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Cherry Hand Pies

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Flaky, sweet, and perfectly portable, these Cherry Hand Pies are a delightful treat made easy with refrigerated pie crust and canned cherry filling.

Ingredients

Scale
  • 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 (optional)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Thaw the refrigerated pie crusts according to package directions.
  3. Line a large cookie sheet with parchment paper.
  4. In a small bowl, whisk together the 2 large eggs with 2 Tablespoons of water to create an egg wash.
  5. Set the egg wash aside.
  6. Using a rolling pin, roll out one thawed pie crust.
  7. Ensure the crust has no cracks or holes.
  8. Roll the crust to a thickness between ¼” and ⅛”.
  9. Use a 3-4 inch holiday tree cookie cutter to cut out about 7 trees from the rolled crust.
  10. Save the excess crust scraps.
  11. Repeat this process with all the remaining pie crusts, saving all excess crusts.
  12. Gather all the saved excess crust scraps together.
  13. Gently combine and roll out the excess crust to the same thickness (between ¼” and ⅛”).
  14. Cut out any remaining tree shapes from the re-rolled excess crust.
  15. Place the tree cut-outs evenly on the parchment-lined baking sheet.
  16. Spoon about 1 to 1 ½ Tablespoons of cherry pie filling into the center of each tree cut-out.
  17. Brush the border around the cherry filling with the prepared egg wash.
  18. Gently place a second tree cut-out over the top of the filling, aligning the edges.
  19. Starting at the trunk, lightly press the edges of the two crusts together.
  20. Be careful not to press down on the filling itself.
  21. Using the tines of a fork, firmly press the seams together all around the outline of each tree.
  22. Use a sharp knife to make a few small slits in the top crust of each hand pie for venting.
  23. Brush the top crusts of all the hand pies with the remaining egg wash.
  24. Sprinkle coarse sanding sugar on top of the hand pies, if desired.
  25. Bake for 20-25 minutes, or until the crusts are golden brown.
  26. Carefully transfer the baked hand pies to a cooling rack.
  27. Serve the Cherry Hand Pies warm or at room temperature.

Notes

Ensure pie crusts are fully thawed but still cool for best handling.
Do not overfill the hand pies to prevent leakage during baking.
Chill shaped hand pies for 10-15 minutes before baking to help them hold their shape.
Brush egg wash evenly for a beautiful golden finish and even sugar distribution.

Find it online: https://timelesscrumb.com/cherry-hand-pies/