Description
These Cherry Hand Pies are delightful little treats made with flaky pie crust and sweet cherry pie filling, perfect for holiday celebrations or any time you crave a handheld dessert. Featuring a festive tree shape, they bake to a golden brown and offer a perfect balance of flaky crust and juicy filling.
Ingredients
Scale
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts each box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Toppings
- Coarse sanding sugar (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 350 degrees F. Thaw the refrigerated pie crusts as per package instructions to ensure they are pliable for rolling.
- Prepare baking sheet: Line a large cookie sheet with parchment paper and set aside for easy removal and cleanup.
- Make egg wash: In a small bowl, whisk together 2 large eggs and 2 tablespoons water to create an egg wash. Set aside.
- Roll out crust: Using a rolling pin, roll out one thawed pie crust to between 1/4 inch and 1/8 inch thickness, ensuring no cracks or holes.
- Cut shapes: Use a 3-4 inch holiday tree cookie cutter to cut out approximately 7 tree shapes from the crust. Save the excess dough.
- Repeat rolling and cutting: Repeat rolling and cutting with all remaining pie crusts, saving all excess dough.
- Re-roll excess dough: Combine all excess dough and roll out to the same thickness to cut out the remaining hand pie shapes.
- Fill hand pies: Place half of the tree shapes on the parchment-lined baking sheet and spoon 1 to 1 ½ tablespoons of cherry pie filling into the center of each tree. Brush the edges around the filling with egg wash.
- Seal hand pies: Gently place a second tree shape on top of the filling. Starting at the trunk, press the edges together without pressing down on the filling. Use the tines of a fork to crimp the edges securely around the outline of the tree.
- Vent and finish: Use a sharp knife to make a few slits on the top crust for steam to escape. Brush the tops with egg wash and sprinkle with coarse sanding sugar if desired.
- Bake: Bake the hand pies for 25 minutes or until golden brown and flaky.
- Cool and serve: Transfer pies to a cooling rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- Let refrigerated pie crust sit at room temperature for 10-15 minutes before rolling to prevent tearing and make it easier to work with. Homemade pie crust can be used as a great alternative; six crusts total will be needed.
- Feel free to use any type of pie filling like blueberry or apple, or try homemade pie fillings for a custom flavor.
- For storage, consume the hand pies the same day for optimal freshness. They can be stored covered at room temperature on the first day, then kept in an airtight container in the refrigerator for up to 3 days.
- To freeze, place baked pies on a baking sheet in a single layer in the freezer until frozen, then transfer to freezer bags. They keep well for up to 2 months. Thaw in the refrigerator before serving at room temperature.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
