Baking Cherry Hand Pies with the Kids

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Baking Cherry Hand Pies with the Kids

The girls and I baked these cherry hand pies a few days ago. So, so good! I was reminded about hand pies when I came across Amy Karol's rhubarb hand pies on pinterest the other day. We've made blueberry hand pies (inspired by her Angry Chicken post), and I would so love to make the rhubarb ones just as soon as I see rhubarb for sale, but hadn't attempted a cherry version until now.

Cherry Hand Pies

We used a slightly modified version of my cherry pie recipe. Two cans of sour pie cherries instead of three (plus the juice from one can) and only 3/4 cup of sugar.

This time, though, I cooked the cherry pie filling over the stovetop first. I wanted the filling to be properly thickened before I spooned it onto the pie dough. Also, I wasn't sure the shorter baking time that the small hand pies warranted would be enough to cook the filling.

Cherry Hand Pies

The pie dough is the same, but you could use any pie dough, including purchased or even puff pastry (as we do for turnovers).

Here, I have everything set out to assemble the hand pies, including rolled pie dough (Maia and Daphne each had their own pie dough to roll etc as well), cooked and cooled pie filling, egg wash with pastry brush, and some sugar for sprinkling on top.

Cherry Hand Pies

First, we rolled the dough and cut it into smaller sections. Or, as with Daphne, above, made a pattern of cut marks across the pie dough with her butter knife.

Cherry Hand Pies

We spooned our cherry pie filling into the center of each pie dough section.

Cherry Hand Pies

I'm so glad I cooked the filling first, so it gelled together and didn't run all over the place when we were assembling these.

Cherry Hand Pies

We folded the dough over the filling and crimped the edges with a fork (or, as with Daphne, poked little fork holes all over).

Cherry Hand Pies

Maia brushed our hand pies with the egg wash.

Cherry Hand Pies

And Daphne sprinkled sugar on the top of each.

Cherry Hand Pies

We baked the hand pies at 425 F for 10 minutes then reduced the heat to 350 and baked for another 5 minutes in the case of these smaller pies and another 10 or so minutes in the case of some larger ones we made.

Our cherry hand pies (and many of our family cooking efforts) are rather ragtaggle and certainly not pinterest perfect, but they are so fun to make and utterly delicious. It's hard to go wrong with hand pies (or bread dough shapes). Even the ones that Daphne thoroughly cut and poked were wonderful.

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  1. Dena says

    I have never made a pie crust before and am so fearful!! I am going to try it though, your cherry pie looks too delicious and Naomi loves cherries. Thanks for the push.

  2. says

    It’s so not hard! Do you have a food processor? That’s the quickest and easiest for cutting in the butter. But we’ve done it plenty of times with a pastry cutter as well and even with a knife and fork.
    Good luck!

  3. Amanda says

    Love these–each one has its own unique shape! we make ours with bluberries and they are so yummy we cant hardly wait for them to cool down!

  4. says

    Great experience ! :-) In France, this kind of pie is called “chausson” (litterally tranlated by “slippers”, I think ! lol) And mot of time, we can find it in bakeries, made with apples.

  5. Dena says

    I do have a food processor and I love butter so getting the ingredients today so there is no turning back. Thanks!

  6. says

    This is such a great idea! I have to agree, it’s fun seeing how each of the pies will be different. Can’t wait to go to the store and get some cans of cherries now! Does this also work with fresh cherries?
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  7. says

    going to make these today! a recipe modified from my two of my very favorite dessert cookbooks–how could i resist?! Q: did you modify cornstarch, salt, or almond extract in the hand pies?

  8. says

    okay, these were awesome! why have i never made cherry pie before? :) thank you! i just left the cornstarch salt and almond extract the same. a few modifications-divided the dough into 8 sections, then rolled out each section (afraid this was a non kid activity). also, i think cooling the filling before making the pies really helped me a lot. tried a couple of pies with the warm filling and they were disastrous! mine also took much longer to bake in the oven. i think next time i might make smaller pies, and divide the dough into 16.