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
Units
Scale
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.