Cherry Hand Pies are mini pie crusts filled with homemade cherry pie filling, fried to a golden brown, and drizzled with an almond glaze. After you try these, you will want to try my Apple Hand Pies, too!
Cherry Hand Pies
These cherry hand pies are the next best thing to a whole cherry pie. They are the perfect size for a quick snack or dessert. The dessert starts with my homemade no-fail pie crust cut into smaller crusts. Then, homemade cherry pie filling is added to the mini crusts and folded inside. But, that is not all! Don’t forget the sweet almond glaze on top! Besides frying the hand pies, I will also let you know how to bake them in the oven or cook them in the air fryer.
Ingredients & Substitutions
Pie Crust: If you look at the recipe, you will notice you need one homemade pie crust. This is the exact amount needed for this hand pie recipe, and it just so happens to make enough for two round crusts (for a pie that has a top and bottom layer). The store-bought equivalent may be more than 1 box, as each box contains two thin crusts and will only yield 8-10 circles. You can buy two boxes of store-bought pie crust or you can cut this hand pie recipe in half.
Cherry Pie Filling: You can buy a can of pie filling to fill the crusts, but I encourage you to try making your own homemade pie filling. When you make your own, you know exactly what is in the pie filling without all the added preservatives. Or, try blueberry (used in my blueberry pie) or apple pie filling!
Glaze: The glaze drizzled over the pies is a sweet almond glaze. If you are not a fan of almond extract, you can leave it out. If you have a nut allergy, use imitation almond extract instead.
Can I Make this Recipe Ahead of Time?
Sure! Both the cherry pie filling (if made homemade) and the pie crust can be prepared days ahead of time. In addition, both can be frozen for up to 3 months. You could also get the hand pies assembled and then freeze them. To do this, place the assembled hand pies onto a parchment paper-lined baking sheet. Transfer them to the freezer for an hour or two. Then, store the frozen hand pies in a freezer-safe container for up to 3 months. Don’t forget to label and date the packaging.
How to Bake Cherry Hand Pies in the Oven
To bake the hand pies in the oven, line a baking sheet with parchment paper. Place the assembled hand pies onto the lined baking sheet. Bake for 15-17 minutes at 400°F.
Can I Make these in an Air Fryer?
You bet! First, assemble the pies. Then, working in batches so you do not overcrowd the basket of the air fryer, air fry the hand pies for 6-8 minutes at 360°F.
How to Store Cherry Hand Pies
These hand pies can be stored at room temperature, covered, for 2-3 days. If you are planning to freeze the cherry hand pies, I recommend freezing them before being baked. See above about making the hand pies ahead of time.
More Cherry Treats
Cherry Hand Pies
- 1 homemade pie crust recipe*, or 2 boxes store-bought
- 2 ⅓ cups (595 g) cherry pie filling, homemade or 1 can (21 ounces )store-bought pie filling
- canola or vegetable oil, for frying
- 6 cups (750 g) confectioners' sugar
- 7-9 tablespoons whole milk, or more or less to reach desired consistency, room temperature
- ½ teaspoon almond extract
Cherry Hand Pies
- Roll out the pie crust to ⅛ inch thick. Use a cookie cutter to cut the crust into 4-5-inch rounds. (You should get 26-28 pie crust rounds if using homemade, it may be less if using store-bought.)
- Add 1 heaping tablespoon of cherry pie filling to each round. (If you made your own cherry pie filling, let it cool before adding to the crust.)
- Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal each crust. Crimp with a fork.
- Mix confectioners' sugar, almond extract*, and 7 tablespoons milk in a bowl until smooth and creamy. If the glaze is too thick, add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency. Set aside.
- In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.
- Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
- While the hand pies are still warm, coat with the glaze. You can coat the pies by drizzling the glaze over each pie or dipping each pie into the bowl of glaze using a large fork. Serve warm or cold.
Did you make this recipe?
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Can you use empanada dough (discos)?