Cherry Hand Pies
Delightful Cherry Hand Pies filled with sweet cherry filling and a flaky crust, perfect for any occasion!
Servings: 6 pieces
Calories: 210kcal
Ingredients
Cherry Filling
- 2 cups fresh or frozen cherries, pitted and chopped About 300g
- 1/2 cup granulated sugar 100g
- 1 tablespoon cornstarch 8g
- 1 tablespoon lemon juice 15ml
- 1/2 teaspoon vanilla extract 2.5ml
Pie Crusts
- 1 package refrigerated pie crusts or homemade pie dough About 425g
For the Topping
- 1 egg beaten for egg wash
- 1 tablespoon coarse sugar for sprinkling on top
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the chopped cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently until it thickens (about 5 to 7 minutes). Once thickened, remove from heat and let cool to room temperature.
- Roll out your pie crusts on a lightly floured surface and cut out 4 to 6 circles from the dough.
Assembly
- Place 1 to 2 tablespoons of the cooled cherry filling onto one half of each circle, being careful not to overfill.
- Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.
- Brush the tops with the beaten egg and sprinkle with coarse sugar.
Baking
- Place the hand pies on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
For a classic touch, serve with vanilla ice cream or whipped cream. You can freeze unbaked hand pies and bake from frozen, adding a few extra minutes to the baking time. Try adding a pinch of cinnamon or nutmeg to the filling for more flavor.