Cherry Hand Pies :: Heart Shaped for Valentine’s Day (Or Any Day!)

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Cherry Hand Pies -- Heart Shaped for Valentines Day!

Cherry hand pies are delicious any time, but they're especially perfect for Valentine's Day when you shape them into hearts.

Here's my recipe:

Heart-Shaped Cherry Hand Pies

Makes approximately 1 dozen. Doubles easily.


  • 1 can tart cherries in water; reserving half of the liquid (I buy Oregon Fruit Products, usually sold in the canned fruit section rather than with the canned pie fillings in the baking aisle)
  • 2 tablespoons cornstarch
  • 1/3 cup sugar, plus extra for sprinkling
  • Scant 1/4 teaspoon of almond extract
  • 1 recipe pie crust (see below, or buy if you prefer)
  • Egg wash (1 egg whisked with 1 tablespoon water)


Hand Pies with Canned Cherries

Mix the cherries, half the liquid from the can, sugar, cornstarch, and
almond extract in a heavy-bottomed pan. Cook over medium heat, stirring
regularly, for 8-10 minutes or until the liquid turns thick, gels, and bubbles.
Remove from heat and let cool.

Preheat oven to 425 degrees F and line 2 cookie sheets with parchment
paper. Also, bring the pie crust dough out of the fridge to soften slightly (15

Cherry Hand Pies for Valentines Day 01

Roll out half of the pie crust on a floured surface. Use a 3 inch,
heart-shaped cookie cutter to cut hearts out of the dough. Transfer to
parchment-paper-lined cookie sheets.

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Spoon a couple tablespoons of cherry filling onto the center of each

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Cover each with a second dough heart. Press the edges closed with fork

Use a sharp knife to cut an X (for a kiss) in the top crust.
(Alternately, use a tiny heart cookie cutter to punch a heart out of the center
of the top crusts, before placing
them over the filling.) Brush each hand pie with egg wash, then sprinkle with

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Bake for 20 minutes, or until crust is golden brown at edges.

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8. Enjoy warm or at room temperature.


Pie Crust Recipe for Cherry Hand Pies


  • 3 cups flour (I use half white whole wheat flour and half all-purpose flour) or pastry flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup butter (2 sticks), sliced into tablespoons
  • 12 tablespoons ice water


Mix dry ingredients in a food processor. Add half the butter slices,
pulse a couple times, then add the other half. Pulse several times. Or, you can
cut the butter into pea-sized pieces with a pastry cutter or knife and fork.

Pour flour mixture into a large bowl. Add ice water, 3 tablespoons at a
time, using a sturdy rubber spatula to alternately mix and press it in between
water additions. Use the spatula or your hands to bring the dough into a loose

3.  Divide the
dough in two and wrap each section in plastic wrap. Knead slightly within wrap
to create a more cohesive ball. Chill in the fridge for at least 30 minutes.

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  1. says

    How do you keep the filling inside? I have tried and tried but it always gets everywhere and then looks like hot lava seeping out as they bake. I’ve tried lessening the amount inside but then there isn’t enough filling. I’ve tried making the crust very thin but then it splits. Maybe I’m just not meant to make pies in the “hand” format! :)