Cherry Hand Pies

cherry_hand_pie_Recipe

 

Cherry Hand Pies

Crisp pastry and sweet cherries make up these delicious homemade cherry hand pies.  Easier than making the whole pie and definitely more fun to eat, these hand pies are an ode to an American summer!

Take advantage of the hot sale on fresh cherries at Safeway to make a sweet treat the whole family will enjoy.  Serve with a dollop of whip cream, or vanilla ice cream, for a delicious dessert or breakfast.  Pie is always acceptable for breakfast at my house. 

We definitely use a shortcut of puff pastry here.  If you want to make your own homemade pie crust – feel free, but puff pastry works perfectly in this recipe and cuts the prep time in half. 

Ingredients

  • 1 pound fresh cherries, pitted
  • 1/3 cup granulated sugar
  • 1 tablespoon corn starch
  • zest and juice of a lemon
  • 1 large egg + 1 teaspoon water
  • puff pastry, thawed
  • turbinado sugar (optional)

How to Make Cherry Hand Pies

Line a baking sheet with parchment paper and spray the paper with non-stick cooking spray.  Set aside. 

Make the cherry filling by combining cherries, corn starch, lemon zest, lemon juice, and sugar in a large bowl and stir.

Unroll the puff pastry and cut it into 6-8 even rectangles, depending on which brand of puff pastry you are using (see note below). 

Fill the hand pies by spooning about two tablespoons of cherry pie filling using a slotted spoon onto each rectangle on the baking sheet.  Leave the juice in the bowl and try not to get excess juice in the hand pies. Top with matching puff pastry. 

Using a fork, crimp the edges of the hand pies to seal. 

ingredients_cherry_hand_pies

Cut 2 diagonal lines into the tops of the hand pies so that the pastry doesn’t puff up too much.  

Whisk together the egg and water to make an egg wash.  Brush the egg wash over the top of the puff pastry.  Sprinkle with turbinado sugar, if using. 

Preheat oven to 450° F

Freeze the pies for 15 – 20 minutes while you are waiting for the oven to heat.  This will ensure that the filling doesn’t come out the sides of the pies. 

Bake the pies for 13 to 15 mibutes, rotating the pan once half way through to ensure even cooking of the pies.  The pies are done once they turn a golden brown color and puff up slightly. 

Note – I used one roll of the Wewalka Puff Pastry and it made 5 hand pies.  If you use Pepperidge Farm Puff Pastry, you will use both rolls of pastry and it will make 12 hand pies.  

cherry_hand_pies

Cherry Hand Pies

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Course: Dessert
Cuisine: American
Keyword: Cherry Hand Pies
Prep Time: 30 minutes
Cook Time: 15 minutes
Freeze Time: 15 minutes
Total Time: 1 hour
Servings: 5 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 pound fresh cherries pitted
  • 1/3 cup granulated sugar
  • 1 tablespoon corn starch
  • zest and juice of lemon
  • 1 large egg + 1 teaspoon water
  • puff pastry thawed
  • turbinado sugar optional

Instructions

  • Line a baking sheet with parchment paper and spray the paper with non-stick cooking spray.  Set aside.
  • Make the cherry filling by combining cherries, corn starch, lemon zest, lemon juice and sugar in a large bowl and stir.
  • Unroll the puff pastry and cut it into 6-8 even rectangles, depending on which brand of puff pastry you are using (see note below).
  • Fill the hand pies by spooning about two tablespoons of cherry pie filling using a slotted spoon onto each rectangle on the baking sheet.  Leave the juice in the bowl and try not to get excess juice in the hand pies. Top with with matching puff pastry.
  • Using a fork, crimp the edges of the hand pies to seal.
  • Cut 2 diagonal lines into the tops of the hand pies so that the pastry doesn't puff up too much.
  • Whisk together the egg and water to make an egg wash.  Brush the egg wash over the top of the puff pastry.  Sprinkle with turbinado sugar, if using.
  • Preheat oven to 450° F
  • Freeze the pies for 15 - 20 minutes while you are waiting for the oven to heat.  This will ensure that the filling doesn't come out the sides of the pies.
  • Bake the pies for 13 to 15 minutes, rotating the pan once half way through to ensure even cooking of the pies.  The pies are done once they turn a golden brown color and puff up slightly.

Notes

Note - I used one roll of the Wewalka Puff Pastry and it made 5 hand pies.  If you use Pepperidge Farm Puff Pastry, you will use both rolls of pastry and it will make 12 hand pies.  

 

Check out other recipes using fresh cherries here:

 

Grilled Cherry, Goat Cheese & Arugula Flatbread With Honey Balsamic Glaze

Goat Cheese Honey Cherry Bruschetta and Lemon Ricotta Cherry Bruschetta

Cherry Cheesecake Popsicles

Cherry Coconut Lime Hydrator

And for a canned cherry recipe, be sure to check out these Cherry Pie Bars With Almond Glaze.

 

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