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 for sprinkling

There’s something truly magical about the flaky, buttery crust paired with warm, sweet-tart cherries in this Cherry Hand Pies Recipe. These little treats are perfect for any time you want a handheld burst of pie goodness without the fuss of a whole pie.

The image shows a white plate filled with many small, leaf-shaped pastries. Each pastry has three or four long, thin slits on the top, revealing shiny, bright red filling inside. The pastries have a light golden crust with a slightly rough texture, sprinkled with coarse sugar crystals that give a sparkling effect. The edges are crimped with a fork-like pattern to seal the filling inside. The plate sits on a white marbled surface with a blurred red and black plaid cloth and some red berries in the background. 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’ve made these cherry hand pies for holiday parties, lazy Sunday afternoons, and even quick weeknight desserts. They’re surprisingly easy to whip up, and everyone goes crazy for them—especially when they’re fresh out of the oven.

Perfect Portion Size: These hand pies are individually sized, making them super fun and mess-free to eat.
Simple Ingredients: With just a few ingredients, you can put these together fast without complicated prep.
Customizable Fillings: While cherry is my fave, you can swap in other fruit fillings to match the season or your mood.
Great for Any Occasion: Whether it’s a picnic, a cozy snack, or a festive dessert, these fits the bill perfectly.

A woman's hand holds a golden-brown pastry shaped like a Christmas tree with three red slashes showing the filling inside, sprinkled with coarse sugar on top. The pastry rests on a stack of two white plates with more similar pastries on a white plate in the background. To the side, a white ramekin bowl holds bright red cherry sauce. The background features a white marbled surface, and there is some holiday decoration blurred behind. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe leans on a solid base of refrigerated pie crust and cherry pie filling because they take the guesswork out of making pastry and filling from scratch. Each ingredient plays a role in balancing flavor and texture perfectly.

Flat lay of three smooth, unrolled sheets of pale, golden refrigerated pie crust, a small white bowl filled with glossy, deep red cherry pie filling with visible whole cherries, two large whole brown eggs with clean shells, a small white bowl of clear water, and a small white bowl containing coarse sparkling sanding sugar crystals, 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: The pre-made variety is super convenient, and rolling the dough slightly thinner gives a tender, flaky hand pie crust without cracking.
Cherry Pie Filling: It’s the star of the show—juicy, sweet, and tart cherries bring that classic pie flavor instantly.
Eggs: Used in the egg wash, they help seal the edges and create a beautiful golden-brown finish.
Water: Added to the egg wash to thin it out enough for smooth brushing and easy sealing.
Coarse Sanding Sugar (optional): Sprinkling this on top adds a delicate crunch and a touch of sparkle to the pies—purely for the festive feel!

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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

I totally encourage you to take this Cherry Hand Pies Recipe and tweak it however you like. I usually stick with cherry because it’s my nostalgic favorite, but I’ve tried a few fun variations that worked wonderfully.

Variation: I once swapped the cherry filling for blueberry when fresh ones were in season—and my family still asked for more! You can even add a dash of cinnamon or vanilla extract to the filling for extra warmth.
Dietary modification: If you're gluten-free, look for gluten-free pie crusts at the store, or try a homemade gluten-free dough for these pies.
Sweet dental alert: For a less sweet version, I sometimes dilute the pie filling with some fresh mashed berries or a little fresh lemon zest to brighten up the flavor while cutting down sweetness.

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

Step 1: Let the Dough Warm Up

One trick that makes all the difference is letting the refrigerated pie crust sit at room temperature for about 10-15 minutes before rolling. This helps prevent cracks and tears when you roll it out, so it’s more pliable and easier to work with.

Step 2: Roll, Cut, and Fill

Roll out one crust at a time, aiming for between ⅛” to ¼” thickness. Then, use a 3–4 inch holiday tree cookie cutter (or any fun shape you like) to cut out about 7 shapes per crust. Don’t toss out the leftover dough—combine and roll it again to squeeze out every last hand pie.

Place your cut-out shapes on a parchment-lined baking sheet. Spoon 1 to 1½ tablespoons of cherry filling into the center of each. Brush the edges with egg wash to help seal the tops without leaks.

Step 3: Seal and Vent

Gently lay a second dough shape on top of each filled piece. Starting at the bottom (the trunk of your tree!), press the edges together carefully—don’t squish the filling out! Then, use a fork to crimp all around the edges for a cute finish and good sealing. Don’t forget to cut a few slits in the top crust so steam can escape.

Brush the tops with the remaining egg wash and optionally sprinkle with coarse sanding sugar for that extra sparkle and crunch.

Step 4: Bake & Enjoy!

Bake at 350°F for 20-25 minutes, or until golden brown and irresistibly flaky. Once done, transfer to a wire rack to cool slightly. They’re absolutely delicious warm, but I love them just as much at room temp with a cup of coffee.

Top Tip

I've learned a few things through trial and error that totally guarantee your cherry hand pies come out picture-perfect every time.

Dough Warm-Up: Don’t rush the dough—letting it soften slightly at room temp makes cracking a non-issue.
Gentle Sealing: Press the edges lightly at first, then crimp—pressing too hard can push filling out and cause leaks.
Slicing Vents: Those tiny slits in the top crust prevent soggy pies by allowing steam to escape, so don’t skip this step.
Cooling Time: Let the pies rest for at least 10 minutes after baking—the filling sets up and won’t burn your mouth!

How to Serve Cherry Hand Pies Recipe

Garnishes

I love a simple dusting of powdered sugar or that sparkling coarse sanding sugar on top for a festive touch. Sometimes, a small dollop of whipped cream or a scoop of vanilla ice cream works wonders alongside these hand pies, especially when still slightly warm.

Side Dishes

These cherry hand pies pair great with a hot cup of coffee or tea. For a brunch spread, serve them alongside creamy yogurt or a tangy citrus salad to balance out the sweetness.

Creative Ways to Present

For holiday gatherings, I like presenting them on a tiered dessert stand with fresh cherries and sprigs of mint scattered around. Wrapping each pie individually in parchment tied with twine can make a charming edible gift, too!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (they rarely last long around here!), store them covered at room temperature for the first day. After that, I transfer them to an airtight container in the fridge where they’ll stay good for up to three days.

Freezing

I freeze leftover hand pies baked and cooled on a sheet first, then pop them in individual freezer bags. This freezes them perfectly without sticking, and they keep well up to two months. Just thaw in the fridge overnight before serving.

Reheating

To warm them back up, I reheat in a 350°F oven for about 10 minutes to bring back the flaky crust and warm filling—microwaving can make the crust soggy, so I avoid that.

Frequently Asked Questions:

Can I use homemade pie crust for the cherry hand pies?

Absolutely! Homemade pie crust works beautifully and even makes the hand pies feel extra special. Just roll the dough to the recommended thickness to avoid tearing.

How do I prevent the filling from leaking out of the pies?

Make sure to brush the edges with the egg wash before sealing and press gently but firmly with a fork around the edges. Also, avoid overfilling to prevent leaks.

Can I freeze these hand pies before baking?

Yes, you can freeze the assembled but unbaked hand pies. Freeze them on a baking sheet first, then transfer to freezer bags. When ready, bake from frozen, adding a few extra minutes to the baking time.

What else can I fill these hand pies with besides cherry?

You can use any pie filling you enjoy—blueberry, apple, peach, or even savory fillings like cheese and spinach for a different twist. Just adjust the sweetness and moisture levels accordingly.

Final Thoughts

Sharing this Cherry Hand Pies Recipe feels like passing along a little piece of joy. They’re so approachable, yet feel special enough to serve to guests or just treat yourself. I hope you enjoy making (and eating!) these as much as I do—it’s a recipe that always brings smiles and warm memories to the kitchen.