My easy peasy cherry hand pies are an amazing (and quick) dessert that would make any pie-lover happy. This recipe creates a semi-homemade treat in a flash with canned cherry pie filling and pre-made pie crusts. These pop-tart-shaped hand pies are the perfect handheld size for adults. However, they can be cut in half to be more kid-size. The almond glaze really kicks them up a notch!
These hand pies will be served at my daughter Maddie’s “May the 4th be with you” Star Wars themed golden birthday. They will be labeled “HAN PIES” as a nod to Han Solo. I will also be creating a blueberry + lemon glaze version and apple version as well because you can never have too much pie!
Easy Peasy Cherry Hand PiesCourse: DessertDifficulty: Easy
- For Pies
1 box refrigerated Pillsbury Pie Crusts (my mom insists you have to use Pillsbury)
HALF of a 21 oz can cherry pie filling. I used Duncan Hines Wilderness Original Country Cherry (if you double the recipe, you can use the whole can!)
A few tablespoons of water
2 teaspoons of milk
- For Glaze
Approx. 1/2 cup confectioner’s (aka powdered) sugar
1-2 tablespoons of milk
1/4-1/2 teaspoons of almond extract
- Preheat oven to 400 degrees F
- Prep 1-2 cookie sheets with parchment paper
- Allow refrigerated pie crusts to come to room temp (about 10 minutes) and roll out on counter on parchment paper with your hands.
- Cut each pie crust in half through the middle horizontally.
Cut crusts into thirds vertically making 6 rectangles. Rectangles may be lopsided due to being on the edge of the round-shaped dough. If so, use the excess dough from sides to fill in the gaps by dabbing a little water on the edges you wish to join. You should have a total of 12 similar-sized rectangles when you are done.
- Fill the first 6 pie dough rectangles with cherry pie filling. I used about 4 cherries + some “cherry goo” in each one, centering the filling in the middle and leaving about 1/2 around all of the edges.
- Add the remaining 6 pie dough rectangles to the top of each pie-topped rectangle forming the top of the hand pies. Use a little dab of water around the edges and press with form to “lock” them.
- Cut 3 slits in the top crust of the pie.
- Beat the egg with the 2 teaspoons of milk to create an egg wash. Brush egg wash over the top crust of each hand pie.
- Bake at 400 degrees F for 15-20 minutes, checking for doneness around 15 minutes by carefully lifting a hand pie to see the color of the bottom crust. We are looking for a golden brown on top and bottom. Mine took about 17-18 minutes.
- When hand pies are golden brown, remove from oven and allow them to cool.
- While hand pies cool, make the glaze. Whisk together 1/2 cup of powdered sugar and 2 tablespoons of milk. Consistency should be a pourable glaze. Add more sugar if too watery, add more milk (a teaspoon at a time after the initial 2 tablespoons) if too thick. Once desired consistency is reached, add almond extract (start with 1/4 teaspoon and taste, if needs more add only 1/4 tsp addition as to not overpower the glaze.
- Drizzle glaze over cooled hand pies and allow glaze to firm up slightly.
- EAT PIE!
Pies can be stored at room temperature for 2-3 days but they will disappear before that!
- You can make these hand pies into 12 mini hand pies by cutting each of the 6 larger rectangles in half and filling with half the amount of filling. Bake at same temp and check at 15 minutes as they might bake faster.
- You can also DOUBLE this recipe so you can use the entire can of cherries, but that would mean 2 packs of pie crust, etc. so I just make 1 batch at a time and store the half-can of cherries for a week in the fridge before making a new batch.
I can happily report that even my non-pie eating daughter finished her hand pie! Our neighbors and my dad were among the other taste-testers and they all approve of these! I cannot wait to make these for our Star Wars party!
I first discovered hand pies at Corner Bakery. They make a delicious blueberry hand pie and I appreciate the idea of “pie on the go”. Hopefully my blueberry hand pies can live up to theirs!