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Cherry Cream Cheese Hand Pies

A tender, flaky however sturdy pie crust loaded with creamy cream cheese and cherry fillings.

Course Dessert, Snack
Cuisine American
Keyword cherry puree, fresh cherry pie
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Servings 10 4" Hand Pies
Author Dikla


Cream Cheese Crust

  • 1 1/2 Sticks Unsalted Butter,cold. (170 g/ 6 oz)
  • 2 1/2 Cup Pastry Flour or Bleached AP flour (284 g/10 oz)
  • 1/2 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 pack Cream Cheese, cold (128 g/ 4.5 oz)
  • 3 TBS Heavy Cream,cold
  • 1 TBS Cider Vinegar

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


  1. Cut the butter into 1/2" cubes , warp it in a plastic wrap and place in the freezer for at least 30 minutes.

  2. Add the salt and baking powder to the flour. Place the mix in a sealed container or a plastic bag  and freeze for at least 30 minutes.

  3. Place the flour mixture in a food processor and pulse to combine.

  4. Cut the cream cheese into 3 large pieces and add it to the flour. Process until the mixture is coarse

  5. Add the frozen butter into the mixture and pulse until the butter is a little larger than peas.

  6. Remove the cover and add the heavy cream and vinegar than pulse until the butter is the size of a small pea.

  7. Place the mixture in a bowl and using your fingers knead it just until it comes together.

  8. Divide the dough into 2, wrap each with plastic and refrigerate for an hour or over night.

Cherry Filling

  1. Drain the frozen cherries and reserve 1/4 cup of the juice. 

  2. Add the cornstarch to the juice if using frozen or to the water if using fresh, whisk to combine and set aside.

  3. In a medium pan, combine the cherries, 3/4 cups of sugar lemon juice and salt. Allow to simmer and cook for about 15-20 minutes until the liquid reduced bu about 1/3.

  4. 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.

  5. Remove from heat and allow to cool to room temperature.

cream Cheese Filling

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

  2. Roll out half of the chilled dough to 1/8" thick. Using a 4" cutter, cut 10 disks, re-roll the scraps as well.

    Do the same with the second half. Using 1" cutter cut a from the center of each dough cut, 

  3. Remove the chilled rounds , brush each round with egg white and spoon 1 tsp to 1 TBS tablespoon of cream cheese, and one tablespoon of cherry filling into the center of each round.

  4. 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.

  5. Brush each pie with egg and allow to chill for a minimum of 45 minutes.

  6. Preheat oven to 375F and line 2 pans with baking paper.

  7. Bake until the crust is golden brown, 20 -25 minutes. Remove from the oven and allow to cool for 1 hour before eating to allow the filling to set.