Irresistible Sour Cherry Hand Pies: A Sweet Delight

These irresistible sour cherry hand pies are a perfect balance of tart and sweet, wrapped in a buttery, flaky pastry. I love how easy they are to make and how they fill the kitchen with that comforting aroma of baked fruit and pastry. Whether it’s for a picnic, tea time, or a weekend treat, these hand pies always bring joy with every bite.

Why You’ll Love This Recipe

I love this recipe because it captures everything I crave in a fruit dessert — tangy cherries, crisp pastry, and just the right amount of sweetness. The dough is easy to handle, and I can make it ahead of time, which makes baking even simpler. The best part is that these hand pies are perfectly portioned, so they’re great for sharing or enjoying solo with a cup of coffee or tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
½ cup unsalted butter (cold, cubed)
1 cup pitted sour cherries (fresh or frozen)
¼ cup granulated sugar
¼ tsp salt
2-3 tablespoon ice-cold water

Directions

1. I start by mixing the flour and salt in a bowl. Then I cut in the cold, cubed butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
2. I slowly add ice-cold water, one tablespoon at a time, mixing just until the dough comes together. I form it into a disk, wrap it in plastic, and chill it in the refrigerator for about 30 minutes.
3. While the dough chills, I prepare the filling. I mix the pitted sour cherries with sugar in a small bowl and let them sit for 10 minutes so the juices start to release.
4. Once the dough is firm, I roll it out on a lightly floured surface to about 1/8 inch thick. Then I cut out circles (around 4 inches wide) using a cookie cutter or a glass.
5. I place a spoonful of the cherry mixture in the center of each dough circle, then fold it over into a half-moon shape and press the edges with a fork to seal.
6. I arrange the hand pies on a parchment-lined baking sheet and cut a few small slits on top to let steam escape.
7. I bake them in a preheated oven at 375°F (190°C) for 20–25 minutes, until they’re golden brown and crisp.
8. Once baked, I let them cool slightly before enjoying — they’re best served warm!

Servings and Timing

This recipe makes about 6 hand pies.
Preparation time: 15 minutes
Chilling time: 30 minutes
Baking time: 25 minutes
Total time: about 1 hour 10 minutes

Variations

I sometimes add a teaspoon of cornstarch to the cherry filling if the fruit is especially juicy. For an extra burst of flavor, I like to sprinkle a bit of cinnamon or almond extract into the filling. When I’m in the mood for something more decadent, I brush the tops of the pies with milk and sprinkle sugar before baking for that perfect golden crust.

Storage/Reheating

I store any leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I pop them in a 350°F (175°C) oven for about 5–7 minutes to bring back their crisp texture. I avoid microwaving them because it can make the pastry soggy.

FAQs

Can I use canned cherries instead of fresh or frozen?

Yes, I can use canned cherries, but I make sure to drain them well and reduce the added sugar since they’re often sweetened.

Can I make the dough ahead of time?

Absolutely, I often prepare the dough a day ahead and keep it chilled until I’m ready to roll it out.

How do I prevent the filling from leaking out?

I make sure to seal the edges tightly with a fork and avoid overfilling the pies.

Can I freeze the hand pies before baking?

Yes, I freeze the assembled unbaked pies on a tray, then transfer them to a bag once firm. They can be baked straight from frozen with a few extra minutes in the oven.

What if I don’t have sour cherries?

I sometimes use sweet cherries and reduce the sugar slightly or add a squeeze of lemon juice for tartness.

Can I make these pies gluten-free?

Yes, I can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Do I need to thaw frozen cherries first?

I prefer to thaw and drain frozen cherries before mixing them with sugar to prevent excess moisture.

Can I brush the tops with egg wash?

Yes, I like brushing them with beaten egg for extra shine and color.

How can I make them vegan?

I substitute the butter with vegan butter or coconut oil and brush the tops with plant-based milk instead of egg.

What should I serve with these hand pies?

I love serving them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.

Conclusion

These sour cherry hand pies are a delightful treat that blend tart fruit and buttery pastry into the perfect handheld dessert. I love how easy they are to prepare and how beautifully they bake up every time. Whether I’m making them for guests or just as a personal indulgence, these little pies always bring a burst of homemade comfort.

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