Cherry hand pies are portable, poppable, and bursting with fruity deliciousness! Wrapped in a golden, flaky crust and filled with sweet-tart cherry goodness, theyโ€™re like little pockets of pie heaven youโ€™ll want to make on repeat (just like strawberry pop tarts!)

tabletop with plate of cherry hand pies with glaze next to a few fresh cherries.


 

Cherry hand pies are one of my favorite ways to celebrate cherry season! Thereโ€™s just something so irresistible about a buttery, crisp crust wrapped around that juicy, sweet-tart filling, each bite is pure summer. I love baking with cherries this time of year, and while cherry crumble bars and cherry crumble pie are always on repeat, these hand pies are a new favorite. Theyโ€™re easy to make, super cute, and perfect for picnics, parties, or just a sweet afternoon treat. Youโ€™re going to love this mini version of classic cherry pie!

Why Youโ€™ll Love This Recipe

  • Handheld happiness. No forks, no plates, no problem, just grab and go! These mini pies are perfect for summer parties and late-night cravings.
  • Sweet-tart perfection. The cherry filling hits that perfect balance of juicy, tart, and sweet in every bite.
  • Shortcut-friendly. Store-bought pie crusts keep things simple, so you can spend less time prepping and more time enjoying these sweet little hand pies, no fancy skills required!
  • Summerโ€™s best in every bite. Just like with my cherry muffins, these are a fun way to bake with fresh cherries and make the most of cherry season.

Ingredient Notes

tabletop with bowls of ingredients to make cherry hand pies.
  • Pie crust: You can use store-bought crust for convenience, or go with a homemade pie crust for extra flavor and flakiness. Just make sure the dough is well-chilled before working with it, itโ€™s easier to handle and bakes up crispier.
  • Butter: A little butter adds richness to the cherry filling. Use unsalted so you can better control the salt level in the recipe.
  • Fresh cherries: Pitted and sliced cherries are the star here! Use sweet cherries for a naturally fruity flavor, or mix in a few tart ones for extra zing.
  • Granulated sugar: Sweetens the filling and balances the cherries’ natural tartness. Adjust slightly based on how sweet your cherries taste.
  • Cornstarch: This thickens the cherry filling so it doesnโ€™t run out of the pies during baking.
  • Salt: Just a pinch enhances the flavors and keeps the sweetness from tasting flat.
  • Egg and milk: This is the egg wash that you will brush on the crust for a beautiful golden finish.
  • Glaze: A simple glaze made with confectionersโ€™ sugar, milk and almond extract adds a sweet finish with a subtle almond twist that pairs beautifully with cherries.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Apple cinnamon hand pies. Swap out the cherries for apple compote with cinnamon, a touch of brown sugar, and a squeeze of lemon juice. The warm, cozy flavors of apple and cinnamon make these hand pies perfect for fall! Add a sprinkle of chopped walnuts or pecans for extra crunch.

Cinnamon sugar finish. Instead of a glaze, brush the tops with egg wash and sprinkle with cinnamon sugar before baking for a warm, toasty finish.

Cherry-berry blend. Combine cherries with blueberries, raspberries, or strawberries for a fun mixed-berry filling.

How to Make Cherry Hand Pies

photo collage demonstrating how to make cherry filling in a sauce pan and assemble cherry hand pies in pie crust cut outs.
  1. In a medium saucepan over medium heat, melt the butter. Add cherries, sugar, cornstarch, and salt, stirring to combine. Cook until the cherries soften and the mixture simmers, then cook for 2 more minutes. Remove from heat and let cool completely, about 30 minutes.
  2. On a lightly floured surface, roll the pie dough out. Use a 3 ยฝ-inch round cookie cutter to cut rounds. Gather and reroll any leftover dough, then cut out more circles.
  3. Place half the dough rounds on a baking sheet, spaced about 3 inches apart. Spoon 2 tablespoons of cherry filling onto the center of each, leaving edges clear. Top with the remaining dough rounds and crimp edges with a fork.
  4. Whisk egg and milk, then brush over hand pies. Sprinkle sugar on top and cut three small vents. Bake 20โ€“22 minutes until golden and bubbly. Cool briefly on the sheet before transferring to a rack to glaze. Make the glaze by whisking together powdered sugar, milk, and almond extract. Drizzle generously over warm pies.

Expert Tips

Keep dough cold. Use cold pie dough to assemble the cherry hand pies to prevent it from getting too soft and sticky. Cold dough bakes flakier and holds its shape better.

Donโ€™t overfill. Use about 2 tablespoons of filling per pie and keep the edges clear so they seal properly without leaking.

Seal well. Press edges firmly with a fork to avoid filling oozing out during baking.

Vent the tops. Cut small steam vents so the pies donโ€™t puff up too much or burst.

cherry hand pie cut in half stacked on top of a couple more hand pies.

Make Ahead and Storage Tips

Make ahead. Assemble the hand pies, place them on a baking sheet, and freeze until firm (about 1โ€“2 hours). Then, transfer to a freezer-safe bag or container. Bake from frozen, just add a few extra minutes to the baking time.

Store at room temperature. Keep baked hand pies in an airtight container at room temp for up to 2 days. Theyโ€™re best enjoyed fresh but still tasty within this window.

Refrigerate. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or toaster oven to keep the crust crisp.

Freeze baked pies. You can freeze fully baked pies for up to 1 month. Thaw overnight in the fridge, then warm in the oven before serving.

Reheating. Warm pies at 350ยฐF for 8โ€“10 minutes to refresh the crust without drying out the filling.

Recipe FAQ

Can I use frozen cherries?

Yes, defrost the cherries and discard the juices. Use as directed in the recipe.

Can I use canned cherry pie filling instead of fresh cherries?

Yes, skip the steps for cooking the filling and add the canned cherry pie filling directly to the crust.

What are the best cherries for hand pies?

Tart cherries like Morello or Montmorency are ideal for pies thanks to their bold, tangy flavor. For a sweeter twist, try mixing in Rainier or Bing cherries to balance the tartness.

plate of cherry hand pies with almond icing drizzle.

Did you love this recipe? Please leave a 5-star ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

tabletop with plate of cherry hand pies with glaze next to a few fresh cherries.

Get the Recipe: Cherry Hand Pies

Cherry hand pies are portable and bursting with fruity deliciousness! Theyโ€™re little pockets of pie heaven youโ€™ll want to make on repeat.
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Ingredients

Hand Pies

  • 2 pie crusts, either store-bought or homemade
  • 2 Tablespoons butter
  • 2 cups fresh cherries, sliced and pitted then measured
  • ยผ cup granulated sugar
  • 2 Tablespoon cornstarch
  • Pinch of salt
  • 1 egg for egg wash
  • 1 Tablespoon milk

Glaze

  • 2 cups 250 g confectionersโ€™ sugar, sifted
  • 2-3 Tablespoons milk
  • ยฝ teaspoon almond extract

Instructions 

Filling

  • In a medium saucepan over medium heat, melt the butter. Add the cherries, sugar, cornstarch and salt. Stir to combine. Cook cherries until soft, stirring occasionally. Once the mixture starts to simmer, cook for 2 more minutes then remove from the heat and let the mixture cool completely (about 30 minutes).

Assembly

  • Preheat the oven to 400ยฐ F. Line two large baking sheets with parchment paper.
  • On a lightly floured surface, roll the pie dough out. Use a 3 ยฝ-inch round cookie cutter to cut rounds. Gather and reroll any leftover dough, then cut out more circles.
  • Place half of the dough rounds on a prepared baking sheet, each about 3 inches apart. Transfer about 2 Tablespoons of the cherry filling in the center of each round keeping the edges clear of any filling. Place remaining dough rounds on top of the filling and use a fork to crimp the edges.
  • Whisk together the egg and milk. Use a pastry brush to coat the hand pies with the egg wash. Sprinkle a little sugar on top of each pie. Use a sharp knife to cut three small vent holes on the top for steam to escape.
  • Bake the hand pies for 20 to 22 minutes or until they are golden brown, and the filling is bubbling. Let pies cool for a couple minutes on the baking sheet before transferring to a wire rack and adding the glaze.

Glaze

  • For the glaze, whisk together the confectionersโ€™ sugar, milk and almond extract. Use a spoon to drizzle the glaze over the pies. Itโ€™s okay if they are still warm. You can be generous with the glaze.

Notes

Frozen cherries may be used as a substitute. Defrost the cherries and discard the juices before using in the recipe.
Store in an airtight container at room temp for up to 2 days or in the refrigerator for up to 4 days.ย Reheat gently in the oven or toaster oven to keep the crust crisp.
Freeze baked piesย for up to 1 month. Thaw overnight in the fridge, then warm in the oven before serving.
Serving: 1pie, Calories: 321kcal, Carbohydrates: 52g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 166mg, Potassium: 109mg, Fiber: 1g, Sugar: 32g, Vitamin A: 119IU, Vitamin C: 2mg, Calcium: 19mg, Iron: 1mg

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