- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 1 teaspoon vanilla extract
- 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- 1 1/2 teaspoons raw sugar
Line 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°. 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.
Nutritional ContentOne serving contains: Calories (kcal) 289.9 %Calories from Fat 37.0 Fat (g) 11.9 Saturated Fat (g) 3.2 Cholesterol (mg) 11.0 Carbohydrates (g) 41.1 Dietary Fiber (g) 4.0 Total Sugars (g) 21.4 Net Carbs (g) 37.1 Protein (g) 4.2 Sodium (mg) 247.3Reviews Section
- 2 cups, stemmed and pitted cherries, roughly chopped (approximately 1 pound of cherries)
- 1/4 cup plus 3 tablespoons sugar, divided
- 2 teaspoons zest and 3 tablespoons juice from about 2 lemons
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- One half recipe Easy Pie Dough (or your favorite butter pie crust)
In a medium sauce pan combine cherries, 1/4 cup sugar, and lemon zest. In a small bowl whisk together lemon juice, corn starch, and vanilla. Pour mixture over cherries and stir to incorporate. Heat cherries over medium high heat, stirring frequently until juices come together to form thick sauce. Remove from heat, cover and refrigerate until cool, at least 1 hour.
Meanwhile, cut out eight 6-inch squares of parchment paper. Divide pie dough into eight equal balls. On a well floured surface, roll out the dough balls into 5-inch rounds. Place each round on a piece of parchment paper, stacking them together so they don't stick. Refrigerate pie rounds for 30 minutes to 1 hour to allow them to firm up.
Line a large baking sheet with parchment paper. Remove the dough from the refrigerator. Place 2 to 2 1/2 tablespoons cooled cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal. Brush the outside of the pies with egg and sprinkle with remaining 3 tablespoons sugar. Make 3 small cuts on the top of the pies to vent. Refrigerate prepared pies for 30 minutes.
Set rack to the middle position and preheat oven to 350°F. Bake pies until golden brown, 25 to 30 minutes. Remove from oven and let cool in the pan for 2 minutes then transfer to a wire rack to cool completely.
- 3 cups fresh or frozen unsweetened pitted tart red cherries
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 3 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 ½ cups butter, cut up
- 2 eggs, lightly beaten
- ¼ cup milk
- Coarse sugar
For filling, in a medium saucepan combine first five ingredients (through orange juice). Cook and stir over medium heat until thickened and bubbly cool. (Or transfer to an airtight container and chill overnight. Stir before using.)
For pastry, in an extra-large bowl stir together flour, 2 Tbsp. granulated sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 Tbsp. of the milk over part of the flour mixture toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding milk until mixture begins to come together.
Gather pastry into a ball, kneading gently just until it holds together. Divide pastry into fourths form four balls. If needed, cover with plastic wrap and chill until easy to handle (up to 1 hour).
Preheat oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface, roll each pastry ball into a 9x8-inch rectangle cut into four 4 1/2x4-inch rectangles. Brush edges with additional milk. Spoon 1 well-rounded Tbsp. filling onto half of each rectangle fold remaining half of rectangle over filling. Seal edges and prick tops with a fork. Place on prepared baking sheets. Brush pies with additional milk and sprinkle with coarse sugar.
Bake 20 to 25 minutes or until light brown. Remove cool slightly on wire racks. Serve warm or at room temperature.
Cherry Hand Pies
February is National Cherry Month and somewhere in the range of February 20th through the 22nd is National Cherry Pie Day. I say somewhere in that range because I wasn’t able to find a source to this special day and there are varying statements as to which day it actually falls on. What I do know is that cherry pie is amazing, especially when you use homemade cherry pie filling from cherries you picked off the tree yourself! Of course, any cherry pie filling works great too, but the satisfaction that I feel when I eat anything using my pie filling is wonderful. After all, it was really the first thing I ever canned!
If you remember, I had a neighbor with a sour cherry tree in his front yard. He was kind enough to let me pick as many cherries as I wanted. I picked, rinsed, pitted, and canned as many as I could and I am still reaping the rewards of those efforts. So fun! I have a few jars left, and a few cherry recipes up my sleeve still.
These use fresh sour cherries:
Cherry Almond Cake
Sour Cherry Financiers
Chocolate Almond Topped Cherry Pie
This recipe uses maraschino cherries instead:
Cherry Pecan Bread
And finally, these use dried cherries or cherry flavored Craisins:
Chocolate Fudge Cookies
I love those Hostess cherry pies you grab at the gas station or grocery store in a moment of weakness. I really wanted to make some myself, so I experimented using a basic homemade pie dough, my cherry pie filling, and a powdered sugar glaze. They were amazing and I can’t wait to make them again!
One last note: I used the “Good for almost everything pie dough” from Dorie Greenspan’s Baking From My Home to Yours. If you don’t have this book yet, you really should order a copy! Anyway, you can use whatever pie dough you like, but if you don’t have a recipe I have included Dorie’s below.
3 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 sticks very cold or frozen butter, cut into tablespoon pieces
1/3 cup very cold or frozen shortening, cut into 4 pieces
1/2 cup ice water
cherry pie filling
1 beaten egg
1/2 cup powdered sugar
Put flour, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and shortening pieces and pulse several times just until it’s cut in to the flour mixture. Do not over process, you want a mixture that has some pieces the size of peas and some the size of barley. While pulsing the machine on and off, add 6 tablespoons of water gradually. Check the dough, it should stick together when pinched. Add little bits of water at a time if needed to get to this point. Big pieces of butter in the dough are fine.
Remove the dough from the food processor and onto a lightly floured work surface. Roll or pat dough into 5-6″ circles about 1/4″ thick. I made mine a little bit thicker than 1/4″. I also like a heftier crust on my hand pies, so I pinch up the sides a bit as you can see in the photo.
Layer the circles between sheets of parchment paper and chill in the refrigerator for about an hour, or in the freezer for 15 minutes.
Preheat oven to 400 F. Line baking sheets with parchment paper or a Silpat.
Moisten the edges of the dough circle with water. Spoon cherry pie filling onto one side of the circle, using about 1/4 cup or so. You need enough room around the edges to seal the hand pie, so be careful not to use too much.
Fold the other half of the dough circle over the filling and press the half circle edges firmly together. Starting at the right side, turn the edge over to form a crimp. Repeat this process all along the edge. Use the tines of a fork to crimp the edges.
Brush the pastry lightly with the beaten egg to help them brown. Use a sharp knife to cut a few slits in the top to allow steam to escape. Place on parchment lined baking sheet.
Bake for 15-20 minutes, or until pastry is golden brown and filling is bubbly.
Remove from oven and allow to cool to room temperature.
Make a glaze from powdered sugar and a little milk and brush onto hand pies.
Wonderful! Very simple and tasty. Next we'll make then smaller - 1/2 the size.
Fabulous, but I didn't find them easy to make. My complaint isn't so much the pitting of the cherries, but my filling didn't firm up and closing the hand pies was a bit daunting.
I LOVE these hand pies and they are super easy to make (and multiple family members now request them). I also really like having hand pies instead of one big pie. somehow it is easier to serve and deal with left overs. I like my cherry pie a little tart, so I do add some unsweetened cherry juice. I have also found that the quality of the few ingredients makes a big difference (both the fresh/frozen cherries and vanilla). They are extra delicious with fresh cherries, but still tasty with frozen. I am going to try with lemon filling tomorrow. we'll see how that goes!
Great summer easy desser. I used dried wild blueberries and soaked them in Kirsch for that extra touch.
I used frozen pie crust (what I had on hand) and the recipe made 8 2" x 4" hand pies plus extra filling. These were delicious and a big hit with my husband.
The Dafour pastry is wonderful, but it has to be stretched to its absolute limit to yield 9 pies. Based on the reviews, I threw in about a 1/4 cup more cherries and ended up with some left over filling. There seemed to be enough filling if you use a 1/4 c measure to scoop it making sure to stay just under the rim. Four forks for the filling alone over ice cream: a beautiful, delicious and time efficient dinner party dessert!
I love this recipe, so easy & good. I add a splash of Kirsch, brings the taste level up. I also use Wegman's puff pastry it IS better than Pepperidge Farm.
Excellent! The filling was the perfect balance of sweet and tart. Used Pepperidge Farms puff pastry and rolled each sheet out just a bit & cut into fourths for a total of 8 pies. Filling was enough for only 6.
I made this but made a couple of changes. First off I couldn't get the recommended brand of pastry dough so I used Pepperidge Farms. This posed a problem in that the dough was not large enough to make the indicated 9 pies. I ended up with four large pies and 4 mini pies. Also I thought the flavor was good but I added a dash of Jack Daniels to give it some depth. They were completely done if not a little done by 30 minutes. 25 would have been more accurate. I thought they tasted great, but would make my own pastry dough next time.
Very easy and fun to make, I really liked them but was not blown away (thus the 3 stars). I would make them again though.
These were a huge hit with my family. I used the Dufour pastry, which gave the finished recipe a wonderful buttery taste. Would love to try it with blueberries.
I've made blueberry hand pies, apple hand pies and of course the original cherry. I rarely have the opportunity to eat them because they fly off the plate! They're a keeper!
I added dried cranberries instead of dried cherries and added a bit of lemon juice and lemon zet for a bit of tartnes! I should have made more! It's wonderful.
The pies are so easy to make and absolutely delish. Made them twice for guests using Pepperidge Puff Pastry sheets. The second time I made the mistake of adding more dried cherries than stated. It made the filling too dry and chewy. I froze the extras without the egg wash and sugar.
I used Pepperidge Farm puff pastry and adjusted the size accordingly. These are really good, especially warm! Some of the flavor is lost when they are served at room temperature.
I really hate the aftertaste of cornstarch in a pastry. I used ground tapioca for a more neutral taste. I also plumped the dried cherries in Amaretto to compensate for the water in the cornstarch. A very good recipe for those summer cookouts.
Excellent, fast, and easy if you use the Dufour and a big jar of pitted tart pie cherries packed in water, drained (both at Whole Foods). I made six extremely generous pies. If you have quality jarred cherries available, there is no reason to pit or make these only in season they can be made year-round (think hot cherry handpies on a cold winter's day!).
These hand pies are yummy and are great to prep in advance for a party. but no way the active time is 25 minutes. at least not the first time. It took me that long to pit and cook the cherries, then I still had to make all the individual pies. I'll do it again, though.
I used almond extract instead of vanilla, but otherwise followed the recipe. Would try again with regular pie crust.
The filling is good. quite good. Not the most exceptional cherry pie filling I've ever made, but good. But the puff pastry crust. very disappointing. Perhaps if weɽ eaten them right out of the oven. they would have been better. But I found that the crust just got sort of tough. My regular homemade pie crust would have been a lot better. These sound better in theory than they tasted in actuality.
Made our own crust using Melissa Clark's recipe in In the Kitceh with a Good Appetite- the filling was delicious! Highly recommend and so easy, even with making your own crust. The doulble crust recipe gave us 8 pies.
This is a great and easy recipe, especially for those who have trouble making crust like me.
If you are a cherry lover, this is such a treat. This is the first time that I baked with fresh cherries and it was well worth the effort. The puff pastry was very easy to work with. I followed all the directions according to the recipe and my hand pies looked great.
Very yummy! A huge hit at the 4th of July party this year! Made with my own puff pastry. Agree that this doesn't quite make enough filling. My last two were slim on filling.
Air Fryer Cherry Hand Pies
These Air Fryer Cherry Hand Pies are perfectly portioned, two-bite tender cherry pies with a sweet glaze. Perfect for the summer months since they’re made in the air fryer for convenience (and no heating up the house!). Don’t have an air fryer? There’s a baking option, too!
I fully admit it: I’m a Fourth of July grinch.
I absolutely, positively, with every fiber in my being HATE the Fourth of July. Not for the message, of course – love my independence! – but for the weather and the certain explosives Americans adore so much.
I am a total firework grinch. Actually, “grinch” is putting it lightly. I’m an expletive you don’t ever want to hear a young lady say. That is how much I loathe them.
I’ve never really liked them, actually. They’re so loud and aggressive and expensive. They don’t make me feel any more magical. I don’t find them romantic. I just can’t help but think about all the poor animals or veterans with PTSD who have to suffer that night and the nights leading up to it.
And the people in my neighborhood Facebook group are the WORST. They act like it’s grounds for child abuse if their kid can’t see fireworks, or hold their tradition over helpless lil cuddly animals who are scared to death. It’s just selfish and I hate it!
But anyway, I won’t ramble on about it anymore because I guarantee some backwoods ninny is going to come at me for expressing my distaste for explosives. Spare me. (Also, thanks for the money it took for you to click to my site and comment – I’ll use it to donate to an animal shelter near me!).
Back to food: I don’t mind summer BBQ food, though, and there seems to be a plethora of it this time of year. I can’t walk outside without smelling delicious grilled foods sizzling away on the barbecues. I love nothing more than a fresh white summer corn char-grilled and slathered with butter, or blistered jalapenos in a smoky pico de gallo.
I think BBQ foods are as popular as they are (besides being delicious of course) is because they don’t require turning on your oven and heating up your entire house. I can’t stand to do that because I want my house to remain a meat locker-temperature at all times. So I got to thinking and that’s exactly how these Air Fryer Cherry Hand Pies were born!
I got an air fryer for Christmas and have been experimenting with desserts in it. I already knew it was delicious for perfectly crisp homemade French fries and fried chicken, but you won’t believe how tasty and simple these hand pies are!
What’s an air fryer, you ask? It’s an appliance that uses convection heat to circulate around your food, essentially “frying” it without any oil. It results in super crispy things like fries and mozzarella sticks, but can even cook steaks, chicken, turkey breasts, and more! I usually don’t like to buy all the latest appliances but this one is amazing since it’s a healthy alternative to frying and makes things crispier than a traditional oven.
Take some refrigerated pie crusts and roll them out. Use a 4.5″ round biscuit cutter (or I used the lid to a reusable tumbler!) to cut out circles of dough. Drop a Tablespoon of pie filling (I obviously used cherry!) in the center, then brush a little water around the edge of the circle and fold over the side to seal. It’s okay if some pie filling seeps out – no prob! – just crimp the edges with a fork and poke a couple of holes in the top for steam to vent.
Then you just pop them in the air fryer at 370 degrees F for 8 minutes and voila! Perfectly portioned irresistible hand pies! I drove home the irresistible factor by dunking them in a simple powdered sugar glaze, but that’s totally optional.
Don’t like cherry pie filling? (Are you even American though??) Simply substitute with ANY other flavor of pie filling (these are especially amazing with blueberry or apple pie filling!). You could even fill these with chopped up candy bars (Reese’s cups!!) or fillings like marshmallow fluff and peanut butter.
But whatever you do, make them and enjoy them no matter what you’re doing for the Fourth!
Cherry Pie Ingredients
Cherry pie filling – if you are one of those super chefs who has mastered the art of homemade cherry pie filling, absolutely go for it when making your cherry hand pies. If you’re like me and you like a recipe that leaves little room for error, go ahead and use a canned cherry pie filling. The best thing about using canned filling is that it’s available year-round (which means that these easy cherry hand pies are able to be made year-round too). No more waiting for summer cherries!
Pie Crust – this cherry hand pie recipe can be made one of two ways (both of which taste incredible). First, you can take the easier way and make cherry hand pies with Pillsbury pie crust. Super simple, super delicious!
If you’ve got a little more time on your hands, go ahead and make a homemade pie crust for your cherry hand pies. No matter what method you choose, you’re in for a tasty portable dessert that everyone will love!
Icing – a simple combo of confectioners sugar and milk is literally the icing on the cake (or hand pie…) for these cherry hand pies. While it’s not necessary, I find a nice icing drizzle or dip makes these hand pies even yummier!
If you haven&rsquot made your own pie crust before, my simple no-fail recipe below is the one to try! I&rsquove made it dozens of times, and it always comes out perfectly! It&rsquos easy to work with, not overly sticky, and tastes great too! It&rsquos also pretty flexible and pliable, so it won&rsquot crack when you fold it over to crimp the pies closed. This recipe is pie crust perfection!
- ½ cup butter
- 4 tablespoons almond paste
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- ¼ cup ice-cold vodka
- 4 to 5 Tbsp. ice-cold water
- 1 (12-oz.) package frozen sweet cherries
- 6 tablespoons Demerara sugar, divided
- ½ cup dried cherries
- ⅓ cup seedless raspberry preserves
- 1 tablespoon butter
- 1 teaspoon vanilla bean paste
- Parchment paper
- 1 large egg
Cut 1/2 cup butter into small cubes chill butter and almond paste 15 minutes. Stir together flour and salt. Cut butter and almond paste into flour mixture with a pastry blender until it resembles small peas. Gradually stir in vodka and 1/4 cup ice-cold water with a fork, stirring just until dough begins to form a ball and leaves sides of bowl, adding up to 1 Tbsp. more water if necessary. Place dough on plastic wrap shape into a flat disk.
Divide dough into 12 portions. Shape each into a ball. Flatten each into a 3-inch circle on a lightly floured surface roll into a 5-inch circle. Stack circles between layers of plastic wrap or wax paper. Cover stack with plastic wrap chill 2 to 24 hours.
Preheat oven to 425°. Spread frozen cherries in a lightly greased 13- x 9-inch baking dish sprinkle with 4 Tbsp. Demerara sugar. Bake 25 minutes or until juice begins to thicken, stirring every 10 minutes. Remove from oven immediately scrape cherries and juice into a bowl, using a rubber spatula. Stir in dried cherries and next 3 ingredients cover with plastic wrap. Cool completely (45 minutes).
Working with 1 circle at a time, spoon 1 heaping Tbsp. cherry mixture into center of each dough circle fold dough over filling. Press edges together with a fork to seal. Place on a parchment paper-lined baking sheet.
Whisk together egg and 1 Tbsp. water. Brush pies with egg mixture. Cut 1 to 2 slits in top of each pie sprinkle with remaining Demerara sugar.
Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and cool 15 minutes.
Cherry Hand Pies
Yield: 8 hand pies
1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted
2/3 cup dried cherries
1/2 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 package puff pastry*, thawed in refrigerator (I used Pepperidge Farm 17.3 ounce package)
Flour (for dusting)
1 large egg white
1 1/2 teaspoons coarse sugar
1. Line a large rimmed baking sheet with parchment paper. In a small bowl, mix cornstarch and 1 1/2 tablespoons cold water. In a large saucepan, combine fresh cherries, dried cherries, sugar, lemon juice, vanilla and salt. 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.
2. On a lightly floured surface, roll out one pastry sheet at a time to create a rectangle. Using a sharp knife or pizza cutter, cut each sheet of dough into dough into 4 rectangles roughly 6x5" (you'll have a total of 8 rectangles with both sheets if using Pepperidge Farm brand). In a small bowl, whisk egg white and 1 tablespoon of water to create the egg wash.
3. Working with 1 rectangle at a time, place the pastry on a lightly floured work surface and brush edges with egg wash. Scoop about 3 tablespoons cherry mixture onto one side and fold the dough over the filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a couple of slits in top of each hand pie to vent. Place hand pies on prepared baking sheet repeat with remaining dough and filling.
4. Brush the tops of the hand pies with egg wash and sprinkle with coarse sugar. Chill for 30 minutes.
5. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, about 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks let cool completely.
- Recipe adapted from Bon Appétit.
- You can substitute the fresh cherries with 12 ounces frozen pitted cherries, unthawed.
- *The Bon Appétit recipe called for a 14-ounce package all-butter puff pastry (preferably Dufour). I used Pepperidge Farm because it's what I had on hand.
- These Cherry Hand Pies can be made one day ahead and stored at room temperature.
- I wasn't really all that particular with my rectangle measurements, some pies were definitely bigger and a little more rustic than others.
Adapted from Bon Appétit
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Thursday 6th of June 2019
Awesome! My husband is not a dessert person except for cherry turnovers, or hand pies. We both loved this recipe, thank you.
So happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback! -Jamie
Thursday 20th of August 2015
I just wanted to say that your blog is gorgeous! Love the photography and the light in your photos.
I'd love to include your Cherry Hand Pies in a hand pie recipe roundup that I'm preparing for Parade Magazine (to be published in Sept).
If you're fine with it, could I use one of your photos with a linkback to your original post (https://www.mybakingaddiction.com/cherry-hand-pies-recipe/)?
Let me know your thoughts & thanks so much in advance!
Friday 21st of August 2015
Felicia- Hello! Yes, that is fine - thanks so much for contacting me. -Jamie
Allison @ A Foodie in Europe
Sunday 3rd of August 2014
These look so good! I am very glad it is cherry season in Spain. I am going to make these tomorrow!
Sunday 3rd of August 2014
If I didn't have puff pastry on hand could I make a pie crust and use instead?
Monday 11th of August 2014
Pie crust will work but give a different texture to the crust of the pies. Thanks for stopping by.
Thursday 12th of June 2014
How do I get the Stouffer's Ad off your page? I couldn't read the recipe because the Ad was on top of it and there was no "close" button. grrr..
Bernie, I'm sorry you had trouble. I'm not sure which ad is the Stouffer's one, as they change from person to person. I will say that every pop-up ad is required by law to have a close button, so I know it's there. Just not sure where. - Jamie
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Hi, thanks so much for stopping by. I&rsquom Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar.
Simple Cherry Pastry Pies
GUESS WHAT. I made little handheld pies! And I have to say/type that these simple cherry pastry pies are my favorite dessert of the summer. That says a lot considering s’mores tartlets.
So about the pastry pies. They’re hand pies! And also sort of like toaster strudels, which is enough reason to make a mad dash to the kitchen like, right now. But what makes them even better than store-bought toaster strudels is that the filling is made from actual real fruit. Summer sweet cherries to be exact.
We’re using frozen puff pastry today. Store-bought puff pastry is a lifesaver in the kitchen. Buttery, crisp, flaky, and convenient all in one. One package of puff pastry comes with 2 sheets. You’re going to cut each sheet into 6 rectangles, like so:
So, you’ll end up with 12 rectangles. 6 will be the bottoms of the pastry pies and 6 will be the top. Following?
Now you’ll layer on a homemade cherry filling. The great thing about this filling is not only are you using real cherries, you can use frozen cherries. Making my adorable cherry pastry pies a year-round treat.
Now, layer the remaining rectangles on top. Crimp the edges with a fork to seal all that cherry goodness inside. Which will still likely ooze out a little. Embrace the slight spillage. It’s yum.
The cherry pastry pies turn a beautiful golden brown as they bake. Before going into the oven, brush them with a little egg wash, which gives the tops a beautiful sheen. A sprinkle of coarse sugar adds a little sparkle.
Clearly, a necessity in my kitchen.
Since they’re sort of like toaster strudels– and totally like pop-tarts too– I’m having one for breakfast to shake up my very blah morning.