Name: Cherry Hand Pies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts per box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar (optional)

There’s something truly comforting about homemade treats, and these Cherry Hand Pies Recipe are no exception. Crispy, flaky crust hugging a burst of sweet cherry filling—every bite feels like a warm hug from your oven straight to your heart.

A white plate filled with many small hand pie pastries shaped like Christmas trees and rectangles, each with a golden-baked crust that looks flaky and slightly shiny. The top layer of dough has several small slits through which bright red fruit filling peeks out. The edges of each pie are pinched and crimped tightly, adding texture, and the crusts are sprinkled with coarse sugar granules that sparkle in the light. The plate sits on a white marbled surface, and in the background, there is a hint of a red and black checkered cloth along with some soft, warm holiday lights. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies Recipe
Top Tip
How to Serve Cherry Hand Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies Recipe

Why You'll Love This Recipe

I’ve made a lot of hand pies over the years, but this Cherry Hand Pies Recipe stands out for its perfect balance of easy prep and show-stopping flavor. These little pies impress guests and make cozy afternoons extra special.

Simple yet impressive: With just a handful of ingredients and some pie crust, you get restaurant-quality results that wow every time.
Perfect portion size: These hand pies are individually sized, making them ideal for parties, snacks, or lunchbox treats.
Customizable filling: While cherries are classic, you can easily swap in any pie filling you love for a fresh twist.
Great make-ahead option: You can freeze baked pies or prep ahead, which is a real lifesaver during busy weeks or holiday seasons.

A golden-brown pastry shaped like a Christmas tree with three red slits filled with berry filling on top, covered with coarse sugar crystals, is held by a woman's hand over a stack of two white plates. Behind it is a white plate holding more similar pastries and a white bowl filled with dark red berry sauce containing whole berries. The scene is set on a white marbled surface with some blurred green and red Christmas decorations and soft lights in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Cherry Hand Pies Recipe lies in the harmony of simple, quality ingredients. Each one plays a crucial role in achieving that flaky crust and the sweet-tart cherry burst that makes you want more.

Flat lay of a neat stack of smooth, pale refrigerated pie crusts, a small white ceramic bowl filled with glossy deep red cherry pie filling with visible whole cherries, two large brown eggs with clean uncracked shells, and a small white ceramic bowl containing clear water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Using store-bought pie crust saves you time without sacrificing flaky, buttery layers—plus, it’s easy to handle when chilled just right.
Cherry pie filling: The canned cherry filling offers a perfect balance of sweetness and tartness, with a luscious jammy texture that’s key for hand pies.
Eggs: Whisked into an egg wash, they help the crust achieve that gorgeous golden shine and serve as an adhesive to keep the pies sealed.
Water: Mixed with eggs for the egg wash, it thins the mixture slightly for smooth brushing on the crusts.
Coarse sanding sugar (optional): Sprinkling this on top before baking adds a delightful crunch and sparkle—it's a small touch that makes a big impact.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the fillings for this Cherry Hand Pies Recipe. While cherries are my go-to, sometimes I switch it up depending on the season or what’s in my pantry—it's fun and keeps the recipe fresh every time.

Variation: Once, I used a cinnamon-spiced apple pie filling that gave the pies a cozy fall vibe—so good with a cup of hot cider.
Dietary tweak: For a dairy-free twist, you can opt for a vegan pie crust or make your own with coconut oil—the crust still turns out flaky and delicious.
Extra flair: Try adding a sprinkle of almond extract to the cherry filling for a subtle nutty aroma that pairs beautifully with the fruit.

Step-by-Step: How I Make Cherry Hand Pies Recipe

Step 1: Prep the crust and workspace

First things first, allow your refrigerated pie crust to thaw as per package instructions—about 10 to 15 minutes. This warming up is key because it makes rolling out the dough smooth and prevents tearing, which nobody wants! While you wait, line your baking sheet with parchment paper. Having everything prepped keeps the flow going.

Step 2: Roll and cut your shapes

Grab a rolling pin and gently roll out one pie crust at a time, aiming for about ¼ to ⅛ inch thickness. This ensures a crisp, tender crust that's not too thick or fragile. I use a small cookie cutter shaped like a holiday tree to cut out my hand pies—around 3 to 4 inches wide is perfect. Save the scraps! Once the initial rounds are cut, roll the leftover dough back out to get as many pies as possible.

Step 3: Fill and seal your pies

Place half your cutouts on the baking sheet—you want the flat sides down to hold the filling. Spoon about 1 to 1 ½ tablespoons of cherry pie filling into the center of each. Brush the edges with egg wash to help the tops stick. Carefully place the other cutouts on top, lining up the edges. Press edges lightly together starting at the base, avoiding squeezing out the filling. Use fork tines to crimp the edges—that extra step not only looks charming but really seals in the goodness. Don’t forget to cut a few small slits in the top crust to vent steam during baking.

Step 4: Add finishing touches and bake

Brush the tops generously with the remaining egg wash and, if you like, sprinkle with coarse sanding sugar for a pretty sparkle and crunch. Pop your tray into a preheated 350°F oven for about 20 to 25 minutes until the pies turn a gorgeous golden brown. That aroma filling your kitchen? Pure magic.

Step 5: Cool and enjoy

Once baked, transfer the hand pies to a wire rack to cool slightly. They’re fantastic when still warm, but equally delicious at room temperature. Just watch—they don’t last long around my house!

Top Tip

Through trial and error, I learned a few things that make this Cherry Hand Pies Recipe foolproof and utterly delicious. It’s those little details that take your pies from good to unforgettable—trust me on this!

Keep the dough cool: Warm dough is sticky and hard to handle. If it starts warming up while you’re working, pop it back in the fridge for a few minutes—it helps keep the crust flaky.
Don’t overfill: Less is more here. Too much filling can make sealing tricky and could cause filling to seep out during baking.
Use an egg wash generously: This not only gives a gorgeous golden color but also acts as a glue to seal edges and hold onto toppings like sanding sugar.
Vent the pies well: Those small slits on top let steam escape, preventing soggy bottoms or exploding pies!

How to Serve Cherry Hand Pies Recipe

Garnishes

I often serve these hand pies with a light dusting of powdered sugar or a drizzle of vanilla glaze if I’m feeling fancy. For a cozy winter touch, a dollop of whipped cream or a scoop of vanilla ice cream makes the perfect companion.

Side Dishes

While these pies shine on their own, I love pairing them with a hot cup of chamomile tea or coffee for breakfast or afternoon snack. If it’s a brunch spread, fresh fruit salad or a creamy yogurt parfait balances the sweetness beautifully.

Creative Ways to Present

For holiday gatherings, I experimented with festive-shaped cutters—stars, hearts, pumpkins—each adds a themed charm to the Cherry Hand Pies Recipe. Arranged on a decorative platter with fresh mint leaves, they become a centerpiece that’s almost too pretty to eat (almost!).

Make Ahead and Storage

Storing Leftovers

I usually let leftover hand pies cool completely, then store them in an airtight container at room temperature for the first day. After that, I move them to the fridge — they stay tasty for up to 3 days, though honestly, they rarely last that long in my house!

Freezing

Freezing baked hand pies is a game-changer for meal prep. I flash freeze them on a tray first, then pop them into freezer bags. They keep beautifully for up to two months. When you’re ready to enjoy, just thaw them in the fridge and either eat at room temp or warm slightly in the oven.

Reheating

Reheating is best done in an oven at 325°F for about 8-10 minutes to bring back crispiness without drying out the filling. Microwaving works if you’re in a hurry but expect a softer crust.

Frequently Asked Questions:

Can I use homemade pie crust for this Cherry Hand Pies Recipe?

Absolutely! Homemade pie crust works beautifully for these hand pies. Just make sure your dough is well chilled and rolled out to the right thickness—about ¼ inch—to keep that perfect flaky texture.

What’s the best way to prevent soggy bottoms on these hand pies?

To prevent soggy bottoms, make sure to roll the dough evenly and use a baking sheet lined with parchment paper. Also, don’t overfill the pies, and remember to cut slits in the top crust for steam to escape during baking—this helps keep the crust crisp.

Can I freeze these hand pies before baking?

Yes! You can freeze unbaked hand pies by placing them on a parchment-lined baking sheet until frozen solid, then transferring them to a freezer-safe container. When you’re ready, bake them straight from frozen; just add a few extra minutes to the baking time.

How long do Cherry Hand Pies keep fresh?

Freshly baked Cherry Hand Pies are best enjoyed the same day, but you can store them at room temperature for one day, then refrigerate in an airtight container for up to 3 days. Reheat in the oven to refresh the crust.

Final Thoughts

This Cherry Hand Pies Recipe has become a staple in my kitchen, not just because they taste incredible but because they bring a little joy and warmth every time I bake them. I hope you enjoy making (and eating!) them as much as I do—these pies are like tiny parcels of happiness you can share anywhere, anytime.