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Easy Flaky Cherry Hand Pies

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These easy flaky cherry hand pies combine a buttery, flaky crust with a sweet and tart cherry filling, perfect for a portable homemade treat that’s quick and simple to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • ¼ cup (60ml) ice-cold water
  • 1 tsp apple cider vinegar
  • 2 cups (300g) fresh or frozen tart cherries, pitted
  • ½ cup (100g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp almond extract (optional)
  • 1 large egg, beaten
  • Coarse sugar for sprinkling

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. (5-7 minutes)
  2. Add Liquids: In a small bowl, mix the ice-cold water with apple cider vinegar. Slowly drizzle into the flour mixture, stirring gently with a fork until the dough just starts to come together. Avoid overworking it. If dry, add a teaspoon more water cautiously. (3 minutes)
  3. Chill the Dough: Turn the dough onto a lightly floured surface, knead gently to form a ball, flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. (1 hour)
  4. Prepare the Cherry Filling: In a medium saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat, stir in almond extract, and let cool completely. (10 minutes plus cooling)
  5. Roll Out the Dough: On a lightly floured surface, roll chilled dough to about ⅛ inch (3mm) thickness. Cut out 4-inch (10 cm) diameter circles using a biscuit cutter or sharp knife. Gather scraps, reroll, and cut more circles. (10 minutes)
  6. Assemble the Hand Pies: Place a heaping tablespoon of cherry filling in the center of each dough circle, leaving a ½ inch (1.3 cm) border. Brush edges with water, fold dough over to form a half-moon, and press edges firmly with a fork to seal. (15 minutes)
  7. Prepare for Baking: Transfer pies to a parchment-lined baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar. Cut a small vent on top of each pie to let steam escape. (5 minutes)
  8. Bake: Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and puffed. Rotate baking sheet halfway through baking. (20-25 minutes)
  9. Cool and Serve: Let pies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely or enjoy warm. (10 minutes)

Notes

Keep butter cold to ensure a flaky crust. Chill dough for at least 1 hour before rolling. Avoid overfilling pies to prevent leaks. Cut vents on top to allow steam to escape. Egg wash is essential for a golden crust. For gluten-free, use gluten-free flour blend and chill dough longer. For dairy-free, substitute butter and egg wash accordingly.

Nutrition

Keywords: cherry hand pies, flaky crust, homemade dessert, portable pies, easy cherry pies, hand pies recipe, cherry filling, quick dessert

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