Cherry Hand Pies

Short answer: Cherry hand pies are small, half-moon pies made by folding pie crust around a thick tart cherry filling, then brushing them with egg wash and sugar and baking at 400°F for 18 to 22 minutes. The filling cooks on the stove in about 5 minutes, and the recipe makes 8 hand pies.

Hand pies give you everything you love about cherry pie in a size you can eat with one hand, no plate or fork needed. Cooking the filling first is the secret. A thick, cooled filling stays inside the crust instead of leaking out onto the pan. They are perfect for lunch boxes, picnics and National Cherry Pie Day on February 20.

At a glance

• Prep time: 30 minutes, plus cooling the filling

• Bake time: 18 to 22 minutes

• Makes: 8 hand pies

Ingredients

For the filling

• 2 cups frozen pitted tart cherries, thawed (save the juice)

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract

• Pinch of salt

For the hand pies

• Pastry for a double-crust 9-inch pie (homemade or 2 refrigerated pie crusts)

• 1 large egg beaten with 1 tablespoon water

• 1 tablespoon coarse sugar

• Flour, for the counter

Optional glaze

• 1/2 cup powdered sugar

• 2 to 3 teaspoons milk

Instructions

1. Cook the filling. In a small saucepan, stir together the sugar and cornstarch. Add the cherries and their juice, the lemon juice and salt. Cook over medium heat, stirring, until the mixture boils and turns thick and glossy, 4 to 5 minutes. Stir in the almond extract. Spread on a plate and let it cool completely, about 30 minutes.

2. Heat the oven. Heat the oven to 400°F and line a baking sheet with parchment paper.

3. Cut the dough. Roll each crust about 1/8 inch thick on a lightly floured counter. Cut out 4 1/2-inch circles with a bowl or cutter, rerolling scraps once, to get 8 circles.

4. Fill and fold. Spoon about 2 tablespoons of filling onto one half of each circle, leaving a 1/2-inch border. Brush the edge with egg wash, fold the dough over and press the edges together. Crimp with a fork.

5. Finish. Set the pies on the baking sheet. Brush the tops with egg wash, cut 2 small slits in each and sprinkle with coarse sugar. Chill for 15 minutes.

6. Bake. Bake for 18 to 22 minutes, until deep golden brown. Cool on the pan for 10 minutes. If you like, whisk the powdered sugar and milk and drizzle it over the cooled pies.

Tips

• Cool the filling completely. Warm filling melts the butter in the crust and makes the pies leak.

• Don't overfill. Two tablespoons is plenty. Too much filling breaks through the seam.

• Chill before baking. Fifteen minutes in the refrigerator helps the pies hold their shape.

• Need help with frozen cherries? See what to do with frozen tart cherries.

Frequently asked questions

Can I use canned tart cherries?

Yes. Drain one 14.5-ounce can of tart cherries in water and use the drained cherries plus 1/4 cup of their liquid in place of the frozen cherries and juice.

Can I use cherry pie filling?

Yes. Use about 1 1/2 cups of canned cherry pie filling and skip the cooking step. The pies will be sweeter.

Can I make hand pies ahead?

Yes. Freeze the unbaked, shaped pies on a sheet pan, then store them in a freezer bag for up to 3 months. Bake from frozen, adding 5 to 8 minutes.

How do I store baked hand pies?

Keep them covered at room temperature for 1 day or in the refrigerator for up to 4 days. Warm them at 350°F for 8 to 10 minutes to recrisp the crust.

Want more? Browse all our cherry recipes or get the free cherry cookbook.

About the author: Andy LaPointe founded NationalCherryMonth.com and co-founded Traverse Bay Farms, a family-owned Northern Michigan tart cherry company, in 2001.