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Home Dishes & Beverages Pies Cherry Pies

Cherry Hand Pies

Name: Cherry Hand Pies
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 6 tablespoons water, divided; 2 tablespoons sugar; 2 tablespoons cherry brandy; 4-1/2 teaspoons cornstarch; 1-1/2 teaspoons lemon juice; 1 teaspoon quick-cooking tapioca; 1/4 teaspoon grated lemon zest; Dash salt; 2 cups fresh or frozen pitted tart cherries, thawed and halved; 1 cup fresh or frozen pitted dark sweet cherries, thawed and halved; 1 Dough for double-crust pie; 1 large egg, room temperature; ICING:; 2-2/3 cups confectioners' sugar; 3 to 4 tablespoons hot water; 2 tablespoons butter, melted; 1/2 teaspoon almond extract; 1/4 teaspoon vanilla extract; Dash salt; Freeze-dried strawberries, crushed, optional

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Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 25 min. + cooling

Makes

8 servings

Updated: Jan. 24, 2023

There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin

Cherry Hand Pies Recipe photo by Taste of Home

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Ingredients

6 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cherry brandy
4-1/2 teaspoons cornstarch
1-1/2 teaspoons lemon juice
1 teaspoon quick-cooking tapioca
1/4 teaspoon grated lemon zest
Dash salt
2 cups fresh or frozen pitted tart cherries, thawed and halved
1 cup fresh or frozen pitted dark sweet cherries, thawed and halved
1 Dough for double-crust pie
1 large egg, room temperature
ICING:
2-2/3 cups confectioners' sugar
3 to 4 tablespoons hot water
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Dash salt
Freeze-dried strawberries, crushed, optional

Directions

In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool.
Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2x4-1/2-in. rectangles. Repeat with remaining dough.
Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops.
Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 pie: 589 calories, 27g fat (16g saturated fat), 91mg cholesterol, 380mg sodium, 83g carbohydrate (49g sugars, 2g fiber), 6g protein.

Cherry Hand Pies

Ingredients

Directions

Nutrition Facts

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