Description
Delight in these charming Cherry Hand Pies, featuring flaky refrigerated pie crusts filled with sweet cherry pie filling. Perfectly golden and festive with a crisp sugar topping, these hand pies make a delicious holiday treat or anytime dessert.
Ingredients
Scale
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts per box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Optional Topping
- Coarse sanding sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper to prepare for baking.
- Prepare Pie Crust: Thaw the refrigerated pie crusts according to the package directions, then roll out one thawed crust to about 1/8 to 1/4 inch thickness ensuring it has no cracks or holes.
- Cut Shapes: Use a 3-4 inch holiday tree cookie cutter to cut out about 7 tree shapes from the rolled crust. Save any excess crust to roll out again later.
- Repeat Cutting: Repeat rolling and cutting with all remaining pie crusts, combining excess pieces and rolling them out to complete the number of hand pies.
- Fill Pies: Place the cut-out trees on the parchment-lined baking sheet. Spoon 1 to 1 1/2 tablespoons of cherry pie filling into the center of each tree, then brush the edges around the filling with the prepared egg wash.
- Seal Pies: Gently place another tree crust over the filling, pressing edges together starting at the trunk carefully to avoid squeezing out filling. Seal the edges using the tines of a fork around the outline.
- Vent and Glaze: Use a sharp knife to make a few small slits in the top crust for steam to escape. Brush the tops with remaining egg wash and sprinkle with coarse sanding sugar if desired.
- Bake: Bake the hand pies in the preheated oven for 25 minutes or until golden brown and cooked through.
- Cool and Serve: Transfer the baked pies to a cooling rack and serve warm or at room temperature.
Notes
- Let refrigerated pie crust sit at room temperature for 10-15 minutes before rolling to make it more workable and less prone to tearing.
- You can substitute homemade pie crust if preferred; six crusts total are needed.
- Use any flavor pie filling you like, such as blueberry or homemade fillings for variety.
- Store hand pies covered at room temperature on the first day, then in an airtight container in the refrigerator for up to 3 days.
- To freeze, freeze pies individually on a baking sheet until solid, then store in freezer bags for up to 2 months. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
