Cherry hand pies are a delightful twist on a classic dessert, embodying the essence of summer in every flaky, golden bite. These charming pastries are filled to the brim with juicy fresh cherries, blended with just the right amount of sweetness and a hint of almond essence. The brilliant contrast of the rich flavor and the lush texture makes them a standout choice for any occasion. Whether it’s a sunny picnic or a cozy evening at home, cherry hand pies bring a smile to your face and warm your heart.
My first experience making cherry hand pies was one of those magical cooking moments. I remember rummaging through my kitchen on a lazy afternoon, trying to figure out what to do with an abundance of fresh cherries. Thankfully, I had some puff pastry tucked away in the freezer. As I gathered my ingredients, I could already envision the little pockets of happiness that would soon emerge from my oven. The aroma alone was enough to make me drool, and I’m thrilled to share this gorgeous recipe with you!
Why You’ll Love This Recipe
- Simple & Quick: This recipe takes just about 30 minutes to whip up, making it perfect for when you’re short on time.
- Irresistible Flavor: The combination of sweet cherries, subtle almond extract, and a squeeze of lemon juice creates a flavor explosion that’s hard to resist.
- Eye-Catching Appeal: These hand pies look as good as they taste, with their golden-brown crust and shimmering cherry filling.
- Flexible Serving: Whether as a snack, dessert, or breakfast treat, these hand pies are versatile and delightful any time of day.
- Budget-Friendly: Using just a handful of simple ingredients, this recipe is easy on the wallet without sacrificing taste.
Ingredients You’ll Need
- 5 ounces fresh cherries: Choose ripe, sweet cherries for the best flavor. You can substitute with frozen if fresh ones aren’t available, but make sure to thaw and drain them well before use.
- 2 tablespoons brown sugar: Adds a lovely depth of sweetness. You could use granulated sugar in a pinch, but brown sugar brings extra flavor.
- 1/2 teaspoon almond extract: This ingredient enhances the flavor of the cherries beautifully. If you’re not a fan of almond, feel free to leave it out.
- 1 teaspoon lemon juice: A splash of acidity brightens up the filling. Fresh lemon juice works best, augmenting the cherries’ natural tartness.
- 2 tablespoons cornstarch: This thickens the cherry filling, preventing a soggy crust. All-purpose flour is an alternative but will create a different texture.
- 1 sheet of frozen puff pastry (1/2 of a box), defrosted: Puff pastry provides a flaky, airy crust that’s a game-changer. If you’re looking for gluten-free options, consider a gluten-free pastry like a biscuit dough.
- 1 large egg yolk: This gives your crust a beautiful golden finish when brushed on before baking.
- 2 teaspoons heavy cream: A touch of cream added to the egg yolk makes for a richer glaze. You can substitute with milk if needed.
- Granulated sugar for sprinkling on top: This adds a nice crunch and extra sweetness on top. Feel free to skip if you prefer a less sweet finish.
How to Make Cherry Hand Pies
Preheat Your Oven: Set your oven to 400 degrees F (204 degrees C) so it’s hot and ready for baking those delicious hand pies.
Prepare the Cherry Filling: Begin by pitting your cherries. You should have nearly 1 cup once pitted. In a mixing bowl, combine the cherries with 2 tablespoons of brown sugar, 1/2 teaspoon of almond extract, 1 teaspoon of lemon juice, and 2 tablespoons of cornstarch. Mix gently until all the cherries are evenly coated with the sugar and cornstarch, then set aside to let the juices mingle.
Roll Out the Pastry: Lightly flour your work surface and unfold the sheet of puff pastry. Roll it out slightly, about 1/2 inch larger on all sides to give yourself a bit more dough to work with. Using a 6-inch round cutter, cut out two circles. Carefully transfer the dough to a baking sheet lined with parchment paper.
Fill the Pastry Circles: Divide the cherry filling evenly between the dough circles, placing it on one side about 1/2 inch from the edge. Be sure not to overfill, as you want to make it easy to seal!
Seal the Hand Pies: In a small bowl, beat together the egg yolk and heavy cream. Brush this mixture along the entire edge of each dough circle. Fold the pastry over to encase the cherry filling and crimp the edges to seal well. This is vital to keep all the delightful juices inside during baking!
Prepare for Baking: Slice three small slits on the top of each pie for venting during baking, then sprinkle a little granulated sugar on top for a sweet crunch.
Bake: Put the baking sheet in the preheated oven and bake for 18-21 minutes, or until the hand pies are puffed up and beautifully golden.
Cool: Be patient and let the pies cool for about 10 minutes after taking them out of the oven. The filling will be extremely hot, so this is important unless you want a surprising burst of hot cherry lava upon the first bite!
Storing & Reheating
To store your cherry hand pies, keep them at room temperature in an airtight container for up to two days. For longer storage, refrigerate them where they’ll stay fresh for about 4-5 days. If you want to freeze some, wrap each pie individually in plastic wrap and place them in a freezer bag. They can be stored this way for up to 3 months. When you’re ready to enjoy, simply reheat them in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until warmed through. Keep in mind that the crust may lose some crispness after freezing, but it’s still delicious!
Chef’s Helpful Tips
- Ensure your puff pastry is adequately defrosted before using; working with cold dough makes rolling easier.
- Avoid overfilling your hand pies! Leaving space around the edges helps ensure they seal properly and don’t burst open in the oven.
- Pitting cherries can be messy. Use a cherry pitter if you have one—it’s a game-saver!
- If you have leftover cherry filling, it makes a wonderfully sweet topping for yogurt or ice cream.
Cherry hand pies will bring joy not just in their taste but also in the fond memories of shared moments over these delightful treats. Whether you’re baking them for a party or just for yourself, I hope you find a little slice of happiness each time.
Recipe FAQs
Can I use frozen cherries instead of fresh ones?
Absolutely! If fresh cherries aren’t in season, frozen cherries are a convenient alternative. Just be sure to thaw them and drain excess moisture before using to ensure your filling isn’t too watery.
How do I make the crust even flakier?
For an extra flaky crust, handle the dough as little as possible and work with cold ingredients. You can even chill the cut pastry rounds for a few minutes before filling.
Can I double this recipe?
Certainly! Just double the ingredients and use two sheets of puff pastry. You may need to bake them in batches if your oven doesn’t have enough space for all the pies at once.
What other fillings can I use for hand pies?
The beauty of hand pies is their versatility! You can fill them with apples, blueberries, or even savory options like cheese or meats. Feel free to experiment and find your favorite combinations!
Print
Cherry Hand Pies
These Cherry Hand Pies are a delightful treat filled with sweet cherries and almond flavor. Perfect for a comforting dessert, they are easy to prepare and will impress anyone who tries them!
- Total Time: 36 minutes
- Yield: 2 servings 1x
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
Instructions
- Preheat the oven to 400 degrees F.
- Pit the cherries and place them in a bowl. Add brown sugar, almond extract, lemon juice, and cornstarch. Stir to combine and set aside.
- Flour the counter and unfold the pastry sheet. Roll it out to be about 1/2" larger on all sides. Cut out 2 circles using a 6" round cutter. Move the circles to a baking sheet lined with parchment paper.
- Divide the cherry filling evenly between the dough rounds, placing it on one side of the circle about 1/2" from the edge.
- Beat the egg yolk and heavy cream in a small bowl. Brush the entire edge of the dough circles with the mixture. Fold over the dough and crimp to seal the edges. Slice 3 slits in the top of each pie and sprinkle with granulated sugar.
- Bake for 18-21 minutes, until golden and puffy.
- Allow to cool for 10 minutes before serving.
Notes
Make sure to pit the cherries thoroughly before mixing with other ingredients.
For a golden finish, brush pastry edges generously with the egg wash.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
