Description
Delightfully festive Cherry Hand Pies made with flaky refrigerated pie crust and sweet cherry pie filling, perfect for holiday gatherings or anytime treat. These hand pies are easy to assemble, baked to golden perfection, and can be enjoyed warm or at room temperature.
Ingredients
Scale
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts per box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Topping
- Coarse sanding sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the hand pies.
- Prepare Pie Crusts: Thaw refrigerated pie crusts according to package instructions, then roll out one crust at a time using a rolling pin to a thickness between 1/8 and 1/4 inch, ensuring no cracks or holes.
- Cut Shapes: Use a 3-4 inch holiday tree cookie cutter to cut out about 7 tree shapes from each rolled crust. Collect all excess dough to combine and roll out again to make remaining pies.
- Arrange on Baking Sheet: Line a large cookie sheet with parchment paper and place cut-out tree shapes on it. Set aside.
- Mix Egg Wash: In a small bowl, whisk together the eggs and water to create an egg wash.
- Fill Hand Pies: Spoon 1 to 1½ tablespoons of cherry pie filling into the center of each tree cut-out on the baking sheet. Brush the edges around the filling with egg wash.
- Top with Pie Crust: Place another tree-shaped crust over the filling and gently press the edges together starting at the trunk. Use tines of a fork to seal the edges completely.
- Vent and Decorate: Cut a few small slits on the top crust for steam to escape, brush the whole top with egg wash, and sprinkle coarse sanding sugar if desired.
- Bake: Bake in the preheated oven for 25 minutes until the hand pies are golden brown.
- Cool and Serve: Transfer baked hand pies to a cooling rack and allow to cool slightly before serving warm or at room temperature.
Notes
- Allow refrigerated pie crust to sit at room temperature for 10-15 minutes before rolling to avoid tearing.
- Homemade pie crust can be used; six crusts are needed for the recipe.
- Experiment with other pie fillings such as blueberry or use homemade fillings for variety.
- Store hand pies covered at room temperature on the first day, then refrigerate in an airtight container for up to 3 days.
- For freezing, flash freeze baked pies on a baking sheet then transfer to freezer bags for up to 2 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
