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 per box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar

There's something undeniably charming about these little pockets of sweetness, and the flaky crust paired with luscious cherry filling just hits the spot every time. This Cherry Hand Pies Recipe delivers that perfect handheld treat that's as fun to make as it is to eat—trust me, you'll enjoy every flaky, fruity bite!

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 remember making cherry hand pies for the first time during a cozy holiday weekend, and what really stuck with me was how simple yet festive they felt—like little gifts wrapped in pastry. This recipe is straightforward, but the results taste like you spent hours in the kitchen. Plus, they’re perfect for sharing or just enjoying solo with a cup of tea.

Effortless Prep: Using refrigerated pie crust simplifies the process without sacrificing that flaky homemade feel.
Customizable Filling: While cherry is classic, you can swap in any pie filling you love for endless flavor possibilities.
Perfect Portable Treat: These hand pies are tidy, handheld desserts ideal for parties, picnics, or lunchboxes.
Golden & Gorgeous: Brushing with egg wash and sprinkling sanding sugar gives a shiny, dainty sparkle—so pretty and appetizing!

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

Each ingredient here plays a key role in balancing convenience, flavor, and that irresistible texture. The pie crust brings buttery flakiness without fuss, while the cherry filling provides that sweet-tart punch you crave. The egg wash and sugar not only add shine but also lovely crunch and color.

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: Ready-made crust is a huge time saver that still bakes up wonderfully flaky and flavorful.
Cherry Pie Filling: Choose a good-quality filling or make your own for a fresh, juicy fruit surprise inside.
Eggs: Used for the egg wash, eggs create that beautiful golden-brown glaze and help the crust layers stick together.
Water: Mixed with eggs to thin the wash, making it easier to brush evenly.
Coarse Sanding Sugar (optional): Sprinkled on top to add sparkle and a delightfully crisp texture once baked.

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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 playing around with the fillings—blueberry or even a spiced apple filling work beautifully if you want a twist. Don’t hesitate to experiment with shapes or sprinkle some cinnamon sugar on top instead of plain sanding sugar for a cozy touch.

Variation: One time, I swapped the cherry filling with peach preserves and added a pinch of nutmeg to the crust—it turned out so flavorful and perfect for summer gatherings.

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

Step 1: Get Your Dough Ready

First, I let the refrigerated pie crust sit out at room temperature for about 10-15 minutes—this little patience pays off because the dough becomes way easier to roll and less prone to cracking. Grab a rolling pin and gently roll the crust to about ¼ to ⅛ inch thickness, making sure it’s even and smooth.

Step 2: Cut Your Pie Shapes

Using a festive 3-4 inch holiday tree cookie cutter (or any shape you love), cut out about 7 shapes per crust. Don’t throw away the scraps! I gather all the leftover dough and roll it out again to get every last hand pie out of your crusts—the goal is to waste as little as possible.

Step 3: Fill and Seal with Care

Arrange half of the cut shapes on a parchment-lined baking sheet. Spoon 1 to 1 ½ tablespoons of cherry pie filling into the center of each one. Now brush around the filling's edge with the egg wash to help seal them. Place another piece of dough on top and gently press the edges starting at the trunk, avoiding squashing the filling inside. Then, press the seams firmly with a fork for an airtight seal and a pretty crimped finish.

Step 4: Vent, Glaze & Sprinkle

Don’t skip these tiny slits in the top crust—they let steam escape so the crust stays crisp. Brush the tops generously with the remaining egg wash, then sprinkle coarse sanding sugar for that sparkling, textured surface that will make your pies irresistible.

Step 5: Bake to Golden Perfection

Bake at 350°F for 20-25 minutes, keeping an eye for a gorgeous golden color. Once out, transfer to a cooling rack so they don’t get soggy from steam underneath. You can dig in warm or wait until they reach room temp—the filling tastes incredible either way.

Top Tip

Over the years, I’ve learned a few things that make these cherry hand pies turn out perfectly every single time—little secrets that save you from soggy crusts or frustrating sticky dough situations.

Keep It Cool But Pliable: Don’t rush the dough warming process—letting it rest on the counter close to room temp prevents tears but keeps it firm enough to handle easily.
Light-Handed Filling: Avoid overfilling—too much pie filling causes juicy leaks and messy baking sheets. I stick to about 1 to 1 ½ tablespoons per pie, ensuring neat results.
Seal Like a Pro: Egg wash is your best friend for sealing edges; a quick, even brush keeps the top and bottom crusts stuck tight while helping create that glossy finish.
Patience on Cooling: Let the pies cool on a rack to avoid steam buildup underneath, which can soften the bottom crust—this little step makes a crisp difference.

How to Serve Cherry Hand Pies Recipe

Garnishes

I tend to keep it simple with a dusting of powdered sugar or a drizzle of vanilla glaze if it’s for a special occasion. Sometimes a scoop of vanilla ice cream on the side elevates these pies from snack to dessert heaven.

Side Dishes

They pair wonderfully with fresh whipped cream, a cup of hot coffee or tea, or even alongside a scoop of tangy lemon sorbet for contrast. When I’ve made them for brunch, light scrambled eggs and fresh fruit make a nice balance.

Creative Ways to Present

For holiday tables, I arrange these hand pies in a circle on a platter with fresh mint sprigs and edible flowers for color. Another fun idea I tried recently was threading a few on skewers for a “pie pops” style snack that's festive and easy for guests to grab.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I keep leftover cherry hand pies covered at room temperature for a day. Beyond that, they store best in an airtight container in the fridge, where they'll last a good 2-3 days while staying tasty.

Freezing

Freezing works great too! I freeze baked pies on a tray first, then pop them into freezer bags. When I want to enjoy them later, thawing overnight in the fridge helps keep the texture just right.

Reheating

I reheat mine in a 325°F oven for about 10 minutes to warm through and refresh that flaky crust. Microwaving works if you’re in a pinch but can make the crust a little soft, so oven reheating is definitely my go-to.

Frequently Asked Questions:

Can I use homemade pie crust instead of refrigerated?

Absolutely! Homemade pie crust will give you an even richer flavor and flaky crust. Just make sure to chill your dough well before rolling it out to make cutting and handling easier.

What’s the best way to avoid soggy bottoms?

The key is to bake the pies on a parchment-lined baking sheet and avoid overfilling to prevent juices from leaking. Also, letting them cool on a rack allows steam to escape so the crust stays crisp.

Can I prepare these hand pies in advance?

Definitely! You can assemble the pies and freeze them uncooked. When ready to bake, just pop them straight from the freezer into the oven, adding a few extra minutes to the baking time.

Are these pies suitable for kids’ lunchboxes?

Yes! Their portable size and minimal mess make cherry hand pies a fantastic treat for kids’ lunchboxes or picnics. Just pack them in a container to keep them fresh until snack time.

Final Thoughts

This Cherry Hand Pies Recipe has a special place in my heart because it brings together simple ingredients to create something joyful and shareable. Whether it's for a holiday gathering or a weekday treat, these pies reliably bring smiles and that cozy feeling of homemade sweetness. Give them a try—you might just find yourself baking them again and again, as I have!