Cherry Hand Pies

5 from 1 vote

These cherry hand pies are the kind of treat that feels like summer baked into a pocket. Buttery, flaky pastry wrapped around a sweet cherry filling, with a crunchy streusel on top. They're easy to pack for a picnic or tuck into little hands on the porch. The dough chills while you make the filling, the cherries cook down into ruby sweetness, and before long, your kitchen smells like a bakery.

Prep Time20

Cook Time35

Additional Time4

Total Time4 55

Course: Dessert, Desserts, Fruit Desserts

Cuisine: American

Servings: hand pies, 1 per person

Calories: 707kcal

Author: Eryn Whalen

Cost: $5

Ingredients

Pie Dough

½ cup frozen butter
1 ½ cup all-purpose flour
½ teaspoon salt
½ cup ice water

Cherry Filling

6 cups fresh cherries pitted
3 tablespoons lemon juice
2 ½ cups sugar
8 tablespoons cornstarch or arrowroot
1 teaspoon almond extract optional but delicious

Streusel Topping

½ cup brown sugar
½ cup granulated sugar
½ cup flour
⅛ teaspoon salt
¼ cup butter room temp

To Finish

1 egg beaten for egg wash

Instructions

For the crust: Start by taking your frozen butter and chopping or grating it into small pieces. In a bowl, stir together the flour and salt, then gently toss in the butter so each piece is coated. Slowly add cold water and mix just until the dough comes together. You should still see bits of butter throughout — that’s what makes it flaky. Press into a disk, wrap it, and let it rest in the fridge for at least four hours so it chills fully.
While the dough is resting, make the filling: Add the cherries to a saucepan and let them warm over medium heat until they begin to release their juices. Stir in the lemon juice and sugar, then gently mash a few cherries to help everything come together. Scoop out half a cup of the warm cherry liquid into a small bowl, whisk in the cornstarch until smooth, and pour it back into the pot. Keep stirring as it thickens and becomes glossy. Once it reaches a jam-like consistency, remove from the heat and stir in the almond extract. Let it cool completely so it doesn’t melt the pastry.
For the streusel: Stir the sugars, flour, and salt together in a small bowl. Add the soft butter and use a fork to work it in until you have soft crumbs. Set aside.
When you’re ready to bake, warm your oven to 350°F and line a baking sheet with parchment. Roll out the chilled dough on a lightly floured surface and cut it into six circles, about six inches each. Spoon some cherry filling onto one side of each circle, fold over, and crimp the edges with a fork. Brush the tops with egg wash, then generously sprinkle on the streusel.
Bake the hand pies until the pastry is golden and the filling is just bubbling at the edges, about 35 to 40 minutes. Let them cool a little before serving. The centers are very hot right out of the oven. They’re best warm, and a little scoop of vanilla ice cream never hurts.

Notes

These hand pies soften in the microwave, so if you have leftovers, warm them in the oven instead so the pastry stays crisp. They keep well in the fridge for about five days.

Nutrition