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Flaky Cherry Hand Pies

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These flaky cherry hand pies feature a buttery crust and a vibrant cherry filling, perfect for a homemade, freezer-friendly treat that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice water, chilled
  • 2 cups (about 300g) fresh or frozen pitted cherries, thawed if frozen
  • ½ cup (100g) granulated sugar (for filling), adjust based on cherry sweetness
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar or sanding sugar (optional, for sprinkling on top)

Instructions

  1. In a large bowl, whisk together sifted flour, sugar, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually drizzle ice water over the mixture, gently combining with a fork until dough just starts to come together. Add more water if needed, one teaspoon at a time. Avoid overmixing.
  3. Shape dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. In a medium saucepan, combine cherries, sugar, lemon juice, lemon zest, and vanilla extract. Cook over medium heat until cherries release juice and mixture simmers, about 5 minutes.
  5. Stir in cornstarch dissolved in water and cook until thickened, about 2 more minutes. Remove from heat and cool completely.
  6. On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Cut out 4-inch circles and transfer to a parchment-lined baking sheet.
  7. Spoon 1 to 2 tablespoons of cherry filling onto each dough circle. Brush edges with beaten egg, fold dough over to form half-moon shapes, and press edges with a fork to seal.
  8. Chill assembled hand pies in the fridge for 15 minutes. Preheat oven to 375°F (190°C).
  9. Brush each pie with beaten egg and sprinkle with coarse sugar if desired.
  10. Bake for 22 to 25 minutes or until golden and puffed. Remove to a cooling rack.
  11. To freeze, place unbaked hand pies on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to baking time.

Notes

Keep butter cold to ensure a flaky crust. Chill dough twice: before rolling and after assembling pies. Seal edges well with egg wash to prevent leaks. Baking times may vary by oven; start checking at 20 minutes. For dairy-free, substitute butter with solid coconut oil or vegan butter. Use gluten-free flour blend for gluten-free option.

Nutrition

Keywords: cherry hand pies, flaky crust, homemade dessert, freezer friendly, portable treats, cherry filling, easy baking

Find it online: https://dahliadishes.com/flaky-cherry-hand-pies-recipe-easy-homemade-freezer-friendly-treats/