These Cherry Hand Pies are delightful individual pastries filled with sweet cherry pie filling wrapped in flaky, golden pie crusts. Perfect for on-the-go treats or dessert, they combine a buttery crust with a luscious cherry filling and a sparkling sugar topping for an irresistible finish.
Total Time:40 minutes
Yield:12 hand pies
Ingredients
Pie Crust
3 boxes refrigerated pie crust (2 crusts each box)
Filling
1 can cherry pie filling (21 ounces)
Egg Wash & Topping
2 large eggs
2 Tablespoons water
Coarse sanding sugar (optional)
Instructions
Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the hand pies.
Prepare the Egg Wash: In a small bowl, whisk together the 2 large eggs and 2 tablespoons of water until well combined to use for brushing over the pies.
Roll out the Pie Crusts: Unroll the refrigerated pie crusts on a lightly floured surface and cut each crust into 4 equal squares to create the pie bases.
Add the Cherry Filling: Spoon about 1 to 2 tablespoons of cherry pie filling onto the center of each pie crust square, ensuring not to overfill to prevent leakage during baking.
Seal the Pies: Brush the edges of each square with some egg wash, then fold the dough over to form a triangle or rectangle, pressing edges together firmly. Use a fork to crimp the edges securely.
Brush and Sugar the Pies: Brush the entire surface of each hand pie with the egg wash and sprinkle with coarse sanding sugar if desired for a sparkly finish.
Vent the Pies: Use a sharp knife or fork to poke a few small holes or slits on the top of each pie to allow steam to escape during baking.
Bake the Hand Pies: Place the prepared pies on a parchment-lined baking sheet and bake in the preheated oven for 25 minutes or until the crust is golden brown and crisp.
Cool and Serve: Remove the pies from the oven and allow them to cool slightly on a wire rack before serving warm or at room temperature.
Notes
Refrigerated pie crusts can sometimes stick to the surface; use flour on your rolling surface to prevent tearing.
Make sure to seal the edges well to avoid filling leakage during baking.
Coarse sanding sugar adds a lovely sparkle and crunch but can be omitted for a subtler finish.
Allow the hand pies to cool a bit before eating to avoid burning from hot filling.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
