Homemade Cherry Hand Pies: The Ultimate Recipe for Flaky, Fruity Perfection
February is more than just a month for romance; it’s also National Cherry Month, a delightful time dedicated to celebrating one of nature’s most vibrant and versatile fruits. While National Cherry Pie Day’s exact date might be a charming mystery – hovering somewhere between February 20th and 22nd – there’s no debate about the sheer deliciousness of a perfectly baked cherry pie. And what could be better than a classic cherry pie? A homemade cherry hand pie, of course! There’s something incredibly satisfying about biting into a warm, flaky crust filled with sweet-tart cherry goodness. My personal joy comes from using a homemade cherry pie filling, especially when it’s made from cherries I’ve picked and preserved myself. This journey into canning was one of my very first culinary adventures, and the pride in tasting those efforts truly elevates every bite. While store-bought fillings certainly do the trick, the unparalleled flavor and heartfelt satisfaction of a ‘from scratch’ cherry hand pie truly makes all the difference.
My love affair with homemade cherry treats began with a generous neighbor who had a magnificent sour cherry tree in his front yard. Each summer, he’d kindly invite me to harvest as many vibrant red cherries as my heart desired. It was a true labor of love: spending hours picking the ripe fruit, carefully rinsing each one, painstakingly pitting them, and then, finally, canning them into beautiful jars of homemade cherry pie filling. The process was incredibly rewarding, and even now, I’m still enjoying the delicious fruits of that effort. There’s an undeniable charm and depth of flavor that comes from fresh, homemade ingredients, making every bite of these cherry hand pies a taste of summer nostalgia. With a few precious jars of that homemade filling still in my pantry, I’m always eager to explore new ways to incorporate these jewels into my baking, and I have plenty more delightful cherry recipes to share with you.
A World of Cherry Delights: Exploring My Favorite Recipes
Cherries, in all their forms, offer an incredible array of culinary possibilities. From rich and decadent desserts to wholesome baked goods, their distinct flavor profile shines through. As a true cherry enthusiast, I’ve had the pleasure of experimenting with numerous recipes, utilizing various types of cherries to create unique and delicious treats. Here’s a brief look at some of my favorite cherry-infused creations, categorized by the type of cherry used, offering inspiration for your next baking adventure:
Recipes Featuring My Beloved Homemade Cherry Pie Filling:
These recipes leverage the rich, sweet-tart flavor of prepared cherry pie filling, perfect for a quick and satisfying dessert:
- Cherry Cake with Cherry Cream Cheese Frosting: A moist cake crowned with a luscious, cherry-infused frosting.
- Cherry Pie Squares: All the joy of cherry pie in an easy-to-serve bar form.
- Cherry Cheesecake: A creamy classic topped with vibrant cherry filling.
- Cherry Cream Cheese Coffee Cake: A delightful morning treat combining cherries, cream cheese, and a tender crumb.
- Black Forest Brownie Bites: Rich chocolate brownies elevated with the classic Black Forest cherry twist.
Delights Made with Fresh Sour Cherries:
When fresh sour cherries are in season, these recipes truly capture their bright, tangy essence:
- Cherry Almond Cake: A harmonious blend of tart cherries and nutty almonds.
- Sour Cherry Financiers: Delicate French almond cakes with a burst of sour cherry.
- Chocolate Almond Topped Cherry Pie: A sophisticated twist on a traditional pie, featuring rich chocolate and crunchy almonds.
A Unique Twist with Maraschino Cherries:
For a sweeter, subtly different cherry flavor, maraschino cherries bring their own charm:
- Cherry Pecan Bread: A comforting quick bread studded with bright red maraschino cherries and crunchy pecans.
Recipes Featuring Dried Cherries or Cherry-Flavored Craisins:
Dried cherries offer a concentrated flavor and chewy texture, perfect for these anytime treats:
- Chocolate Fudge Cookies: Decadent fudge cookies with a chewy surprise of dried cherries.
- Homemade Granola: A wholesome and crunchy granola, made extra special with dried cherries or Craisins for a tart-sweet kick.
The Allure of Homemade Cherry Hand Pies: Better Than Store-Bought!
While I cherish the sophisticated desserts above, sometimes, a nostalgic craving hits. Who can resist those classic Hostess cherry pies, often picked up during a weak moment at the gas station or grocery store? Their convenient size and sweet cherry filling hold a special place in many hearts. This simple pleasure inspired me to create my own elevated version – homemade cherry hand pies that capture that beloved grab-and-go charm but with superior quality and flavor. I embarked on a delightful baking experiment, combining a robust homemade pie dough, my signature sweet-tart cherry pie filling, and a simple yet elegant powdered sugar glaze. The result? Pure magic! These personal-sized pies were an absolute revelation – flaky, rich, and bursting with fruity goodness. The satisfaction of crafting these from scratch and knowing exactly what goes into each delicious bite made them truly amazing. I’m already planning my next batch of these irresistible homemade cherry hand pies, and I encourage you to join me in recreating this iconic treat with a gourmet twist.
Crafting the Perfect Flaky Crust: Tips for Your Cherry Hand Pies
The foundation of any spectacular hand pie is, without a doubt, a truly exceptional pie dough. For these cherry hand pies, I relied on a cherished recipe: the “Good for almost everything pie dough” from Dorie Greenspan’s acclaimed cookbook, Baking From My Home to Yours. If you’re passionate about baking, this book is an absolute treasure and a must-have for your culinary library. Dorie’s dough is celebrated for its incredible flakiness and rich butter flavor, making it the perfect canvas for sweet and savory fillings alike. While I highly recommend trying Dorie’s recipe, you’re welcome to use your favorite homemade pie dough or even a high-quality store-bought version if time is a factor. The key to a flaky pie crust lies in keeping the butter and shortening extremely cold, preventing them from fully incorporating into the flour. This creates tiny pockets of fat that melt in the oven, producing those coveted layers of golden, crisp pastry. Don’t overwork the dough; visible pieces of butter are a good sign of future flakiness. Whether you opt for Dorie’s method or your own tried-and-true recipe, a little care in preparing the dough will result in the most delicious cherry hand pies you’ve ever tasted.
Cherry Hand Pies
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Ingredients
- 3 cups all purpose flour
- ¼ cup sugar
- 1 ½ teaspoons salt
- 2 ½ sticks very cold or frozen butter cut into 20 tablespoon pieces
- ⅓ cup very cold or frozen shortening cut into 4 pieces
- ½ cup ice water
- 1 ¼ cup cherry pie filling
- 1 large egg beaten
- ½ cup powdered sugar
- 3 tbsp milk
Instructions
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Put flour, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and shortening pieces and pulse several times just until it’s cut in to the flour mixture. Do not over process, you want a mixture that has some pieces the size of peas and some the size of barley. While pulsing the machine on and off, add 6 tablespoons of water gradually. Check the dough, it should stick together when pinched. Add little bits of water at a time if needed to get to this point. Big pieces of butter in the dough are fine.
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Remove the dough from the food processor and onto a lightly floured work surface. Roll or pat dough into 5-6″ circles about 1/4″ thick. I made mine a little bit thicker than 1/4″. I also like a heftier crust on my hand pies, so I pinch up the sides a bit as you can see in the photo.
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Layer the circles between sheets of parchment paper and chill in the refrigerator for about an hour, or in the freezer for 15 minutes.
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Preheat oven to 400 F. Line baking sheets with parchment paper or a Silpat.
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Moisten the edges of the dough circle with water. Spoon cherry pie filling onto one side of the circle, using about 1/4 cup or so. You need enough room around the edges to seal the hand pie, so be careful not to use too much.
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Fold the other half of the dough circle over the filling and press the half circle edges firmly together. Starting at the right side, turn the edge over to form a crimp. Repeat this process all along the edge. Use the tines of a fork to crimp the edges, ensuring a tight seal and decorative finish.
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Brush the pastry lightly with the beaten egg to help them brown and achieve a beautiful golden sheen. Use a sharp knife to cut a few slits in the top to allow steam to escape during baking, preventing the pies from bursting. Place on parchment lined baking sheet.
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Bake for 15-20 minutes, or until pastry is golden brown and filling is bubbly. Remove from oven and allow to cool to room temperature on a wire rack to prevent sogginess.
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Make a simple glaze from powdered sugar and a little milk, then generously brush it onto the cooled hand pies. Let the glaze set and harden slightly before serving. Enjoy your delicious homemade cherry hand pies!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
We hope you enjoy making and savoring these delightful homemade cherry hand pies!