Cherry Hand Pies
Cherry Hand Pies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Line a large rimmed baking sheet with parchment paper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine a large rimmed baking sheet with parchment paper.
Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend.
Combine fresh cherries and next 4 ingredients in a large saucepan.
Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes.
Add cornstarch mixture; bring to a boil, stirring often.
Remove from heat and let cool to room temperature, stirring occasionally.
Roll out pastry on a lightly floured surface to an 18x15" rectangle.
Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles.
Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash.
Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet.
Crimp edges with a fork to seal.
Using a sharp knife, cut a few slits in top of pie to vent.
Place on prepared baking sheet; repeat with remaining dough and filling.
Brush tops with egg wash, then sprinkle with raw sugar.
Chill for 30 minutes.
Preheat oven to 375°F.
Bake pastries until tops and bottoms are golden brown, 30-40 minutes.
Let cool for 10 minutes on baking sheet.
Transfer to wire racks; let cool completely.
DO AHEAD: Can be made 1 day ahead.
Let stand at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
