Description
Delight in these festive Cherry Hand Pies, perfect for holiday celebrations or anytime you crave a sweet, flaky treat. Made with refrigerated pie crusts and luscious cherry pie filling, these hand pies are easy to prepare and bake to a golden perfection with a lovely sparkle of sanding sugar on top.
Ingredients
Scale
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts each box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Toppings
- Coarse sanding sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper, setting it aside for later.
- Prepare Egg Wash: In a small bowl, whisk together 2 large eggs with 2 tablespoons of water until combined and set aside for brushing.
- Roll Out Pie Crust: Thaw the refrigerated pie crusts as per package directions. Using a rolling pin, roll out one thawed crust between 1/4 inch and 1/8 inch thickness, ensuring there are no cracks or holes.
- Cut Pie Shapes: Use a 3-4 inch holiday tree cookie cutter to cut out around 7 tree shapes from each crust. Save the excess dough to combine and roll out again for additional pies.
- Fill Pie Shapes: Place the cut-out tree shapes on the prepared parchment-lined baking sheet. Spoon 1 to 1 1/2 tablespoons of cherry pie filling into the center of each tree and brush the border around the filling with egg wash.
- Seal Hand Pies: Gently place another tree-shaped crust over each filled tree, starting at the trunk, carefully pressing edges together without squeezing out the filling.
- Crimp and Vent: Use the tines of a fork to press the seams securely around the edges. Use a sharp knife to cut a few small slits on top for steam to escape.
- Apply Egg Wash and Sugar: Brush the tops with the remaining egg wash and sprinkle with coarse sanding sugar if desired for a sparkling finish.
- Bake: Bake the hand pies in the preheated oven for 25 minutes or until golden brown and crisp.
- Cool and Serve: Remove from the oven and transfer the pies to a cooling rack. Serve warm or at room temperature and enjoy!
Notes
- Let refrigerated pie crust sit at room temperature for 10-15 minutes before rolling to prevent tearing.
- Homemade pie crust can be used; you will need a total of 6 crusts for this recipe.
- You can substitute cherry pie filling with any preferred flavor like blueberry or apple.
- Store at room temperature covered on the first day, then refrigerate in an airtight container for up to 3 days.
- Freeze baked hand pies by placing them on a baking sheet in a single layer until frozen, then store in freezer bags for up to 2 months.
- Thaw frozen hand pies in the refrigerator and serve at room temperature.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
