Menu

Cherry Hand Pies

6 reviews
Total Time
Prep: 45 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Allison Cebulla, Milwaukee, Wisconsin

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 05, 2023

There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin

Now Trending

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Test Kitchen Approved

Cherry Hand Pies

6 reviews
Prep Time 45 min
Cook Time 25 min
Yield 8 servings

Ingredients

  • 6 tablespoons water, divided
  • 2 tablespoons sugar
  • 2 tablespoons cherry brandy
  • 4-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons lemon juice
  • 1 teaspoon quick-cooking tapioca
  • 1/4 teaspoon grated lemon zest
  • Dash salt
  • 2 cups fresh or frozen pitted tart cherries, thawed and halved
  • 1 cup fresh or frozen pitted dark sweet cherries, thawed and halved
  • 1 Dough for double-crust pie
  • 1 large egg, room temperature
  • ICING:
  • 2-2/3 cups confectioners' sugar
  • 3 to 4 tablespoons hot water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • Freeze-dried strawberries, crushed, optional
Text Ingredients

Directions

  1. In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool.
  2. Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2x4-1/2-in. rectangles. Repeat with remaining dough.
  3. Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops.
  4. Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

Nutrition Facts

1 pie: 589 calories, 27g fat (16g saturated fat), 91mg cholesterol, 380mg sodium, 83g carbohydrate (49g sugars, 2g fiber), 6g protein.

Loading Popular in the Community
Loading Reviews