Name: Cherry Hand Pies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts each box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar (optional)

There's something absolutely cozy about these little pockets of sweetness when you bite into them — flaky crust giving way to that luscious cherry filling. This Cherry Hand Pies Recipe is perfect for sharing, for snacking, or for adding a festive touch to any occasion. Trust me, once you make these, they'll become your go-to treat!

The image shows a white plate filled with many small, leaf-shaped pastries. Each pastry has three or four long, thin slits on the top, revealing shiny, bright red filling inside. The pastries have a light golden crust with a slightly rough texture, sprinkled with coarse sugar crystals that give a sparkling effect. The edges are crimped with a fork-like pattern to seal the filling inside. The plate sits on a white marbled surface with a blurred red and black plaid cloth and some red berries in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies Recipe
Top Tip
How to Serve Cherry Hand Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies Recipe

Why You'll Love This Recipe

I still remember the first time I baked these cherry hand pies — the kitchen smelled incredible, and they vanished faster than I expected! What makes this recipe so special is how approachable it is, yet it feels like a little homemade gift every time you share one.

Easy to Make: Uses refrigerated pie crusts, so no fuss with starting from scratch unless you want to.
Perfect Portion Size: These hand pies are individually sized, making them great for gatherings or lunchbox treats.
Delicious Versatility: You can swap out cherry filling for whatever fruit you like, making it a versatile dessert or snack.
Fun to Make: The festive tree-shaped cutter adds charm and makes the process feel like a creative kitchen party.

A woman's hand holds a golden-brown pastry shaped like a Christmas tree with three red slashes showing the filling inside, sprinkled with coarse sugar on top. The pastry rests on a stack of two white plates with more similar pastries on a white plate in the background. To the side, a white ramekin bowl holds bright red cherry sauce. The background features a white marbled surface, and there is some holiday decoration blurred behind. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this cherry hand pies recipe comes down to simple, well-paired ingredients that you likely already have—or can grab easily. The canned cherry pie filling brings that sweet-tart burst without much effort, while the refrigerated pie crust keeps everything flaky and tender.

Flat lay of three smooth, unrolled sheets of pale, golden refrigerated pie crust, a small white bowl filled with glossy, deep red cherry pie filling with visible whole cherries, two large whole brown eggs with clean shells, a small white bowl of clear water, and a small white bowl containing coarse sparkling sanding sugar crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated Pie Crust: Using store-bought pie crust helps you save time but still get that buttery, flaky texture.
Cherry Pie Filling: The star of the show—ready-made filling keeps things consistent and bursting with flavor.
Eggs: Mixed with water to create an egg wash, it makes the crust that golden, glossy finish.
Water: Helps thin out the egg wash for easy brushing without clumping.
Coarse Sanding Sugar (Optional): Adds just a touch of crunch and sparkle on top—great for festive occasions or whenever you want a little extra flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Cherry Hand Pies Recipe is. I often switch up the fruit filling depending on the season, and sometimes I add a pinch of cinnamon or almond extract to the filling for a little extra warmth. Feel free to make it your own!

Variation: One time I swapped cherry for blueberry filling and topped the pies with a sprinkle of lemon zest before baking — it gave the hand pies a bright, fresh twist that was a big hit with friends.
Dietary Twist: For a dairy-free version, use a vegan pie crust and replace the egg wash with a mix of maple syrup and almond milk; it still browns beautifully.
Seasonal Change: Try using apple pie filling with a dash of cinnamon to make these perfect for cozy fall evenings.

Step-by-Step: How I Make Cherry Hand Pies Recipe

Step 1: Prep and Roll Out the Crust

Start by letting your refrigerated pie crust sit out at room temperature for about 10-15 minutes. This softens it just enough, so it won’t crack when you roll it out. Using a rolling pin, gently roll each crust to about ¼” to ⅛” thick—thin enough to crisp up nicely but thick enough to hold the filling.

Step 2: Cut and Fill

Use a 3-4 inch holiday tree cookie cutter to stamp out shapes from the dough. Don’t worry if you have leftover scraps; gather and roll them out again to make even more hand pies. Place the cutouts on a parchment-lined baking sheet. Spoon about 1 to 1 ½ tablespoons of cherry pie filling into the center of each tree. Be mindful not to overfill—it helps prevent messy leaks.

Step 3: Seal and Brush

Brush egg wash around the edges to help seal. Gently place another tree-shaped piece over the filling, pressing the edges lightly starting from the trunk area, so you don’t squish out the filling. Use the tines of a fork to crimp the edges and create a tight seal. Don't forget to cut a few small slits on top to let steam escape.

Step 4: Bake to Golden Perfection

Brush the top crust with the remaining egg wash and, if you like, sprinkle a little coarse sanding sugar to catch the light and add a delicate crunch. Bake in a preheated 350°F oven for 20-25 minutes until the pies are golden brown and deliciously inviting. Then transfer to a rack to cool slightly before digging in.

Top Tip

After making these hand pies several times, I have a few pro tips that make the process smoother and the results even better.

Perfect Crust Warm-Up: Don’t skip resting your pie crust at room temperature—it’s easier to work with and less likely to break when you roll or shape it.
Seal Smart: Use a light touch when pressing edges together to avoid squeezing out the filling, which can make baking messy and the crust soggy.
Vent Properly: Small slits on the top aren’t just decorative—they’re essential to release steam and keep your pies from bursting open in the oven.
Sugar Sparkle: Adding coarse sanding sugar before baking is optional but seriously sets these pies apart with a delightful texture and shine.

How to Serve Cherry Hand Pies Recipe

Garnishes

I usually keep garnishes simple—a dusting of powdered sugar right before serving pairs beautifully with the warm pies. Sometimes I’ll serve them with a dollop of whipped cream or a small scoop of vanilla ice cream to indulge the sweet tooth even more.

Side Dishes

These pies shine as a sweet finish to brunch alongside fresh fruit salad or even as a portable dessert at a picnic. Serving them with a cup of coffee or warm tea makes for an ideal afternoon treat.

Creative Ways to Present

For holiday gatherings, I’ve arranged these pies on a large platter sprinkled with festive sprigs of rosemary or mint to add a pop of green. Because the hand pies are shaped like little trees, they naturally add to a seasonal spread’s charm. You can also pop a skewer through them for easy serving at parties.

Make Ahead and Storage

Storing Leftovers

I find these pies taste best fresh, but if you have leftovers, cover them and keep at room temperature on day one. After that, transfer them to an airtight container in the fridge for up to 3 days. Just bring them back to room temp before enjoying.

Freezing

Freezing works great here! After baking and cooling, freeze the pies on a baking sheet until solid, then pop them into freezer bags individually. When you want a treat, thaw them in the fridge overnight, and they’re almost as good as fresh.

Reheating

To reheat, I gently warm hand pies in a toaster oven or conventional oven at 300°F for about 10 minutes. This crispifies the crust again without drying out the filling. Avoid microwaving if you want to keep that flaky texture!

Frequently Asked Questions:

Can I use homemade pie crust instead of refrigerated?

Absolutely! Homemade pie crust works wonderfully in this Cherry Hand Pies Recipe. Just make sure to roll your dough to about the same thickness as the refrigerated crust for even baking.

Can I substitute cherry pie filling with other fruits?

Yes, you can swap cherry pie filling for any favorite fruit filling like blueberry, apple, or peach. Just be mindful of the filling’s moisture level to avoid soggy crusts.

How long do these hand pies keep fresh?

Cherry hand pies are best eaten the same day for peak freshness and flakiness but will keep well for up to three days in the refrigerator when stored in an airtight container.

What’s the best way to seal the hand pies?

Using egg wash on the edges before pressing them together helps create a beautiful seal. Then crimping with a fork ensures the filling stays inside during baking, preventing leaks.

Final Thoughts

This Cherry Hand Pies Recipe holds a special place in my kitchen — it's quick enough for weeknight baking yet charming enough for special occasions. Baking something from scratch that’s so simple, satisfying, and shareable feels like a small celebration every time. I'm excited for you to try them and make this cozy recipe your own!