Why You’ll Love This Recipe
These Sour Cherry Hand Pies are the perfect balance of tart and sweet, with a flaky, buttery crust encasing a deliciously juicy cherry filling. They’re great for picnics, desserts, or an on-the-go treat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Dough:
- All-purpose flour
- Unsalted butter, chilled and cubed
- Granulated sugar
- Salt
- Ice water
For the Cherry Filling:
- Fresh or frozen sour cherries, pitted
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
For Assembly:
- Egg (for egg wash)
- Coarse sugar (for sprinkling, optional)
Directions
- In a food processor, pulse the flour, sugar, and salt.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Slowly add ice water, pulsing until the dough just comes together.
- Shape into a disk, wrap in plastic, and chill for at least 1 hour.
- In a saucepan, cook cherries, sugar, cornstarch, and lemon juice until thickened. Stir in vanilla extract and let cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough and cut into circles or rectangles.
- Spoon cherry filling onto half of the dough pieces, then cover with remaining dough pieces.
- Seal edges with a fork and cut small slits on top for steam to escape.
- Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Servings and Timing
- Servings: 8 hand pies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Almond Flavor: Add a teaspoon of almond extract to the cherry filling.
- Chocolate Drizzle: Drizzle melted dark chocolate over cooled pies.
- Cheesy Twist: Add a thin slice of brie cheese inside before baking.
Storage/Reheating
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Reheat in the oven at 350°F (175°C) for 5-7 minutes to crisp up the crust.
- Freeze unbaked hand pies and bake directly from frozen, adding 5 extra minutes to the baking time.
FAQs
Can I use store-bought pie dough?
Yes! Store-bought pie crust works well for a quicker option.
Can I use sweet cherries instead of sour cherries?
Yes, but reduce the sugar slightly to balance the sweetness.
How do I prevent the filling from leaking out?
Make sure to seal the edges tightly and cut small vents on top.
Can I fry these hand pies instead of baking them?
Yes! Fry in 350°F (175°C) oil for about 3 minutes per side.
Can I make these ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
What other fillings can I use?
Try blueberry, apple, or peach filling for different variations.
How do I get a flakier crust?
Keep your butter and dough cold before baking.
Can I make mini hand pies?
Yes! Just cut smaller dough pieces and adjust the baking time as needed.
What can I serve with these hand pies?
They pair well with vanilla ice cream or a dusting of powdered sugar.
Can I make this recipe vegan?
Yes! Use a plant-based butter substitute and a non-dairy milk wash instead of egg wash.
Conclusion
Sour Cherry Hand Pies are a delightful handheld dessert that delivers a burst of tart, fruity flavor in every bite. Whether for a picnic, party, or cozy night in, they are sure to be a hit!
Print
Sour Cherry Hand Pies
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 hand pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sour Cherry Hand Pies are flaky, golden pastries filled with a sweet and tart cherry filling. Perfect for summer, these handheld treats are easy to make and great for on-the-go snacking or dessert
Ingredients
For the Pie Dough:
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (226g) unsalted butter, cold and cubed
- 6 tablespoons (90ml) ice water
For the Sour Cherry Filling:
- 2 cups fresh or frozen sour cherries, pitted
- 1/3 cup (65g) granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
Make the Pie Dough:
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing just until the dough comes together.
- Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Make the Cherry Filling:
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, vanilla extract, and lemon juice.
- Cook, stirring frequently, until the mixture thickens (about 5–7 minutes). Remove from heat and let cool.
Assemble the Hand Pies:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to ⅛-inch thickness and cut into 4-inch circles or rectangles.
- Spoon about 1 tablespoon of cherry filling onto half of the cut-outs.
- Place the remaining dough pieces on top and press the edges together with a fork to seal.
- In a small bowl, mix egg and milk for the egg wash, then brush over the pies.
- Sprinkle with coarse sugar and cut small slits on top for ventilation.
Bake the Hand Pies:
- Bake for 20–25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
If using frozen cherries, thaw and drain excess liquid before cooking.
For extra flavor, add a pinch of cinnamon to the filling.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
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