Dessert: United States – Cherry Hand Pies

Serving Size: 8

Approximate Time

Prep 35 min

Cook 22 min

Additional 30 min

Total 1 hr 27 min

Ingredients

2 1 / 2 cups (312 g) all-purpose flour
2 tbsp granulated sugar
1 tsp kosher salt
1 cup (2 sticks / 226 g) unsalted butter, cold and cubed
6 to 8 tbsp ice water
OR
2 refrigerated pie crust rounds, thawed per package directions
1 can (21 oz / 595 g) canned cherry pie filling
1 tbsp cornstarch
1 tsp fresh lemon juice
1 / 4 tsp almond extract (optional)
1 large egg (for egg wash)
2 to 3 tbsp milk, divided (1 tbsp for egg wash; 1 to 2 tbsp for glaze, if using)
1 to 2 tbsp coarse or turbinado sugar, for sprinkling
1 / 2 cup powdered sugar (optional, for glaze)
1 / 2 tsp vanilla extract (optional, for glaze)

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make the dough (skip if using store-bought crusts): In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter. Drizzle in ice water, 1 tbsp at a time, tossing with a fork until the dough just comes together when pressed. Divide into 2 discs, wrap, and chill 30 minutes.
Mix the filling: In a bowl, stir the cherry pie filling with cornstarch, lemon juice, and almond extract (if using). Set aside.
Roll the dough: On a lightly floured surface, roll one disc (or one store-bought crust) to about 1/8 inch thick. Cut into 4-inch rounds (or 3 x 4-inch rectangles). Reroll scraps once. You should get 12 to 14 pieces total for 6 to 7 hand pies.
Make egg wash: Beat the egg with 1 tbsp milk.
Assemble: Place about 1 1/2 tbsp of cherry filling in the center of half the cut pieces, leaving a 1/2-inch border. Brush borders with egg wash. Top with the remaining pieces and press to seal; crimp edges with a fork. Cut 2 to 3 small slits on top for steam.
Bake: Arrange pies on the prepared sheet, brush tops with egg wash, and sprinkle with coarse sugar. Bake 18 to 22 minutes, rotating once, until deep golden and the filling bubbles slightly. Cool on the sheet 10 minutes, then transfer to a rack.
Optional glaze: Whisk powdered sugar, 1 to 2 tbsp milk, and vanilla to a drizzleable consistency. Drizzle over warm pies and let set 5 minutes before serving.