Description
These delightful Cherry Hand Pies are perfect for a sweet treat or dessert. Made with flaky pie crusts filled with a luscious cherry filling, then baked to golden perfection and topped with a smooth almond glaze, they are easy to prepare and sure to impress any crowd.
Ingredients
Scale
Pie Crust
- 2 pie crusts (store-bought or homemade)
- 2 tablespoons butter
Filling
- 2 cups fresh cherries, pitted and sliced
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
Egg Wash
- 1 egg
- 1 tablespoon milk
Glaze
- 2 cups sifted confectioners’ sugar
- 2–3 tablespoons milk
- ½ teaspoon almond extract
Instructions
- Prepare the cherry filling: In a saucepan, melt butter over medium heat. Add cherries, sugar, cornstarch, and salt. Cook, stirring, until the mixture thickens and bubbles, typically about 5-7 minutes. Remove from heat and allow the filling to cool completely, about 30 minutes.
- Preheat the oven and prepare baking sheets: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the pie crust circles: Roll out the pie dough on a lightly floured surface. Using a 3½-inch round cutter, cut out dough circles. Gather scraps and re-roll as needed to cut out additional circles.
- Fill the hand pies: Place half of the dough circles on the prepared baking sheets. Spoon approximately 2 tablespoons of the cooled cherry filling onto the center of each dough circle.
- Seal the hand pies: Cover the filled dough circles with the remaining dough circles. Use a fork to crimp the edges tightly, ensuring the pies are well sealed to prevent the filling from leaking during baking.
- Apply the egg wash: In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the top of each hand pie to help them develop a beautiful golden-brown color.
- Bake the hand pies: Bake in the preheated oven for 30 minutes or until the pies are golden and the filling is bubbling. Once baked, remove from oven and allow to cool on the baking sheets for 25 to 30 minutes.
- Prepare and apply the glaze: Mix the confectioners’ sugar, milk, and almond extract in a bowl until smooth. Drizzle the glaze over the cooled hand pies for a sweet finishing touch before serving.
Notes
- Make sure the cherry filling is completely cool before filling the dough to prevent sogginess.
- You can use frozen cherries thawed and drained if fresh cherries are unavailable.
- Seal edges tightly with a fork to prevent filling leakage.
- Adjust milk quantity in glaze for desired thickness.
- Store leftover hand pies in an airtight container at room temperature up to 2 days or refrigerated for up to 4 days.
