Homemade Cherry Hand Pies

Homemade Cherry Hand Pies have flaky crust and juicy filling! The right cherry pie recipe for Summer parties and barbecues!

With Memorial Day just round the corner – and therefore the 4th of July not too far behind it – today seems like the right time for us to take a seat down and share some pie. More specifically, these sweet little cherry hand pies.

Homemade Cherry Hand Pies
Homemade Cherry Hand Pies

These handheld darlings are easy to whomp up and excellent for parties, picnics, and beyond. They’re also astonishingly good when topped with an enormous scoop of vanilla frozen dessert. If you've got a Summer baking bucket list these should be at the top!

If you are trying this recipe for Cherry Hand Pies, let me know what you think.

Homemade Cherry Hand Pies

For the crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
  • 1/2 cup cold FULL FAT sour cream

For the filling:

  • 2 and 1/2 cups pitted sweet cherries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 and 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lime juice

For the topping:

  • 1 large egg, beaten
  • Turbinado sugar, optional
  • Instructions

To make the crust:
  1. In a large bowl whisk together the flour, salt, baking powder, and sugar. Add the butter, working it in with your hands or a pastry cutter, until it's a coarse meal. The butter should still be in large, pea-sized pieces. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
  2. Pat the dough into a 10 inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter. Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
To make the cherry filling:
  1. Combine all the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
Assembly and cooking:
  1. Preheat the oven to 425°F. Place a rack on the middle shelf. Line a large baking sheet with parchment paper, set aside until needed.
  2. Roll the dough into a large square that’s about 1/8 of an inch thick. With a straight edge and pastry wheel, cut out sixteen 3 inch squares. Place squares on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough.  Lightly brush the edges and tops of each pie and crimp the sides together using a small fork.
  3. Bake the pies for 20 to 22 minutes, or until golden brown. Remove from the oven, and cool for at least 10 minutes before serving.

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