Cherry Hand Pies: Flaky Homemade Mini Fruit Pies

The recipe is easy enough to make with children. They’ll enjoy cutting shapes, filling the dough, and brushing the egg wash. If you want fall variations, swap fillings—pumpkin butter or apple butter work beautifully. For another cherry dessert idea, try cherry-filled cupcakes or a Black Forest-style treat.

Key Ingredients

• Ready-made pie crust: Three boxes (each with two crusts) are used in this version. Reduce the number of boxes if you want fewer pies.
• Can of cherry pie filling: Use your favorite brand or substitute another fruit filling for variety.
• Eggs: For the egg wash—gives the crust a shiny, golden color.
• Water: To thin the egg wash slightly.
• Coarse sanding sugar: Optional, for sparkle. Red or green colored sugar or sprinkles work well for a festive look.

How to Make Cherry Hand Pies

1. Preheat the oven to 350°F. Thaw the store-bought pie crusts according to package instructions.
2. Line baking sheets with parchment paper and set aside.
3. Whisk the eggs and water in a small bowl to make the egg wash; set aside.
4. Roll out one thawed pie crust with a rolling pin so it is smooth and about 1/8–1/4 inch thick. Use a bit of water to repair any small cracks.
5. Cut out 7 tree shapes (or your chosen shape) using a cookie cutter. Reserve the scraps.
6. Arrange the cutouts on the prepared baking sheet. Spoon 1 to 1 1/2 tablespoons of cherry filling into the center of each piece. Brush the edges around the filling with egg wash.
7. Roll a second crust and cut matching shapes. Place each top piece over the filling and gently press the edges together beginning at the trunk. Avoid pressing into the filling itself.
8. Seal the seams with the tines of a fork, trim or patch any thin spots with reserved dough, and cut a few small slits in the top for venting. Brush the tops with egg wash and sprinkle with sanding sugar if desired.
9. Continue the process with remaining crusts and scraps: combine scraps, roll to the same thickness, and cut until all dough has been used.
10. Bake 20–25 minutes, or until pies are golden brown.
11. Transfer to a cooling rack. Serve warm or at room temperature.

Tips and Variations

• Let the store-bought crusts sit at room temperature about 10 minutes before rolling to reduce tearing and cracking.
• Cherry filling gives a festive red color that peeks through the vents, but blueberry, apple, or lemon curd make great alternatives.
• This recipe uses whole eggs for the wash; the whites add shine while the yolk enhances color.
• Serve warm with vanilla ice cream or a dusting of powdered sugar for an extra-special presentation.
• If you prefer not to use sanding sugar, colorful sprinkles or colored sugar are a fun swap for holiday serving.

Storage and Reheating

Refrigerator: Store cooled hand pies in an airtight container in the fridge for up to four days. They’re best the day they’re baked but remain tasty when chilled.

Freezer: Freeze on a baking sheet until firm, then transfer to airtight containers or freezer bags for up to two months. Thaw in the refrigerator before serving.

Reheating: Warm individual pies in the microwave for a few seconds or reheat several in a 325°F oven until warmed through. Be cautious—the filling can become very hot.

More Festive Treats For The Holidays:

• Peppermint Cupcakes
• Cranberry Fluff
• Gingerbread Cake
• Peppermint Ice Cream
• Soft Sugar Cookies
• Chocolate Lasagna

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