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Flaky Cherry Hand Pies

These Cherry Hand Pies are made with buttery pie crust, sweet-tart cherry filling, and baked to golden perfection perfect for holidays, bake sales, or cozy treats year-round.
Calories:
Author: Sandra Myers

Ingredients

  • 3 boxes refrigerated pie crust 2 crusts per box
  • 1 can 21 oz cherry pie filling
  • 2 large eggs
  • 2 tablespoons water
  • Coarse sanding sugar optional

Instructions

  • Preheat oven to 350°F (175°C). Thaw pie crusts. Line baking sheet with parchment. Whisk eggs with water for egg wash.
  • Roll each crust to ¼–⅛ inch thick. Cut out tree shapes with cookie cutter. Save and re-roll scraps to make more.
  • Place half the trees on baking sheet. Add 1 to 1½ tbsp cherry filling in the center. Brush edges with egg wash.
  • Cover with another tree cutout. Press edges starting from trunk, then crimp with fork. Cut small slits on top.
  • Brush tops with egg wash, sprinkle sugar if desired. Bake 20–25 mins until golden. Cool on rack, serve warm or room temp.