Cherry hand pies are the perfect little pockets of joy that bring together the delightful tartness of fresh cherries encased in a flaky, buttery pastry. Each bite is a burst of flavor – juicy, sweet, and just a hint of almond. As they bake in the oven, watch as they puff up beautifully and turn a lovely golden brown, making your kitchen smell like a scene from a quaint bakery. Whether served warm straight from the oven or allowed to cool and enjoyed later, cherry hand pies are a delightful treat that speaks to both nostalgia and modern baking.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Hand Pies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Hand Pies

My love for cherry hand pies began on a summer afternoon when I visited a local farmer’s market bursting with fresh, ripe cherries. I couldn’t resist grabbing a basket, and as I wandered through the stalls, the idea of making these hand-held delights popped into my mind. They are surprisingly easy to create and oh-so-rewarding to eat. Plus, they are budget-friendly and perfect for any occasion, be it a picnic in the park, a cozy dessert after dinner, or a midday snack during a busy day. I’m so excited to share this cherry hand pie recipe with you!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in under an hour, making them a go-to treat for any occasion.
Irresistible Flavor: The combination of tart cherries with sweet brown sugar and almond extract explodes in your mouth.
Eye-Catching Appeal: These hand pies not only taste great but also look adorable on a plate, perfect for impressing guests.
Flexible Serving: Enjoy them for breakfast, as a delightful snack, or serve them warm with ice cream for dessert.
Diet-Friendly Options: Easily modify the recipe to be gluten-free by using alternative pastry and adjusting the filling.

Ingredients You’ll Need

5 ounces fresh cherries: The star of the show! Make sure they are firm, juicy, and sweet. You can substitute with frozen cherries, just make sure to thaw and drain excess liquid.
2 tablespoons brown sugar: Adds a rich sweetness and depth. You can use white sugar if you’re in a pinch, but brown sugar really brings out the flavor.
1/2 teaspoon almond extract: This is what gives our filling that delightful extra kick! If you’re not a fan of almond, feel free to skip it for a more classic cherry flavor.
1 teaspoon lemon juice: Brightens the filling’s flavor. Fresh lemon juice is ideal, but bottled will do in a pinch.
2 tablespoons cornstarch: This thickens the sweet cherry filling, preventing it from getting runny during baking.
1 sheet of frozen puff pastry (1/2 of a box), defrosted: Provides that flaky, buttery texture we love. If unavailable, you can substitute with a homemade pie crust, but the texture might change.
1 large egg yolk: This acts as an egg wash for a beautifully golden crust.
2 teaspoons heavy cream: Mixing this with the egg yolk creates a richer color and finish on the pastry.
Granulated sugar for sprinkling on top: This gives a sweet crunch that adds visual appeal.

How to Make Cherry Hand Pies

Preheat the Oven: Start by preheating your oven to 400 degrees F. This ensures that your hand pies will bake to golden perfection.
Prepare the Cherry Filling: Pit the fresh cherries until you have almost 1 cup. In a bowl, mix the cherries with 2 tablespoons of brown sugar, 1/2 teaspoon of almond extract, 1 teaspoon of lemon juice, and 2 tablespoons of cornstarch until well combined. Set this aside to allow the flavors to meld.
Roll Out the Puff Pastry: Dust your countertop with flour and unfold the defrosted puff pastry. Lightly roll it out to make it about 1/2 inch larger on all sides. Using a 6-inch round cutter, cut out two circles from the pastry and carefully place them on a baking sheet lined with parchment paper.
Fill the Pastry Circles: Divide the cherry filling evenly between the two dough circles, placing it on one side of each circle about 1/2 inch from the edge – this is important to avoid spilling when you fold.
Seal the Hand Pies: In a small bowl, beat together the egg yolk and 2 teaspoons of heavy cream. Brush this mixture around the edges of the dough circles. Fold the pastry over to seal and crimp the edges together with a fork. Remember to slice 3 slits in the tops of each pie for steam to escape and sprinkle with granulated sugar for that sweet crunch.
Bake the Hand Pies: Pop your baking sheet in the preheated oven and bake for 18-21 minutes or until the pies are beautifully golden and puffed. When they are done, let them cool for about 10 minutes, as they’ll be hot and bursting with delicious cherry lava when you take your first bite.

Storing & Reheating

Store any leftover cherry hand pies at room temperature for up to 2 days or in the refrigerator for up to a week in an airtight container. For longer storage, you can freeze them for up to 3 months. To reheat, just pop them in an oven preheated to 350 degrees F for about 10 minutes, until warmed through. Keep in mind that baking will keep the crust crispy, whereas microwaving may soften it.

Chef’s Helpful Tips

Avoid over-stuffing your hand pies with cherry filling; leaking can happen and make a mess in your oven.
Ensure your pastry is cold when working with it; it helps in achieving that flaky texture once baked.
If your cherries are overly sweet, adjust the brown sugar to taste – you want a good balance.
Prepare the filling the day before for deeper flavor, but make sure to assemble and bake the pies fresh for the best texture.

Cherry hand pies are easy to make and perfect for sharing, or keeping all to yourself if you’re feeling indulgent! I hope this recipe inspires you to get into the kitchen and create these delightful pastries that are as fun to make as they are to eat. Feel free to experiment with different fruits or flavor combinations – the possibilities are endless!

Recipe FAQs

Can I use frozen cherries for this recipe?

Yes, you can definitely use frozen cherries! Just remember to thaw them and drain any excess liquid before mixing with the other filling ingredients to prevent soggy pastries.

How do I prevent the filling from oozing out?

To help prevent the filling from leaking, ensure your pies are well-sealed by crimping the edges and not overfilling them. Slits for steam are also crucial!

Can I make the hand pie dough from scratch?

Absolutely! You can use any pie crust recipe you like or a simple homemade dough. Just ensure it’s cold and properly rolled out for the best results.

How can I make these pies gluten-free?

For gluten-free cherry hand pies, use a gluten-free puff pastry option available at most grocery stores. Check for a brand that holds up well to baking, and follow the same instructions!

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Cherry Hand Pies

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Author: Peter
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Yield: 2 hand pies 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Cherry Hand Pies are a delightful treat featuring a sweet cherry filling wrapped in flaky puff pastry. Perfect for sharing at gatherings or enjoying as a simple dessert, these hand pies are quick to make and bursting with flavor.

Ingredients

Scale

5 ounces fresh cherries
2 tablespoons brown sugar
1/2 teaspoon almond extract
1 teaspoon lemon juice
2 tablespoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top

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Instructions

Preheat the oven to 400 degrees F.
Pit the cherries, yielding almost 1 cup. In a bowl, mix the cherries with brown sugar, almond extract, lemon juice, and cornstarch. Stir and set aside.
On a floured counter, unfold and lightly roll the pastry sheet to be about 1/2" larger on all sides. Cut out 2 circles using a 6" round cutter and position them on a parchment-lined baking sheet. Divide the cherry filling onto one side of each dough round, ensuring it's about 1/2" from the edge.
In a small bowl, beat the egg yolk and heavy cream, then brush this mixture around the edges of the dough circles. Fold the dough over and crimp the edges to seal. Make 3 slits in the top of each pie and sprinkle with sugar.
Bake for 18-21 minutes, until the hand pies are golden and puffy.
Allow them to cool for 10 minutes before serving to avoid hot cherry lava.

Notes

Best served warm for maximum flavor.
Feel free to substitute with other fruits like blueberries or raspberries.
Can be made ahead and stored in the freezer before baking.