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Cherry Hand Pies

  • Author: Jean Van't Hul
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes


  1. 2 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries which are often with the canned fruit rather than in the baking aisle of the grocery store)
  2. 3 tablespoons cornstarch
  3. 3/4 cups sugar, plus more for sprinkling
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon almond extract
  6. Pie dough
  7. 1 egg, beaten with a 1 tablespoon water


  1. Combine cherry pie filling ingredients in a large, heavy-bottomed pan and bring to a bubble over medium low heat. Stir frequently and let simmer until the mixture gels a bit. Set aside to cool.
  2. Roll out pie dough and cut into 6 x 6 inch sections (approximate is fine!).
  3. Spoon about 1/4 cup of cooled cherry pie filling onto the center of each pie dough section.
  4. Fold dough in half over the filling, and use a fork to crimp the edges closed.
  5. Place hand pies on a parchment paper-lined cookie sheet, brush the tops of the hand pies with the egg wash then sprinkle with sugar.
  6. Bake at 425 degrees Fahrenheit for 10 minutes then reduce the temperature to 350 F and bake for another 10 minutes or so until the crust is nicely golden and crispy.

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