: Divide the cherry filling evenly on one side of each pastry round, leaving about 1/2 inch from the edge. In a small bowl, whisk together 1 large egg yolk and 2 teaspoons heavy cream. Brush this egg wash around the edges of the pastry circles to help seal them. Fold each circle over to create a half-moon shape, crimping the edges to ensure they’re well sealed.
Add some character: Slice 3 small slits in the top of each pie—this allows steam to escape while baking, preventing any unsightly explosions. Give them a final touch by sprinkling some granulated sugar on top for a little sweetness and crunch.
Bake: Place the baking sheet in the preheated oven and bake for 18-21 minutes. Keep an eye on them until they’re nicely golden and puffy.
Cool a bit: Allow the pies to cool for about 10 minutes before serving, as the cherry filling will be molten lava hot. Trust me, your taste buds will thank you!

Storing & Reheating

Keep leftover cherry hand pies at room temperature in an airtight container for up to 2 days. For longer storage, pop them in the fridge, where they’ll last for about a week. If you want to enjoy them later, freeze them for up to 3 months. For the best results, warm them in a 350-degree F oven for about 10-15 minutes to crisp up the crust again. Be aware that freezing might alter the texture slightly, but a quick reheat brings back the magic.

Chef’s Helpful Tips

Be careful not to overfill the pies; too much filling can cause them to burst while baking. A heaping tablespoon of filling per pie is ideal.
For a perfectly flaky crust, keep your puff pastry cold until you’re ready to work with it. Warm pastry will lose its flakiness when baked.
If you prefer a sweeter filling, feel free to adjust the amount of brown sugar in the cherry mixture.
To invigorate the flavor, consider adding a pinch of cinnamon or nutmeg to the cherry filling.
Make the filling ahead of time and store it in the fridge to save time on baking day.

These delightful cherry hand pies are more than just a delicious treat—they’re a fun way to get creative in the kitchen. Each bite holds the flavor of summer fruits and a touch of nostalgia that can brighten even the dullest of days. So whether you’re sharing these sweet morsels with friends or enjoying them solo, each pie is a little celebration. Don’t hesitate to experiment; try different fruits or spices as you make this recipe your own. You’re not just baking; you’re creating a moment to savor.

Recipe FAQs

Can I use frozen cherries for this recipe?

Absolutely! Frozen cherries work well; just make sure to thaw and drain them before using to prevent excess moisture in your filling.

How do I make these hand pies gluten-free?

To make cherry hand pies gluten-free, use a gluten-free puff pastry or homemade gluten-free pie crust. You may need to adjust the cooking time slightly depending on the crust used.

Can I make the filling in advance?

Yes, you can prepare the cherry filling a day or two ahead. Store it in an airtight container in the fridge until you’re ready to assemble and bake the pies.

What do I do if my pie filling is too runny?

If your filling seems too runny, you can always add a little extra cornstarch to help thicken it up. Consider letting the cherry mixture sit for a few minutes before filling the pastry, allowing it to thicken naturally.

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Cherry Hand Pies

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Author: Anna
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Yield: 2 hand pies 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

Cherry Hand Pies are irresistible pastries filled with fresh cherries and a hint of almond, all wrapped in flaky puff pastry. This simple recipe is perfect for anyone looking to create a delightful dessert at home with easy-to-follow steps and minimal prep time.

Ingredients

Scale

5 ounces fresh cherries
2 tablespoons brown sugar
1/2 teaspoon almond extract
1 teaspoon lemon juice
2 tablespoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top

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Instructions

Preheat the oven to 400°F.
Pit the cherries, yielding about 1 cup. In a bowl, combine cherries with brown sugar, almond extract, lemon juice, and cornstarch. Stir and set aside.
Flour the counter, unfold the pastry sheet and roll it out to about 1/2" larger on all sides. Cut out 2 circles using a 6" cutter and place them on a parchment-lined baking sheet.
Divide the cherry filling between the dough rounds, placing it on one side about 1/2" from the edge.
In a small bowl, beat the egg yolk and heavy cream. Brush the mixture around the edges of the dough circles. Fold the dough over to seal, crimping the edges, and make 3 slits in the top of each pie. Sprinkle sugar on top.
Bake for 18-21 minutes until golden and puffy.
Allow to cool for 10 minutes before serving.

Notes

For a richer flavor, consider adding a pinch of cinnamon to the cherry mixture.
These hand pies can be served warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 2 days.