Cherry Hand Pies

Juicy cherry pie filling inside a flaky crust creates the perfect handheld
treat.

Servings: 10 hand pies

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Dessert Snack

dessert snack cherry cherry pie filling homemade cherry pie hand pies mini pies

Instructions

1 Preheat oven to 400°F. Line 2 baking sheets with parchement paper.
2 In a medium saucepan over medium heat, combine frozen cherries, sugar, and lemon
juice. Bring to a boil, stirring often.
3 Meanwhile, combine water and cornstarch in a small bowl to create a slurry.
Slowly add to simmering cherries, stirring as you pour.
4 Stir pie filling until thickened enough to coat the back of a wooden spoon.
Remove from heat and stir in vanilla extract. Cool.
5 Roll pie dough to ⅛ inch thickness. Using a 5 inch circle, cut rounds of dough,
re-rolling dough as needed until you have 10 rounds.
6 Spoon 2 tbsp cherry pie filling into each round. In a small bowl, whisk together
egg yolk and water. Brush edges of each round with egg wash mixture.
7 Being careful to keep pie filling inside, carefully fold dough in half to cover
filling completely. Press down edges using a fork, making sure pie is
well-sealed.
8 Brush the top of each hand pie with the remaining egg wash. Using a sharp knife,
make 3 slices into the top of each hand pie to allow steam to escape while
baking. Sprinkle with turbinado sugar.
9 Place hand pies on baking sheets and bake for 20-25 minutes or until pies are
golden brown. Cool slightly before serving.