These Cherry Hand Pies From Scratch are a delightful blend of flaky, buttery crust and sweet-tart cherry filling. Each bite offers a perfect balance of textures, from the crisp exterior to the juicy, jam-like center. With just 40 minutes of prep and 25 minutes of baking, you’ll have a batch of golden, handheld treats that feel both nostalgic and indulgent. The aroma of warm cherries and pastry will fill your kitchen, making it impossible to resist sneaking one fresh from the oven.
These pies are ideal for sharing or savoring solo, offering a burst of fruity flavor in every bite. The simplicity of the recipe ensures even novice bakers can create something truly special. Whether enjoyed as a dessert, snack, or breakfast treat, these hand pies are sure to become a favorite. Their portable size makes them perfect for picnics, lunchboxes, or a cozy afternoon treat with coffee. Once you taste the buttery layers and vibrant cherry filling, you’ll understand why homemade always wins.
Ingredients for Cherry Hand Pies From Scratch
- For the Filling:
- ½ cup (4oz/115g) sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- ½ cup (4floz/115ml) water
- 2 cups (10oz/284g) cherries, pitted and halved (fresh or frozen, thawed)
- For the Pastry:
- 2 x recipe pie crusts (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tablespoon water)
- For the Vanilla Glaze:
- 2 cups (8oz/230g) powdered sugar, sifted
- 2-4 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Make the filling: In a saucepan over medium heat, combine sugar, cornstarch, lemon juice, and water. Simmer for 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in the cherries. Set aside to cool.
- Prepare the crust: Roll out the pie crusts and cut into 5-inch (12.5 cm) circles using a cookie cutter or a bowl as a guide.
- Assemble the pies: Spoon a small amount of cherry filling into the center of each crust circle. Moisten the edges with egg wash, fold over into a half-moon shape, and press to seal with your fingers or a fork. Place on the prepared baking sheets.
- Chill: Refrigerate the assembled pies for 30 minutes to firm up the pastry.
- Bake: Cut a few slits in the top of each pie for venting. Brush with egg wash and bake for 20-25 minutes, or until the crust is golden brown.
- Make the glaze: While the pies bake, mix powdered sugar, 2 tablespoons milk, and vanilla extract in a bowl. Add more milk as needed for a pourable but thick consistency.
- Glaze the pies: Once the pies are out of the oven and still hot, generously drizzle the glaze over them. Allow the glaze to set before serving or storing.
- Store: Keep pies loosely covered at room temperature for up to 2 days. Refresh in a 300°F (150°C) oven for 10 minutes before serving.
Perfect Pairings: Serving Suggestions
These cherry hand pies are delightful on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy treat, serve them warm with a cup of coffee or tea. They also make a charming addition to brunch or dessert platters.
Keep It Fresh: Storage and Reheating Tips
Store your hand pies loosely covered at room temperature for up to 2 days. To refresh them, pop them in a 300°F (150°C) oven for 10 minutes. For longer storage, freeze the unglazed pies in an airtight container for up to 2 months. Reheat directly from frozen, adding the glaze after warming.
Mix It Up: Recipe Variations
Swap the cherries for other fruits like blueberries, peaches, or apples for a seasonal twist. Add a pinch of cinnamon or almond extract to the filling for extra warmth. For a savory version, try a cheese and herb filling instead of fruit. The possibilities are endless!
Time-Saving Hacks for Busy Bakers
Use store-bought pie crusts to cut down on prep time. You can also make the filling a day ahead and refrigerate it until ready to use. If you’re short on time, skip the chilling step—just be extra careful when sealing the pies to prevent leaks.
Essential Tools for Hand Pie Success
A 5-inch (12.5 cm) round cutter ensures uniform pies, but a bowl or lid works in a pinch. A pastry brush is handy for applying the egg wash, and a fork makes sealing the edges a breeze. Don’t forget parchment paper to prevent sticking and make cleanup easier!
Cherry Hand Pies From Scratch
Ingredients
Filling
- ½ cup sugar 4oz/115g
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ cup water 4floz/115ml
- 2 cups cherries pitted and halved, 10oz/284g
Pie Crust
- 2 x recipe pie crusts
Egg Wash
- egg wash
Vanilla Glaze
- 2 cups powdered sugar sifted, 8oz/230g
- 2-4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
- Make the filling: in a saucepan over medium heat, combine sugar, cornstarch, lemon juice, and water and let simmer for 2-3 minutes, until thickened.
- Remove from the heat and stir in the cherries. Set aside to cool.
- While the filling is cooling, roll out the pie crusts and cut into 5-inch (12.5 cm) circles.
- Spoon a small amount of cherry filling into the center of the cut pie crust, moisten the edge with some egg wash and fold over into a half-moon shape. Press down with your fingers or a fork to seal.
- Place assembled pies on the baking sheets and refrigerate for 30 minutes.
- When ready to bake, cut a few slits in the top crust of the pies and brush with the egg wash.
- Bake for about 20-25 minutes, or until the crust is golden brown.
- While the pies are in the oven make the glaze: in a bowl, mix powdered sugar, 2 tablespoons milk and the vanilla until blended. Add more milk, if necessary, to create a nice pourable but thick consistency.
- Once the pies are out of the oven and still hot, generously drizzle the glaze over them and allow to set before storing. If you do this while they are still hot the glaze sets on the pastry and creates a nice ‘shell’. Store pies, loosely covered, at room temperature for up to 2 days. Refresh in a 300°F (150°C) oven for 10 minutes.
