Name: Cherry Hand Pies
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Cuisine: American
Ingredients: 5 ounces fresh cherries; 2 tablespoons brown sugar; 1/2 teaspoon almond extract; 1 teaspoon lemon juice; 2 tablespoons cornstarch; 1 sheet of frozen puff pastry (1/2 of a box), defrosted; 1 large egg yolk; 2 teaspoons heavy cream; granulated sugar for sprinkling on top

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Cherry hand pies are a delightful treat that brings the joy of summer right to your kitchen. These little pockets of goodness, filled with succulent cherry filling, are nestled in flaky puff pastry and are perfect for any occasion. Whether you’re enjoying them for breakfast, as an afternoon snack, or serving them at a gathering, these hand pies are sure to impress. The combination of fresh cherries and a hint of almond extract creates a flavor that simply sings, making each bite a mini celebration of taste and texture.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Hand Pies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Hand Pies

I first stumbled upon the idea of making hand pies when I watched a summer cooking show that showcased rustic desserts. I was instantly drawn in by the casual charm of these portable pastries. They offered a lovely twist on traditional pie, allowing for individual servings that can be enjoyed without the fuss of slicing. Trust me, there’s nothing quite like biting into a warm cherry hand pie, and I’m excited to share this easy, delicious recipe with you. Get ready to savor the comforting tastes of home-baked goodness!

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients, these cherry hand pies come together in about 30 minutes.
Irresistible Flavor: The sweet and tart filling paired with the buttery, flaky crust is downright addicting.
Eye-Catching Appeal: Their golden, puffy appearance makes them perfect for impressing guests or adding a fun flair to any meal.
Flexible Serving: Whether it’s breakfast, dessert, or an afternoon snack, these hand pies are versatile and always welcome.
Diet-Friendly Options: You can customize the recipe easily for those with dietary restrictions or preferences.

Ingredients You’ll Need

5 ounces fresh cherries: Sweet, ripe cherries are the star of these hand pies. If cherries aren’t in season, feel free to substitute with frozen cherries, but make sure they’re pitted and thawed.
2 tablespoons brown sugar: Adds a deep, caramel flavor to the cherry filling, enhancing its natural sweetness.
1/2 teaspoon almond extract: Just a touch of this extract elevates the cherry flavor and adds a lovely nuttiness.
1 teaspoon lemon juice: Fresh lemon juice balances the sweetness of the cherries and adds brightness.
2 tablespoons cornstarch: This helps thicken the cherry filling, ensuring it doesn’t run out when you bite into the pie.
1 sheet of frozen puff pastry (1/2 of a box), defrosted: The key to a flaky and crispy crust. Make sure it’s completely thawed before using.
1 large egg yolk: This is for the egg wash, which gives the pies a beautiful golden color when baked.
2 teaspoons heavy cream: Combined with the egg yolk, it creates a rich wash that enhances browning.
Granulated sugar for sprinkling on top: A simple sprinkle before baking adds extra sweetness and a delightful crunch.

How to Make Cherry Hand Pies

Preheat the oven: Start by preheating your oven to 400 degrees F. This ensures that your hand pies will puff up perfectly.
Prepare the cherry filling: Begin with pitting the fresh cherries until you have about 1 cup. In a mixing bowl, combine them with 2 tablespoons of brown sugar, 1/2 teaspoon of almond extract, 1 teaspoon of lemon juice, and 2 tablespoons of cornstarch. Mix gently, ensuring the cherries are well coated, then set aside to let the juices mingle.
Roll out the puff pastry: Lightly flour your counter and unfold the thawed puff pastry sheet. Roll it out gently to increase its size by about 1/2 inch on all sides. Using a 6-inch round cutter, cut out 2 circles and transfer them to a baking sheet lined with parchment paper.
Fill the pastry circles: Divide the cherry filling evenly between the two pastry rounds. Place the filling on one half of each circle, leaving about 1/2 inch around the edge clear.
Seal the pies: In a small bowl, beat together 1 large egg yolk and 2 teaspoons of heavy cream. Brush this mixture around the edges of the dough. Fold the pastry over to create a half-moon shape and crimp the edges with a fork to seal them tightly. Be sure to cut 3 small slits in the top of each pie for steam to escape, and sprinkle with granulated sugar for that extra touch of sweetness.
Bake & cool: Bake your hand pies for 18-21 minutes, or until they are beautifully golden and puffy. Let them cool for about 10 minutes before serving – trust me, that lava-like cherry filling can be quite hot if you don’t wait!

Storing & Reheating

Store any leftover cherry hand pies at room temperature for up to 2 days. If you want to keep them a bit longer, refrigeration is an option, where they can last for about a week in an airtight container. For longer storage, they freeze wonderfully for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn. When you’re ready to enjoy them again, reheat in a preheated oven at 350 degrees F for about 10-15 minutes until they’re warmed through. Keep in mind that the texture may change slightly, but a quick refresh in the oven will help restore some of that crispiness!

Chef’s Helpful Tips

Avoid over-filling your hand pies to prevent any bursting during baking.
Use cold puff pastry for the best flakiness; warm dough can become tough.
If you have leftover filling, consider serving it warm over vanilla ice cream for a delicious topping!
Make sure to crimp the edges well; this not only seals the pies but also adds a beautiful pattern.
Enjoy experimenting with different fruit fillings or spices; blueberry, peach, or even a mix can offer delightful variations!

There’s something so satisfying about creating these cherry hand pies, and the joy of sharing them makes all the effort worthwhile. Don’t hesitate to try your own variations, perhaps with a different type of fruit or even a savory twist! Each bite of these charming pastries will surely bring a smile to your face. Enjoy every warm, flaky, and cherry-filled moment!

Recipe FAQs

Can I use frozen cherries for the filling?

Absolutely! Frozen cherries work beautifully in this recipe. Just make sure they are pitted and thawed before you use them. You may want to add an extra minute or two to the baking time if the filling is particularly cold.

How do I ensure my hand pies don’t leak during baking?

To prevent leaks, make sure to seal the edges of your pies well by crimping them with a fork. Also, don’t overfill them; leaving some space around the edge will help keep the filling contained.

Can I make these hand pies ahead of time?

Yes, you can prepare the filling and crust in advance! Assemble the pies, but don’t bake them until you’re ready to serve. They can be refrigerated for a few hours, or you can freeze them before baking. Just add a few minutes to the baking time if baking from frozen.

What’s the best way to store leftovers?

Leftovers can be stored in an airtight container at room temperature for up to 2 days. If you want them to last longer, they can be refrigerated for about a week or frozen for up to 3 months. Reheat in the oven for the best texture!

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Cherry Hand Pies

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Author: Peter
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Yield: 2 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

Cherry Hand Pies are a deliciously simple treat made with fresh cherries, almond extract, and buttery puff pastry. Perfect for dessert lovers seeking quick, homemade flavors.

Ingredients

Scale

5 ounces fresh cherries
2 tablespoons brown sugar
1/2 teaspoon almond extract
1 teaspoon lemon juice
2 tablespoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top

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Instructions

Preheat the oven to 400 degrees F.
Pit the cherries to yield almost 1 cup. In a bowl, combine them with brown sugar, almond extract, lemon juice, and cornstarch. Stir and set aside.
Flour the counter, unfold the pastry sheet, and lightly roll it out to be about 1/2 inch larger on all sides. Cut out 2 circles using a 6-inch round cutter and transfer them to a parchment-lined baking sheet.
Divide the cherry filling between the dough rounds, placing it on one side about 1/2 inch from the edge.
In a small bowl, beat the egg yolk and heavy cream together. Brush the mixture along the edges of the circles. Fold the dough over and crimp to seal. Make 3 slits in the top of each pie and sprinkle with sugar.
Bake for 18-21 minutes until golden and puffy.
Let cool for 10 minutes before serving to avoid burning your mouth with hot cherry filling.

Notes

Ensure the puff pastry is fully defrosted before use for easy handling.
Feel free to substitute other fruits like blueberries or peaches for variation.
Adjust the sweetness by adding more or less brown sugar based on your preference.