Description
Delicious cherry hand pies made with refrigerated pie crust and cherry pie filling.
Ingredients
Scale
- 3 boxes Refrigerated pie crust (2 crusts each)
- 1 can (21 ounces) Cherry pie filling
- 2 large Eggs
- 2 tablespoons Water
- Coarse sanding sugar (as desired)
Instructions
- Preheat your oven to 350°F.
- Thaw the refrigerated pie crust according to the package directions for a flexible, easy-to-work-with dough.
- Prepare your baking surface by lining a large cookie sheet with parchment paper; this helps prevent sticking and makes cleanup a breeze.
- Roll out one thawed pie crust to a thickness between ¼” and ⅛”, ensuring it’s smooth without cracks or holes. This will be the base for your hand pies.
- Cut shapes using a 3-4 inch holiday tree cookie cutter. Aim for about 7 trees and keep any excess crust aside. Repeat with the remaining pie crusts until you’ve cut out all your shapes.
- Spoon filling into the center of each tree, adding about 1 to 1½ tablespoons of cherry pie filling. Brush the edges with egg wash for sealing.
- Layer another tree shape on top of the filling. Gently press the edges together without squishing the filling to keep it intact.
- Seal the seams by pressing the tines of a fork around the edges. Cut a few slits in the top crust for venting.
- Brush the tops of your hand pies with the leftover egg wash. If desired, sprinkle with coarse sanding sugar.
- Bake for 20-25 minutes or until they are golden brown and beautifully puffed. Transfer them to a cooling rack.
Notes
- For a golden glaze, use the egg wash generously.
- Experiment with different fillings like apple or blueberry for variety.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg