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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
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch mix with 1 1/2 tablespoons of cold water
  • 1 teaspoon lemon juice

Instructions

  • Preheat oven to 375 degrees. Let dough sit at room temperature for about 15 minutes to soften.
  • 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.
  • Unroll dough on a lightly floured surface. Using a 3 1/2" biscuit cutter cut 9 rounds from each pie dough (total 18).
  • Spray a baking sheet with cooking spray and place half of the rounds on it.
  • 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.
  • 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.

 

Maris (In Good Taste)

Monday 13th of June 2016

I love mini pies and I love cherries!

Cathy Trochelman

Sunday 12th of June 2016

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

Melanie | Melanie Makes

Saturday 11th of June 2016

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

Julianne @ Beyond Frosting

Thursday 9th of June 2016

Hand pies are perfect for summer time!

Maria

Thursday 9th of June 2016

These are so cute! Would love to make these for the 4th of July :)

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