Cherry Hand Pies

Cherry hand pies are made with a juicy homemade cherry pie filling inside a flaky, golden browned pie crust.

Course Desserts

Cuisine American, Southern

Prep Time 30

Cook Time 3

Total Time 33

Servings pies

Calories 232kcal

Author Jessica Robinson

Equipment

Ingredients

Cherry Pie Filling

4 pounds Bing cherries pitted
¼ cup (½ stick) butter
1 to 1 ½ cups granulated sugar
¼ cup lemon juice
2 tablespoons cornstarch
¼ cup cold water
Homemade pie crust or biscuit dough

Instructions

Cherry Pie Filling

If using fresh cherries; Pit the cherries over a glass liquid measuring cup. Place pitted cherries into a deep frying pan. Place your hand over the pits and pour any excess juices into the pan.
If using frozen cherries; they will already be pitted and halved. Just add to the skillet and follow directions below.
Add the cherries into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
Dissolve the cornstarch into cold water, stir with a tablespoon.
Stir the cornstarch mixture into the cherry mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
Let pie filling cool completely before putting into the pie shell.

Cherry Hand Pies

Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick.
Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed)
Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.
These are best served warm.

Video

Notes

Cherry Pie Filling

Cherry pie filling can be made ahead of time and frozen for later use.

Sometimes I add a pinch of ground nutmeg.

Cherry Hand Pies

You can make hand pies AHEAD of time. Overlap them slightly on a half sheet pan lined with parchment paper and place in the freezer. Cover the tray loosely with plastic wrap.

Thaw cherry hand pies

Remove the plastic wrap that was covering the tray and discard it. It will have extra moisture you DO NOT want!

Let them thaw, uncovered in the refrigerator overnight OR on the counter for 1-2 hours. You still want them very cold when frying.

Cooking Cherry Hand Pies

Use canola oil heated to 375 degrees. This is so the pies do not absorb any odd flavors.

OR bake in a preheated 400 degree F oven. Place hand pies on a half sheet pan lined with parchment paper. Brush with an egg wash and sprinkle with a little bit of sugar. Bake for about 25-30 minutes or until the pie crust is golden browned.

Monitoring the oil temperature

If you do not have a thermometer. You can test if the oil is hot enough by sprinkling a tiny bit of flour off of your fingers into the center of the oil. If the flour bubbles out to the edges of the pan quickly, the temperature is ready.

Nutrition