Description
Delight in these festive Cherry Hand Pies featuring flaky, golden pie crust filled with sweet and tangy cherry pie filling. Perfectly portioned and easy to make, these hand pies are a delightful treat for holiday gatherings or everyday snacking.
Ingredients
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts each box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash and Topping
- 2 large eggs
- 2 Tablespoons water
- Coarse sanding sugar (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Thaw the refrigerated pie crusts according to the package directions to ensure they are pliable and ready to roll.
- Prepare Baking Sheet and Egg Wash: Line a large cookie sheet with parchment paper and set aside. In a small bowl, whisk together the eggs and water to create an egg wash, then set it aside for later use.
- Roll Out Pie Crust: Using a rolling pin, roll out one thawed pie crust until it is between 1/8 to 1/4 inch thick, making sure there are no cracks or holes in the dough for even baking and sealing.
- Cut Out Shapes: Use a 3-4 inch holiday tree cookie cutter to cut about 7 tree-shaped pieces from the rolled-out crust. Save the excess dough. Repeat the rolling and cutting process with the remaining pie crusts, saving all excess dough as you go.
- Re-roll Excess Dough: Gather all the leftover dough pieces, combine them, and roll out once more to cut additional tree shapes, ensuring none of the dough goes to waste.
- Fill the Pies: Arrange the tree-shaped crusts on the prepared baking sheet. Spoon 1 to 1 ½ tablespoons of cherry pie filling into the center of each tree-shaped crust. Carefully brush a border of egg wash around the filling to help seal the pies.
- Seal the Hand Pies: Gently place another tree-shaped crust on top of each filled crust. Starting at the trunk, press the edges gently together, avoiding pressing down on the filling. Use the tines of a fork to crimp and seal the edges firmly, then use a sharp knife to cut a few small slits on the top crust to allow steam to escape.
- Final Touches and Bake: Brush the tops of the sealed hand pies with the remaining egg wash and, if desired, sprinkle with coarse sanding sugar for a festive glitter effect. Bake in the preheated oven for 20-25 minutes or until the pies are golden brown and cooked through.
- Cool and Serve: Transfer the baked hand pies to a cooling rack. Serve warm or at room temperature for a delicious treat.
Notes
- Make sure the pie crust is well thawed but still cold for easier rolling and cutting.
- Do not overfill the pies to prevent leakage during baking.
- Use a fork to firmly seal edges to prevent filling from seeping out.
- Slits on top crust are important for steaming and avoiding soggy crusts.
- Pie filling can be swapped with other fruit fillings like apple or blueberry for variation.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently in an oven or toaster oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American