Name: Cherry Hand Pies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts each box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar (optional)

There’s just something magical about biting into flaky, golden pockets filled with sweet, tart cherry goodness. That’s exactly why my Cherry Hand Pies Recipe has become a beloved staple in my kitchen—it’s portable, festive, and absolutely crowd-pleasing.

A white plate filled with many small hand pie pastries shaped like Christmas trees and rectangles, each with a golden-baked crust that looks flaky and slightly shiny. The top layer of dough has several small slits through which bright red fruit filling peeks out. The edges of each pie are pinched and crimped tightly, adding texture, and the crusts are sprinkled with coarse sugar granules that sparkle in the light. The plate sits on a white marbled surface, and in the background, there is a hint of a red and black checkered cloth along with some soft, warm holiday lights. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies Recipe
Top Tip
How to Serve Cherry Hand Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies Recipe

Why You'll Love This Recipe

I remember the first time I made these cherry hand pies—they were a hit at a holiday potluck. What makes this recipe so special is how easy it is to turn just a few simple ingredients into charming little treats that look like you spent hours in the kitchen (I promise, you don’t have to!).

Easy to Prep: Using refrigerated pie crust saves you time without compromising on that flaky texture we all love.
Fun and Festive Shape: The holiday tree cut-out adds a playful and seasonal touch that’s perfect for gatherings or gift-giving.
Customizable Filling: While cherry is my go-to, you can easily swap in your favorite pie filling for a personalized twist.
Perfect Portions: Hand pies are great for grab-and-go snacking or dessert, no forks required!

A golden-brown pastry shaped like a Christmas tree with three red slits filled with berry filling on top, covered with coarse sugar crystals, is held by a woman's hand over a stack of two white plates. Behind it is a white plate holding more similar pastries and a white bowl filled with dark red berry sauce containing whole berries. The scene is set on a white marbled surface with some blurred green and red Christmas decorations and soft lights in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cherry Hand Pies Recipe plays an important role. The refrigerated pie crust provides reliable, buttery flakiness, while the cherry pie filling offers that vibrant, juicy flavor without extra fuss. Here's what you need and why:

Flat lay of a neat stack of smooth, pale refrigerated pie crusts, a small white ceramic bowl filled with glossy deep red cherry pie filling with visible whole cherries, two large brown eggs with clean uncracked shells, and a small white ceramic bowl containing clear water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated Pie Crust: Convenient and buttery, it rolls out easily and bakes up crisp and flaky—making the whole process less intimidating.
Cherry Pie Filling: The sweet and tart filling is already perfectly balanced, so no extra sugar or thickening needed.
Eggs: Whisked with water to create an egg wash that browns the crust beautifully and helps seal the pies.
Water: Lightens the egg wash, so it spreads easily without making the dough soggy.
Coarse Sanding Sugar (optional): Adds a festive sparkle and a little crunch on top—because why not?

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Cherry Hand Pies Recipe is how easy it is to switch things up. You can adapt it to your taste or dietary needs without losing any of the joy.

Variation: I’ve made these with blueberry pie filling too, and the kids couldn’t get enough. If you want a less sweet version, try fresh cherries with a sprinkle of sugar and a touch of corn starch.
Dietary Mod: For gluten-free, I’ve had great success with premade gluten-free pie crusts—just watch the baking time as they tend to brown faster.
Spice It Up: Sometimes, I add a pinch of cinnamon or almond extract to the filling for an extra cozy flavor twist.

Step-by-Step: How I Make Cherry Hand Pies Recipe

Step 1: Prepare and Roll the Crust

First things first, take the refrigerated pie crust out and let it soften at room temperature for about 15 minutes. This makes rolling so much easier, and you’re less likely to get cracks. I use a rolling pin to flatten each crust to about ⅛ to ¼ inch thick—just enough to hold the filling but still remain flaky.

Step 2: Cut Out Your Shapes

I use a 3-4 inch holiday tree cookie cutter to add a festive vibe, but feel free to use any shape you love. Cut out as many shapes as possible from each crust. Don’t toss those scraps! I save all the excess dough, combine it, and roll it out again to finish making every last hand pie.

Step 3: Fill and Seal

Spoon about 1 to 1½ tablespoons of cherry pie filling into the center of half your cut-out shapes. Brush the edges around the filling with egg wash, then carefully place the matching crust on top. Gently press edges starting at the trunk of the tree to seal—be careful not to squish filling out the sides!

Step 4: Crimp and Vent

Using the tines of a fork, press the edges all around to close them firmly—this also gives a charming design. Cut a few small slits in the top crust to let steam escape, which helps prevent sogginess. Finish with another brush of egg wash and a sprinkle of coarse sanding sugar if you want that extra sparkle.

Step 5: Bake and Cool

Pop your baking sheet lined with parchment paper into a 350°F oven and bake for 20-25 minutes until the pies are golden and inviting. I like to cool them on a rack for a few minutes before digging in—though honestly, warm versus room temp is a personal choice. Both are delicious!

Top Tip

Over the years, I’ve learned a few little tricks that make this Cherry Hand Pies Recipe foolproof and fun to make. These tips help you avoid common pitfalls while ensuring gorgeous results every single time.

Let the Dough Relax: Don't rush the thawing step—the crust should be pliable, not cold or cracking, which makes rolling and shaping a dream.
Don’t Overfill: I try to stick close to the recommended 1 to 1½ tablespoons of filling; too much will cause leaks and mess.
Seal Thoroughly: Use a fork or your fingers to press edges firmly, preventing spills and creating a pretty pattern.
Vent Wisely: Small slits prevent steam buildup, which keeps your crust crispy, not soggy.

How to Serve Cherry Hand Pies Recipe

Garnishes

I usually keep garnishes simple—a light dusting of powdered sugar adds a delicate sweetness and cute contrast. Sometimes I drizzle a bit of vanilla glaze on top for an extra indulgent touch, especially if serving at brunch or a party.

Side Dishes

These hand pies are dessert stars on their own, but I love pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness. For a cozy snack time, a hot cup of tea or coffee completes the experience beautifully.

Creative Ways to Present

For holiday gatherings, I line a rustic wooden board with festive napkins and stack the pies pyramid-style. Adding a sprig of fresh mint or a few fresh cherries around the board makes the presentation pop. Kids especially love when I let them decorate the pies with colored sanding sugar before baking!

Make Ahead and Storage

Storing Leftovers

These hand pies taste best the day you make them, but if you have leftovers, I store them in an airtight container at room temperature for the first 24 hours. After that, moving them to the fridge helps keep them fresh for up to 3 days.

Freezing

I’ve found freezing baked hand pies works great when you want to prep ahead. Freeze them individually on a tray until solid, then pack them into freezer bags for up to 2 months. When you’re ready, thaw in the fridge overnight and warm them slightly or serve at room temp.

Reheating

To refresh leftover pies without turning them soggy, I pop them in a 325°F oven for 8-10 minutes. This crisps the crust back up nicely without drying out the filling. Microwave reheating is quick but can make crust chewy, so oven warming is my preferred method.

Frequently Asked Questions:

Can I make the cherry hand pies ahead of time?

Yes! You can assemble the pies and freeze them before baking—just wrap them well and bake straight from frozen, adding a few extra minutes to the baking time.

What type of pie crust works best?

Refrigerated pie crusts are convenient and yield great results, but if you prefer a homemade crust, go for one that’s buttery and flaky. Avoid overly thick dough so the hand pies don’t feel heavy.

Can I use other fruit fillings in this Cherry Hand Pies Recipe?

Absolutely! Feel free to substitute cherry pie filling with blueberry, apple, peach, or any other thick pie filling you love.

How do I prevent the crust from getting soggy?

Make sure to vent the tops by cutting small slits to let steam escape, and avoid overfilling the pies so the juices don’t leak. Cooling on a rack helps keep the bottom crisp too.

Final Thoughts

There’s something about this Cherry Hand Pies Recipe that feels like a warm hug on a plate. Whether you’re making them for yourself, your family, or a crowd, they come together easily and deliver that perfect balance of flaky crust and sweet-tart filling. I hope these little pies bring you just as much joy as they have brought me—so grab your rolling pin and get baking. You won’t regret it!