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Close-up shot of delicious, freshly baked Cherry Hand Pies, perfect for a summer treat.

Irresistible Cherry Hand Pies

These Cherry Hand Pies are a delightful handheld dessert, perfect for summer gatherings and picnics. Flaky puff pastry encases a sweet and tangy cherry filling, creating an irresistible treat that's easy to make and a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh or frozen thawed
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract optional
  • Pinch of salt
  • 1 large egg, beaten for egg wash
  • 2 tablespoons granulated sugar, for sprinkling
  • All-purpose flour, for dusting

Equipment

  • Large saucepan
  • Small bowl
  • Rolling Pin
  • Pizza cutter or knife
  • Baking sheets
  • Parchment paper
  • Cookie cutters (various shapes) or a sharp knife
  • Fork
  • Whisk
  • Wire rack

Method
 

  1. In a large saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices, about 5-7 minutes. The filling should resemble a thick jam.
  3. Remove from heat and let the filling cool completely. Refrigerate to speed up cooling.
  4. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  5. Lightly flour your work surface. Gently unfold one sheet of puff pastry. If it's sticky, dust with a little more flour. Roll it out slightly to even it out.
  6. Use cookie cutters or a sharp knife to cut out desired shapes from the puff pastry.
  7. Place half of the cut-out shapes on the prepared baking sheets.
  8. Spoon about 1-2 tablespoons of the cooled cherry filling onto the center of each pastry shape, leaving a small border around the edge. Be careful not to overfill.
  9. Gently place the remaining pastry shapes on top of the filling, creating little "sandwiches".
  10. Press the edges of the pastry together with a fork to seal. Lightly brush the edges with water before sealing for extra security.
  11. In a small bowl, whisk the egg. Brush the tops of the hand pies with the egg wash.
  12. Sprinkle generously with granulated sugar.
  13. Bake for 15-20 minutes, or until the hand pies are golden brown and the filling is bubbly.
  14. Let the hand pies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  15. Serve warm or at room temperature.

Notes

Puff pastry can be temperamental. If it gets too warm, chill it in the fridge. Seal the edges well to prevent filling leakage. If browning too quickly, tent with foil. These hand pies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm in a preheated oven at 350°F (175°C) for a few minutes. For flavor variations, add cinnamon, nutmeg, or ginger to the filling; add almond extract to the egg wash; fold in mini chocolate chips; or experiment with other fruit combinations like blueberries, raspberries, or peaches. Serve with ice cream or whipped cream, dust with powdered sugar, or drizzle with a simple glaze made from powdered sugar and milk or lemon juice.