Description

These Cherry Hand Pies are delightful individual pastries filled with a sweet and tangy cherry filling. Made with a flaky pie crust and baked to golden perfection, they are perfect for a snack, dessert, or special occasion treat. The combination of luscious cherries, a hint of vanilla, and a crisp sugar topping makes these hand pies irresistible.

Ingredients

For the Cherry Filling:

2 cups fresh or frozen cherries, pitted and chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

For the Pie Crust:

1 package refrigerated pie crusts (or homemade pie dough)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling on top)

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prepare for baking the hand pies.
Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool to room temperature.
Prepare the Pie Crusts: Roll out the pie crusts on a lightly floured surface. Use a round cutter or a cup to cut out 4 to 6 circles, depending on your preferred size for the hand pies.
Assemble the Hand Pies: Spoon 1 to 2 tablespoons of the cherry filling onto the center of each pie crust circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges both decoratively and securely.
Egg Wash and Bake: Brush the tops of the hand pies with the beaten egg, then sprinkle with coarse sugar for a sparkling finish. Place the pies on the prepared baking sheet and bake for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve: Allow the hand pies to cool for a few minutes after baking. Serve warm or at room temperature and enjoy!

Notes

Use fresh or frozen cherries depending on availability; make sure frozen cherries are thawed and drained for best results.
The cornstarch is essential for thickening the cherry filling; do not skip.
For a vegan version, substitute the egg wash with a plant-based milk or a mixture of maple syrup and water.
Pie crust can be store-bought or homemade based on your preference.
Allow pies to cool slightly before eating to avoid burning from hot filling.