Name: Cherry Hand Pies with Pie Crust Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts each box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar (optional)

There’s something wonderfully nostalgic about hand pies—they’re like little pockets of joy you can hold in your hand. This Cherry Hand Pies with Pie Crust Recipe is my go-to for when I want a cozy, easy dessert that fills the kitchen with that irresistible aroma of cherry and buttery crust. Trust me, once you try these, they’ll become your new favorite treat to bake and share.

A white plate filled with many small hand pie pastries shaped like Christmas trees and rectangles, each with a golden-baked crust that looks flaky and slightly shiny. The top layer of dough has several small slits through which bright red fruit filling peeks out. The edges of each pie are pinched and crimped tightly, adding texture, and the crusts are sprinkled with coarse sugar granules that sparkle in the light. The plate sits on a white marbled surface, and in the background, there is a hint of a red and black checkered cloth along with some soft, warm holiday lights. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies with Pie Crust Recipe
Top Tip
How to Serve Cherry Hand Pies with Pie Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies with Pie Crust Recipe

Why You'll Love This Recipe

I’m a sucker for desserts that feel homemade but don’t require hours in the kitchen. What makes this Cherry Hand Pies with Pie Crust Recipe so special is that it brings together simple ingredients into a delightful handheld bite that’s perfect for any occasion. Plus, the flaky crust and luscious cherry filling make every bite a little celebration.

Effortlessly Festive: The holiday tree shape adds a fun twist—great for parties or cozy family gatherings.
Easy to Make: Using refrigerated pie crust keeps prep quick without sacrificing that homemade feel.
Tender, Flaky Crust: Rolling out and re-rolling the dough ensures you get as many hand pies as possible from just three boxes.
Customizable Filling: You can swap the cherry filling for any flavor, making it a versatile recipe to suit your mood or the season.

A golden-brown pastry shaped like a Christmas tree with three red slits filled with berry filling on top, covered with coarse sugar crystals, is held by a woman's hand over a stack of two white plates. Behind it is a white plate holding more similar pastries and a white bowl filled with dark red berry sauce containing whole berries. The scene is set on a white marbled surface with some blurred green and red Christmas decorations and soft lights in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role—from the flaky crust that’s the perfect vessel, to the cherry pie filling that provides the juicy sweetness. Here’s a quick breakdown so you get why these are your best friends in the kitchen.

Flat lay of a neat stack of smooth, pale refrigerated pie crusts, a small white ceramic bowl filled with glossy deep red cherry pie filling with visible whole cherries, two large brown eggs with clean uncracked shells, and a small white ceramic bowl containing clear water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: It makes life so much easier and still yields that buttery, tender crust we all crave—be sure to roll out carefully to avoid cracks.
Cherry pie filling: Your star flavor—juicy, sweet, and slightly tart. I love the convenience of canned filling, but feel free to make it from scratch for that extra homemade touch.
Eggs: Whisked with water creates an egg wash that helps seal the pies and gives that beautiful golden shine.
Water: Mixed with eggs, it thins the wash just enough to spread smoothly without getting too heavy.
Coarse sanding sugar (optional): This adds a delightful sparkle and crunch on top—perfect if you want your pies to look extra festive.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Cherry Hand Pies with Pie Crust Recipe is how easy it is to play around with. I often swap fillings depending on the season or what’s in my pantry, and I encourage you to do the same—it’s all about making it your own.

Variation: I’ve tried using blueberry or apple pie fillings too, and honestly, they’re just as delightful. If you enjoy a little crunch, toss some chopped nuts into the filling before assembling for an extra layer of texture.

Step-by-Step: How I Make Cherry Hand Pies with Pie Crust Recipe

Step 1: Preparing the Dough

Start by letting your refrigerated pie crusts sit at room temperature for about 10-15 minutes. This little rest makes rolling out so much easier and helps avoid tearing. Then, grab your rolling pin and gently roll each crust out until it’s between ¼” and ⅛” thick—this thickness gives you that flaky crust everyone loves without risking undercooked dough.

Step 2: Cutting the Shapes

I like using a 3-4 inch holiday tree cookie cutter to cut the shapes because it’s festive and just the right size for a hand pie. Cut as many trees as you can from each crust, then gather the scraps, combine them gently, and re-roll to make the rest of your pies. This trick helps you get the most out of every crust without wasting a thing.

Step 3: Filling and Sealing

On a parchment-lined baking sheet, lay half the cut-out shapes and spoon about 1 to 1 ½ Tablespoons of cherry pie filling onto the center of each. Use your egg wash to brush the dough edges around the filling—this acts like glue and gives your pies that gorgeous finish. Place the other half of the dough shapes on top and press gently at the edges, then seal the seams with a fork. Don’t forget to cut small slits on top for steam to escape—that keeps your crust perfectly crisp.

Step 4: Baking to Perfection

Give each pie a final brush of egg wash and sprinkle sanding sugar if you like that little sparkle. Bake at 350°F (175°C) for 20-25 minutes or until golden brown and inviting. Keep an eye on them around the 20-minute mark to avoid over-browning. When they’re done, transfer to a cooling rack and enjoy warm or at room temperature.

Top Tip

Over the years, I’ve learned a few little tricks with this Cherry Hand Pies with Pie Crust Recipe that really help it shine and keep the process smooth. These are worth every moment if you want those perfect little parcels that look and taste like you spent way more time on them.

Room Temperature Dough: Don’t skip letting the pie crust warm up a bit—it’s a game-changer for easy rolling and sealing.
Don’t Overfill: I used to pack too much filling and ended up with messy pies. Less is more here to keep the crust sealed and neat.
Use Parchment Paper: Baking on parchment keeps things clean and helps prevent sticking or breaking when transferring to racks.
Vent Carefully: Those little slits aren’t just for looks—they let steam escape and keep your crust flaky rather than soggy.

How to Serve Cherry Hand Pies with Pie Crust Recipe

Garnishes

I love a light dusting of powdered sugar on top for a snowy effect, especially around the holidays. Sometimes I drizzle warm hand pies with a simple glaze made from powdered sugar and a splash of lemon juice to add a zesty brightness—it pairs wonderfully with the cherry filling.

Side Dishes

For a truly cozy afternoon treat, I serve these cherry hand pies with a scoop of vanilla ice cream or a dollop of whipped cream. If it’s brunch, a hot cup of coffee or tea is just perfect alongside these little delights.

Creative Ways to Present

I've arranged these on festive plates at cookie swaps, nestled them in decorative boxes for gifts, and even tied little napkins around them for a picnic. They’re portable and charming, so don’t hesitate to get a little playful with your presentation.

Make Ahead and Storage

Storing Leftovers

These hand pies are truly best enjoyed fresh, but if you have leftovers I recommend storing them covered at room temperature for the first day. After that, I pop them in an airtight container in the fridge, where they keep well for about three days.

Freezing

Freezing baked hand pies works like a charm. I place them on a baking sheet single-layered and freeze until firm, then transfer to freezer bags—this stops them from sticking together. They’ll keep up to two months and thaw beautifully in the fridge overnight.

Reheating

To reheat, I pop them in a 325°F oven for about 10 minutes to regain that flaky crispness, or microwave for a quick warm-up but then finish with a minute in the oven to keep the crust from getting soggy.

Frequently Asked Questions:

Can I use homemade pie crust for cherry hand pies?

Absolutely! Homemade pie crust adds a wonderful touch and is just as suitable as refrigerated crust. Just be sure to roll it out to about ¼” thickness for the best texture and handle it gently to avoid tearing.

How do I prevent the filling from leaking during baking?

Use the egg wash to seal the edges tightly and don’t overfill the hand pies. Leaving a small border around the filling before sealing helps ensure the crust comes together securely.

Can I freeze the cherry hand pies before baking?

Yes! For convenience, you can assemble the pies and freeze them on a baking sheet before baking. Once frozen solid, transfer to freezer bags. When ready, bake from frozen, adding a few extra minutes to the baking time.

What’s the best way to reheat leftover hand pies?

I recommend reheating in a conventional oven at 325°F for about 10 minutes to keep the crust crispy. If you’re in a hurry, microwaving briefly then finishing in the oven works well too.

Final Thoughts

Making these Cherry Hand Pies with Pie Crust Recipe has become a little ritual that brings me joy every time. The balance of flaky crust and sweet filling wrapped up in a cute holiday shape just feels like a hug in dessert form. Whether you’re baking them for a festive event or a quiet night in, I hope they become a staple in your baking repertoire, bringing warmth and smiles with every bite.