Cherry Hand Pies

Think mini cherry pies without the fuss of the little ramekins – I mean who wants to wash more dishes anyways?

Cherry Hand Pies - so simple to make and the perfect summer treat!

Remember me? It’s been a while. I promise I’ve been here and haven’t left.


I think I counted that we have been busy the last 12 of 14 weekends. Ya I know eww! Most of them were so worth it – John’s little sister got married, I helped with 3 showers, and went to a few birthday parties (including throwing John Grayson’s 2nd).

With only 3 weekends planned out for the rest of the summer I can finally breathe again. And maybe even take the time to share some of the recipes I’ve had for a while now.

Fresh cherries make these hand pies a family favorite

I’ve had ones for Honey Mustard Brussels Sprouts, Tomato Onion Bacon Pie and Broccoli Salad. But recently I got this itch to finally make a sweet pie because the only one I have in my arsenal is an Apple Pie. I thought about waiting to share these cute little treats for 4th of July because nothing is more classic than a Cherry Pie but I just couldn’t.

I don’t know what’s better the fact that there are only 5 ingredients (water doesn’t count obviously) or that they are just so darn petite which means you can have like 3 right?! Now all you need is a scoop of ice cream!

Cherry Hand Pies

Cherry Hand Pies
 
Ingredients
  • 2 prepared pie crusts
Cherry Pie Filling
  • 3 cups pitted and halved sweet cherries
  • ½ cup sugar
  • 1½ tablespoons cornstarch (mix with 1½ tablespoons of cold water)
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 375 degrees. Let dough sit at room temperature for about 15 minutes to soften.
  2. Combine cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
  3. Unroll dough on a lightly floured surface. Using a 3½" biscuit cutter cut 9 rounds from each pie dough (total 18).
  4. Spray a baking sheet with cooking spray and place half of the rounds on it.
  5. Spoon a heaping tablespoon of the cherry pie filling onto half of the pie rounds. Top with remaining rounds. Using a fork press the edges of each pie together to seal.
  6. Bake 25 minutes or until golden brown.
Notes
You will have enough filling for a few more hand pies if you roll out the dough scraps to make more rounds.

 

About the author

Lauren Hall

Print Friendly, PDF & Email

Comments

  1. 3 showers?! Oh my goodness, no. 😉 It’s time for a break! Good thing you have these mini pies. They’re so cute and I bet delicious!

  2. Hand pies are such a fun dessert! No fork or paste necessary! Perfect for a variety of occasions! Sounds like you’ve been crazy-busy! I hope you get to rest soon!

  3. These look fantastic, perfect to take along on a cookout or picnic!

  4. Love that you don’t use cherry pie filling in a can! I could eat one or three right now!

  5. You make them look so easy! I have such a hard time with pie dough, lol. Maybe you make them and I’ll taste test them?! Seriously, they look delicious!

  6. I’m a sucker for cherry pie in any form, and I love how simple these are to put together!

  7. These are so cute! Would love to make these for the 4th of July 🙂

  8. Hand pies are perfect for summer time!

  9. What a perfect sweet treat recipe to start off the summer!

  10. These pies are absolutely gorgeous, and I love that you used fresh cherries!

  11. I love mini pies and I love cherries!