Cherry Hand Pies
These Cherry Hand Pies are the best sweet little treat. I love making them with homemade cherry filling and homemade pie crust, but they are perfect no matter how you make them.
Servings: 16 hand pies
Ingredients
- 2 pie crusts homemade or store bought (see note)
Cherry Pie Filling
- 1 cup cherry juice (or apple)
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon red food coloring (optional)
- 1/4 teaspoon almond extract
- 2 1/2 cups fresh or frozen cherries
- 2 egg whites whisked
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Make sure you have your pie crusts completely prepared before begining the cherry pie filling.
- Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- In a medium sauce pan over low to medium heat, combine the cherry juice, sugar, corn starch, and cinnamon. Stir consistently, allowing the mixture to thicken, about 3 to 4 minutes.
- Add in the almond extract and food coloring (if using). Then stir in the frozen cherries. Cook for another 1 to 2 minutes, alllowing the cherries to thaw. Remove from the heat.
- Allow the filling to cool for a minute or two as you roll out the pie dough. It should be about 15 inches in diameter. Using something (a mason jar lid, or the rim of a glass tumbler), cut eight 4 inch circles in each pie crust. (You can reuse the scraps, you will just need to refrigerate them for about 30 minutes before rolling again.)
- Add a small amount (about a tablespoon) of pie filling to each circle. Fold it over, and press down the edges with a fork. Brush each of the hand pies with the whisked egg whites.
- Transfer to the prepared baking sheet. Bake for 20 minutes or until the crusts just begin to turn golden brown. Transfer to a wire cooling rack.
- Allow the hand pies to cool for 10 to 15 minutes. While they are cooling whisk together the powdered sugar and milk. Place wax paper underneath the wire cooling rack. Drizzle the mixture over the hand pies and allow to harden.
Notes
Please note that if you use my homemade recipe, you will need to double the recipe.