Description
These Cherry Hand Pies are delightful individual pastries filled with a sweet and tangy cherry filling, encased in flaky pie crust and topped with a smooth almond glaze. Perfect for dessert or a sweet snack, these hand pies offer a charming presentation and a burst of fresh cherry flavor.
Ingredients
Scale
Pie Crust and Filling
- 2 pie crusts (store-bought or homemade)
- 2 tablespoons butter
- 2 cups fresh cherries, pitted and sliced
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
Egg Wash
- 1 egg
- 1 tablespoon milk
Almond Glaze
- 2 cups sifted confectioners’ sugar
- 2–3 tablespoons milk
- ½ teaspoon almond extract
Instructions
- Prepare Cherry Filling: In a saucepan, melt the butter over medium heat. Add the pitted and sliced cherries, granulated sugar, cornstarch, and a pinch of salt. Cook the mixture while stirring continuously until it thickens and starts to bubble. Remove from heat and allow it to cool completely, approximately 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Pie Dough: Roll out the pie dough to your desired thickness and use a cutter to cut it into 3½-inch circles. Gather the dough scraps, reroll if necessary, and cut out additional circles.
- Assemble Hand Pies: Place half of the dough circles on the prepared baking sheets. Spoon about 2 tablespoons of the cooled cherry filling onto the center of each circle.
- Seal Pies: Top each filled circle with the remaining dough circles. Press the edges together and crimp them with a fork to seal the pies completely, preventing filling leakage during baking.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the tops of each hand pie to give them a golden and shiny crust.
- Bake the Pies: Bake the hand pies in the preheated oven for 30 minutes, or until the crusts are golden brown and the filling is bubbly. After baking, allow the pies to cool for 25–30 minutes on a wire rack.
- Prepare and Drizzle Glaze: In a bowl, combine the sifted confectioners’ sugar, milk (adding 2 to 3 tablespoons as needed for consistency), and almond extract. Mix until smooth. Drizzle the glaze over the cooled hand pies just before serving.
Notes
- Ensure the cherry filling is completely cooled before assembling the pies to prevent the dough from becoming soggy.
- You can use store-bought pie dough to save time or prepare homemade pie crust for a fresher taste.
- Crimping the edges firmly is crucial to seal the hand pies and avoid filling spillage.
- The almond glaze adds a subtle nutty sweetness but can be omitted or replaced with vanilla extract if preferred.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
