Cherry Hand Pies

 My family love pies but since I started working in the church kitchen, I rarely spend time making special treats like I used to.  Cobbler's children have no shoes, right?  When I saw frozen cherries at Sam's Club, I wanted to surprise my family  with some cherry hand pies for dessert.  

 Not wanting to spend a lot of time on fillings, I simply tossed the frozen cherries with sugar, lemon zest, tapioca, and for flavoring, almond extract.   

 Brush the tops with egg white and either raw or granulated sugar can be used for sprinkling.

These are also great for making as mini-cherry pies.  

My 8-year old insisted that he'd have one for breakfast next day.  Hey, why not, it sure beats a Pop Tart.   

Print This Recipe!

Cherry Hand Pies
Makes about 8 hand pies
Adapted from Bon Appetite

12 ounces frozen pitted cherries, slightly thawed, coarsely chopped
2 tablespoons tapioca
1/2 cup dried cranberries
1/2 cup granulated sugar, extra for sprinkling
2 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 teaspoon almond extract
1/8 teaspoon table salt

1-double pie crust of your choice, rolled out and chilled well (click here for pie crust recipe)
1 large egg white
1 tablespoon water

Preheat oven to 375°F.

Toss together in a bowl the first 8 ingredients.  Refrigerate while working with the dough.

Whisk egg white and 1 tablespoon water in another small bowl for egg wash, set aside.

Take the chilled crust, roll out to a large rectangular shape about 18" x 16".  Use a pie crust cutter and a clean ruler, cut the crust in smaller rectangles about 4x5, or so.  Chill the pastry and work with one rectangle at a time.

Using your finger or a pastry brush, apply the egg white mixture on the edges of the small rectangles.  Scoop a heaping tablespoon of filling mixture, fold over the dough, forming a packet.  Seal the edges well by using a fork to crimp the edges.  Cut two or three slits on top with a paring knife.  Repeat the process with remaining pastry and filling.  Makes about 8 packets.  At this point, these can be frozen for later use.

Line two baking sheets with two sheets of parchment paper. Place the pies, fits about  4 on each pan.  Brush tops with egg white mixture, then sprinkle with granulated or raw sugar is fine, too.  Bake until tops are golden brown and filling oozes out, about 30 minutes.  Transfer to wire rack and cool before serving.


  1. yum! i'm with jh...may i come for breakfast?!?? ;)

    1. These pies and we will be waiting for you when you come in July. :)

    2. :hop: :D can't wait! i'm on my way. ♥

  2. oh, yummy! this makes me feel like it's really getting to be summer! those hand pies look so good i wish i could bite into one right now! :)

  3. Looks delicious! I'd like one for my breakfast...

  4. That looks soooo YUMMY!! I wanna try this recipe sometime.

  5. Mmm these look absolutely delicious!

  6. Oh! These pictures have such a rustic and nostalgic charm to them. They make me think of summers in Savannah. :) I like the simplicity of this recipe. I'm looking forward to trying them someday.

  7. These look delicious! I've nominated you for a One Lovely Blog Award (details at http://somesomeandsome.blogspot.co.uk/2012/05/one-lovely-blog-award.html). Thank you for sharing - I love that your recipes can be used for large or small groups and, having done some church cooking, really appreciate that you share recipes for larger groups! Thank you!

  8. I agree with every one else! These look incredible! I made hand pies for a church picnic for Memorial Day and mine didn't stay together in the oven! They still tasted great though, even if they did look like cherry filled tacos. :)

  9. What a lovely interpretation of a classic Southern favorite! I've made many hand pies but have never used cherries. I stick with apples and peaches because that's what Granny did! :) Thank you for the inspiration! Your photos are stunning, too!

  10. Kay, this recipe for cherry hand pies sure sounds delicious! Happy baking! - Ramona from Sam's Club

    1. Did I tell you that Sam's Club is my second home? Thanks for your visit, Ramona. :)