Description
Indulge in these delightful Cherry Hand Pies, made with a buttery crust and a sweet-tart cherry filling. These portable treats are perfect for picnics or a sweet snack on the go.
Ingredients
Scale
Filling:
- 2 cups fresh or frozen pitted cherries (halved if large)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
Crust:
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (beaten, for egg wash)
- 1 tablespoon milk
- coarse sugar for sprinkling
Instructions
- Prepare the Filling: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook until thickened and cherries are soft. Cool.
- Assemble the Pies: Cut pie crusts into circles or rectangles. Spoon cherry filling onto half, top with remaining crust, crimp edges, and brush with egg wash.
- Bake: Sprinkle with sugar, cut slits, and bake until golden brown. Cool before serving.
Notes
- You can make the filling ahead and refrigerate for up to 3 days.
- For a shortcut, canned cherry pie filling can be used.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
