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hand pies with cherry filling

Cherry Hand Pies

Fruit hand pies with cherry filling are portable and convenient for potlucks, parties, and on-to-go snacks. With buttery, flaky crust filled with a luscious fruit filling, these homemade pies are sure to be a crowd favorite.
Course Baked Goods, Dessert
Cuisine American
Keyword cherry hand pies
Prep Time 30 minutes
Cook Time 40 minutes
Chill 2 hours
Servings 8 servings
Calories 558kcal
Author Lalaine


  • 1 1/4 cup all-purpose flour
  • 1 1/2 cups very cold unsalted butter, cut into cubes
  • 1 1/2 teaspoons salt
  • 3 to 4 tablespoons ice-cold water
  • 2 egg whites
  • 1 tablespoon turbinado or granulated sugar

For the Cherry Pie Filling

  • 2 cups pitted cherries
  • 1 1/2 cups sugar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch


  • In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
  • Stir in cold water a little at a time until the mixture can formed into a ball.
  • Shape the dough into a disc and cover with plastic wrap. Place in the refrigerator for about 1 hour until firm.
  • In a large bowl, combine the cherries and the ½ cup of sugar and let sit for about 15 minutes. Drain the juice and reserve 1/4 cup.
  • In a sauce pan over medium heat, combine reserved cherry juice, cherries, lemon juice, and cornstarch. Cook for about 5 minutes or until the cherries soften and the liquid has thickened. Remove from heat and let it cool completely.
  • Once the dough is ready, roll it out onto a floured surface to approximately 1/4-inch thick. Cut about 6 to 8 4 1/2 to 5-inch circles, re-rolling the scraps.
  • Place a dough circle on a flat working surface and brush the top with egg white before filling.
  • Scoop about 1 tablespoon of the cherry mixture onto the dough and fold over and seal the edges by crimping with a fork. With a knife, cut 3 small vent holes on the top.
  • Repeat with remaining dough and filling mixture. Arrange the assembled pies in a single layer on a parchment-lined baking sheet, cover it with plastic wrap, and freeze for at least 30 minutes.
  • Remove the plastic wrap and brush the tops of the pies with egg white and sprinkle with turbinado or granulated sugar. 
  • Bake on the middle rack of a preheated 350 F oven for 30 minutes or until the tops are golden brown. 


Calories: 558kcal | Carbohydrates: 61g | Protein: 4g | Fat: 35g | Saturated Fat: 7g | Sodium: 851mg | Potassium: 128mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1545IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg