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Cherry Hand Pies Recipe

A tender and flaky pie crust loaded with creamy cream cheese and cherry fillings.
Course Dessert, Snack
Cuisine American
Keyword cherry hand pies
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Servings 8 4" Hand Pies
Author Dikla Levy Frances

Ingredients

Cherry Filling

  • 1 Pack Frozen Dark sweet cherries OR pitted fresh cherries (450 g/ 16 oz)
  • 2 TBS Water (if using fresh cherries)
  • 3 TBD Cornstach
  • 3/4 Cups Sugar (150 g/ 5.5 oz)
  • 1 TBS Fresh Lemon Juice
  • 1 tsp Kosher Salt

Cream cheese Filling

  • 1/2 Cup Full Fat cream cheese, softened (113 g / 4 oz)
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 1 Egg yolk

Instructions

Cherry Filling

  • Mix the water and cornstarch and set aside.
  • Place the cherries and lemon juice in a medium saucepan. Toss the cherries with the lemon juice, then add the sugar to the pan.
  • Place over medium heat and cook until the cherries release liquids, then reduce to a simmer and let simmer covered, for 15 minutes.
  • Remove the pan from the heat and add the cornstarch, return the pan to the stove and let simmer. Cook until the filling is thick, about one minute.
  • Remove from heat and allow to cool to room temperature.

cream Cheese Filling

  • Place the cream cheese, sugar, and egg yolk in a bowl and mix to fully combined.

Assemble

  • Preheat oven to 375F and line 2 pans with baking paper.
  • Roll out half of the chilled dough to 1/8" thick. Use your choice of cookie cutter to cut the dough, and place the cutes over a baking sheet lined with parchment paper.
  • Spoon one tablespoon of cream cheese, then one tablespoon of cherry filling at the center of each dough cut.
  • Roll and cut the second disc.
  • Top each round with the second piece of dough that has a circle in the center, and gently press the edges of the dough with a fork to seal.
  • Brush each pie with egg and allow to chill for a minimum of 45 minutes.
  • Bake until the crust is golden brown, 20 -25 minutes. Remove from the oven and allow to cool for 1 hour before eating to let the filling set.

Notes

  • The cherry filling can be made up to five days in advance and the pie crust up to three days; store both in the refrigerator. 
  • Store the baked cherry pies at room temperature for up to three days.
  • If the cherries don't release liquids after five minutes, add three tablespoons of water to the saucepan.
  • If fresh cherries are not in season, opt for frozen cherries instead. Before preparing the filling, ensure to thaw and drain the frozen cherries.
  • For added texture, sprinkle turbinado, coarse, or cinnamon sugar on top of the pies before baking.
  • This recipe can also be prepared using puff pastry dough.