Cherry Hand Pies
Alright—first thing you should know about these cherry hand pies: I started making ’em because I was way too lazy (or maybe hungry) to fuss over a proper pie. It was one of those muggy summer afternoons, and my cousin Lily and I were poking around trying to beat the heat. She actually tried to talk me into opening a can of soup and calling it a day (ha, can you imagine?), but stubbornness and a fridge full of cherries won out. By the time the first batch came out of the oven, we were definitely a little sticky, and I’ll admit the kitchen looked like a blueberry crime scene (don’t ask), but they were gone in minutes, and now it’s pretty much my family’s most-requested treat. So! Here’s how I cobble these together—mistakes, shortcuts, and all.
Why You’ll Love This—Or At Least Why I Do
I make these when I’ve got leftover cherries on their last legs (if you’ve ever tried pitting cherries and ended up with stained fingers and a mild existential crisis, you know the vibe). My nephews go nuts for these, and honestly, they’ve survived my weirdest experiments—like that time I threw in a splash of bourbon because I’d run out of vanilla extract. My sister swears they’re better than any store-bought hand pie, and she never lies about dessert. And if you’re a serial snacker like me, you’ll love these as a midnight treat. (Actual breakfast food? Maybe. Worth it? Absolutely.)
cherry Hand Pie Ingredients—and a Few Swaps
- About 2 cups fresh cherries, pitted and halved (or, in a pinch, frozen cherries work! Just defrost and drain well—I’ve used both, nobody noticed)
- 1/3 cup granulated sugar (my grandma always said cane sugar only, but I’ve snuck in regular stuff loads of times; don’t tell her)
- 1 tablespoon cornstarch (or plain old flour if the cupboard’s looking bare)
- Juice of half a lemon (or a splash of orange juice, which actually slaps)
- 1 teaspoon vanilla extract (or a glug of bourbon, like I mentioned—uh, not too much)
- 1 package refrigerated pie crusts (if you wanna make your own, props to you, but I’m usually not that ambitious)
- 1 egg, beaten, for brushing (once I used just milk, it worked out fine)
- Coarse sugar for sprinkling—totally optional, but it looks pretty
The Play-by-Play (but not too fussy)
- Get your oven going: Preheat to 400°F because you want a hot start for pie crust (I always worry the smoke alarm is going to go off, but so far so good).
- Mix up the good stuff: Stir together your cherries, sugar, cornstarch, lemon juice, and vanilla in a big bowl. Give ‘em a minute—this is where I usually sneak a bite, for quality control, of course.
- Prep your dough: Roll out the pie crust on a (honestly, not always floured) counter. Use a big glass or a biscuit cutter to cut circles, about 4 inches across. If they’re a bit wonky, that’s character.
- Fill ’em up: Drop a spoonful of cherry mix in the center of each circle. Don’t overdo it! I get overly excited and try to cram as much filling as humanly possible, which, predictably, usually leads to leaks.
- Fold & seal: Fold each round over to make a lil’ half-moon (or whatever shape they end up) and use a fork to crimp the edges shut. If your fork sticks, dip it in some flour (I forget like half the time!).
- Egg wash & sugar: Brush each pie with the beaten egg. Sprinkle some coarse sugar on top if you’re feeling fancy. Cut a little slit in the top for steam—sometimes I do little hearts; sometimes it’s a hasty slash.
- Bake: Onto a parchment-lined tray and into the oven—about 18-22 minutes until golden brown and bubbling at the edges. If any leak, it’s cool; the caramelized bits are actually the best part, trust me.
- Cool-ish: Let ‘em cool on the tray for 5 mins if you can stand to wait (I never do). Then transfer to a rack to finish cooling. Or just eat one hot and burn your tongue like me.
Notes from the School of Hard (Pie) Knocks
- I once tried to pit cherries with a chopstick and, well, it wasn’t very clever—turns out a paperclip works better.
- If the filling seems runny, just add another half spoon of cornstarch before you bake. Actually, I’ve found letting the mix sit for 10 mins helps it thicken up a bit, too.
- Flaky pie crust can be sneaky—if it tears, patch it up with a scrap. Nobody will spot it under the sugar. Promise.
Other Versions I’ve Tried (for Better or Worse)
- Apple-cinnamon: Swapped in chopped apples and a shake of cinnamon. Honestly, a bit dry unless you add more lemon juice.
- Peach & ginger: Too much ginger and it tasted like Christmas. In July.
- Mixed berry: Blackberries, raspberries, cherries—my kids picked out the seeds, but I liked it.
- Tried adding a spoonful of cream cheese inside once; made everything a bit too oozy (but still, not bad if you eat them with a fork).
Stuff You’ll Need (and What to Grab If You Don’t)
- Large mixing bowl (salad bowl if it’s all you’ve got)
- Rolling pin—though I’ve used a cold water bottle in a pinch
- Biscuit cutter or wide glass
- Baking tray (swap in an old pizza pan if you’re desperate, worked a treat last Christmas)
- Parchment paper—if you don’t have it, butter and flour up the pan as best as you can (and expect some stickage)
Will They Even Last? (How to Store These Pies)
Technically, you can keep them in an airtight container on the counter for up to 3 days, or in the fridge if you want to pretend you’re civilized. But in my house, these never see sunrise twice; I made a double batch once and still had to wrestle the last one away from my teenage son.
How We Usually Serve ‘Em (AKA Cherry Pie Night)
OK—sometimes I make a quick glaze with powdered sugar and milk (no exact measuring, just go slow or you’ll end up with frosting), drizzle it artfully (or not) over the pies, and finish with some vanilla ice cream. My uncle likes to dunk them in coffee, which is equal parts strange and genius. And when it’s just me, I eat them standing up at the kitchen counter! Go figure.
Stuff I Learned the Hard Way (Pro Tips, Yeah)
- I once tried to rush the crust thawing by nuking it in the microwave—ending up with soggy dough. Just be patient, let it come to room temp on its own; it’ll be worth it.
- If you really pile on the cherry filling, get ready for a gooey mess. Less is more—learned that after filling the oven bottom once (still tasted good, though).
- Don’t bother making all the circles the exact same size—nobody’s grading you. Odd shapes = extra crusty bits.
FAQs—Or, What My Friends Keep Asking Me
- Can I use canned pie filling instead of homemade?
Sure thing—you can absolutely cheat, and sometimes I do if I’m in a mad hurry. Just use a little less as it’s stickier stuff. Here’s a handy guide I once followed: Taste of Home’s tips on pie filling. - Do these freeze well?
Not perfectly, but you can freeze them—just reheat in the oven so they crisp up. Microwaving turns them a bit floppy. Or try this King Arthur Baking guide. - What if I don’t have a cherry pitter?
Use a paperclip or even a chopstick (though it can get messy, as I learned). Actually, a simple straw works better than you’d think! - Can I make these vegan?
Just skip the egg wash or brush on a little soy milk. Pre-made vegan crusts can be pricey, but I’ve had luck finding some at Whole Foods and Trader Joe’s. (Oh, quick digression—I tried vegan butter in my own crust recipe once, tasted fine, but was way softer. Maybe chill the dough a bit more.) - Best way to pit cherries without gadgets?
I always get this one. My hack is to use a sturdy straw to poke out the pit, but just watch your aim or there’ll be cherry juice everywhere… ask my T-shirt drawer.
So if you’ve got cherries, a crust, and a forty-minute window—plus a kitchen you’re not afraid to dirty up—give these a whirl. I’d bet a tenner you’ll be licking your fingers before the tray cools. Oh, and if you still have a sweet tooth afterwards, might as well check out Sally’s homemade pop tart recipe—they’re absolute game-changers. Now, time for a cup of tea (or three) and maybe one more pie… or two. Who’s counting?
Ingredients
- 2 cups fresh or frozen cherries, pitted and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a medium saucepan, combine cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring, until mixture thickens, about 5 minutes. Let cool completely.
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3On a lightly floured surface, unroll the pie crusts. Cut out circles (about 4 inches in diameter) using a cookie cutter or glass.
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4Place 1-2 tablespoons of cherry filling in the center of half the circles. Top with remaining circles and press the edges to seal with a fork. Cut a small slit on top of each pie for steam.
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5Brush tops with beaten egg and sprinkle with coarse sugar if desired.
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6Bake for 20-25 minutes or until golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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