Description

These Cherry Hand Pies are delightful, portable treats perfect for holiday celebrations or any time you crave a sweet, flaky dessert. Made with refrigerated pie crust and filled with luscious cherry pie filling, these hand pies are shaped like festive holiday trees and baked to a golden perfection with an egg wash and optional coarse sanding sugar for extra sparkle.

Ingredients

Scale

Dough

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

Optional

Coarse sanding sugar for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper. Set aside for later use.
Prepare Egg Wash: In a small bowl, whisk together 2 large eggs with 2 tablespoons of water to create an egg wash. Set this mixture aside.
Roll Out Pie Crust: Thaw the refrigerated pie crusts according to package directions. Using a rolling pin, roll out one thawed pie crust to a thickness between 1/8 and 1/4 inch, making sure there are no cracks or holes.
Cut Out Tree Shapes: Use a 3-4 inch holiday tree cookie cutter to cut out about 7 tree shapes from the rolled dough. Save any excess dough. Repeat this process with all the remaining pie crusts. Combine all excess dough and roll it out to the same thickness to cut remaining hand pies.
Fill Hand Pies: Place the tree cutouts on the prepared baking sheet. Spoon 1 to 1 1/2 tablespoons of cherry pie filling into the center of each tree. Brush the border around the filling with the reserved egg wash.
Seal Hand Pies: Gently place another tree-shaped crust over the filling. Starting at the trunk, lightly press the edges together, avoiding pressing down on the filling. Use the tines of a fork to crimp the seams securely all around the outline of the tree.
Vent and Decorate: Use a sharp knife to make a few small slits in the top crust to allow steam to escape while baking. Brush the tops with remaining egg wash and sprinkle with coarse sanding sugar if desired.
Bake: Bake the hand pies in the preheated oven for 25 minutes or until golden brown and crisp.
Cool and Serve: Transfer baked hand pies to a cooling rack. Serve warm or at room temperature.

Notes

Let the refrigerated pie crust sit at room temperature for about 10-15 minutes before rolling to make it easier to work with and less likely to tear.
Homemade pie crust can be used instead; you will need six crusts total.
Feel free to substitute the cherry pie filling with any other flavor, or try homemade cherry or blueberry pie filling recipes.
These hand pies are best eaten the same day. Store covered at room temperature for one day, then refrigerate in an airtight container for up to 3 days.
To freeze, place baked hand pies on a baking sheet in a single layer until frozen, then transfer to freezer bags for up to 2 months. Thaw in the refrigerator before serving at room temperature.

Nutrition

Serving Size: 1 hand pie
Calories: 250 kcal
Sugar: 20 g
Sodium: 210 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg