Cherry Hand Pies Recipe (2024)

Jump to Recipe Print Recipe

​Ingredients

For The Crust

​For this delicious cherry hand pies recipe (AKA Cherry pockets), I decided to use my Cream Cheese Pie Crust, but you can also use my All-Butter pie crust.

• Bleached all-purpose flour
• Cream cheese cut into 1-inch pieces
• Unsalted butter, cold, and cut into one-inch pieces.
• Salt and baking powder
• Heavy cream or ice water
• Apple cider vinegar

For the Filling

• Fresh or frozen pitted cherries – tart or sweet cherries are good options.
• granulated sugar
• corn starch
• Water
• lemon juice

How to Make Cherry Hand Pies

Make the Homemade Pie Crust

I used a food processor, but you can also use a large bowl and a pastry blender.

1. Combine the all-purpose flour, baking powder, and salt in a standing mixer bowl in a food processor and pulse five times.
2. Add the cream cheese and pulse five times, then add the cold butter and pulse five times more.
3. Add the cream (or water) and vinegar and pulse about 5-7 times. The mixture should look like coarse sand and will not come together unless you press it with your hand.
4. Place the dough over a large piece of plastic wrap and use the ends to press it into a ball. Divide the dough into two, wrap each part, and refrigerate for a minimum of 60 minutes or overnight.

Make the Filling

1. Place the pitted cherries in a saucepan, toss them with lemon juice, and then add the sugar. Mix the cornstarch with the water.
2. Cook the mixture over medium heat; once the cherries release their juices, reduce to a simmer and simmer for 15 minutes. (if needed, add 2 tablespoons of water)
3. Add the cornstarch water to the cherriesand cook for about one minute until the cherries thicken.
4. Remove from heat, place in an airtight container, and refrigerate until use.

Assemble and Bake

When ready to bake, mix the cream cheese-filling ingredients in a large bowl.

1. Roll out one disc of chilled pie dough to about 1/8-inch thick using a rolling pin on a lightly floured surface. Cut out the dough using a round or rectangular cookie cutter (around 4-5 inches in diameter). Place half of the cuts over a lined baking sheet.
2. Place a spoonful of the cream cheese and then a spoonful of the cherry filling in the center of one dough cut, leaving a small border around the edges.
3. Use a small cookie cutter, the back of a piping tip, or a sharp knife to cut half of the dough cuts, then cover it with the fillings and press the edges of the dough to seal the hand pie. You can use a fork to crimp the edges for a decorative touch. Repeat with the second disc.
4. For a golden finish, use a pastry brush to brush the tops with an egg wash (1 egg beaten with a splash of water). Bake until the crust is golden brown.

Tips

• If fresh cherries are out of season, you can use frozen cherries. Just be sure to thaw and drain them before making the filling.
• Adding a touch of almond extract or some lemon zest enhances the cherry flavor.
• For extra texture, sprinkle some turbinado sugar, coarse sugar, or cinnamon sugar over the top of the pies before baking.
• You can also use puff pastry dough to make this recipe.
• Use any cherry filling left over to make some Black Forest Cupcakes, swirl it into the dough of Black Forest Brownies, or dot your Chocolate Brioche with some.
• Use crust leftovers to make some delicious Pie Crust Cookies or pie pops.

Store

The cherry filling can be made up to five days ahead of time. The pie crust can be made up to three days in advance. Both should be refrigerated,

Place the cooled cherry hand pies in an airtight container at room temperature for 2-3 days. You can also freeze the unbaked hand pies and bake them directly from frozen when you’re ready to enjoy a fresh batch.

FAQS

MORE RECIPES YOU WILL ENJOY

Cherry Galette, Cherry Olive Oil Cake, Chocolate Cherry Cake

Don’t forget to leave a comment and tag me onInstagramwhen you make one of my recipes.