These cherry hand pies are an easy dessert made with refrigerated pie dough and cherry pie filling. They bake up with a flaky crust and a sweet cherry center, making them a great handheld dessert.
Using a 4-inch heart cookie cutter makes them fun for holidays, cherry season, or anytime you want a simple homemade dessert that looks special but doesn't take much effort.
This recipe uses refrigerated pie dough and cherry pie filling for an easy dessert that doesn't require rolling out crust or waiting for the dough to chill. The heart shapes are a simple cut-out step that yields flaky hand pies in under 30 minutes.
Why You'll Love This Cherry Hand Pies Recipe
- Made with store-bought pie dough
- Simple ingredients and quick prep
- Flaky crust with a sweet cherry filling
- Easy to shape with cookie cutters
- Bakes fast and cools quickly
What You'll Need
- 1 package refrigerated pie crusts, room temperature
- 1 can cherry pie filling
- ½ teaspoon almond extract, optional
- 1 egg, beaten (for egg wash)
- ½ cup confectioners' sugar
- 1 to 2 tablespoons milk
How to Make Cherry Hand Pies
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the pie dough on a lightly floured surface.
- Use a 4-inch heart cookie cutter to cut out shapes. Gather and reroll remaining dough as needed.
- Spoon 1 to 2 tablespoons of cherry pie filling into the center of half the dough pieces.
- Top with the remaining dough pieces and use the tines of a small fork to seal the edges.
- Brush the tops with egg wash.
- Transfer to the prepared baking sheet and bake for 12 to 14 minutes, until golden brown.
- Let cool slightly before adding glaze.
- In a small bowl, whisk the confectioners' sugar with 1 tablespoon of milk.
- Add more milk a little at a time until the glaze is easy to work with.
- Spoon, drizzle, or brush glaze over cooled hand pies.
Helpful Tips
- Don't overfill the hand pies or the filling may leak
- Seal the edges well with the tines of a fork
- These can be made in other shapes if you don't have heart cookie cutters. Circle shapes are a great option!
- Use your favorite fruit filling for variety
- Puff pastry can be used instead of pie dough if preferred
Serving Ideas
These cherry hand pies are great on their own or served warm with ice cream. They're easy to share and make a nice addition to dessert tables.
Storage
Store hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
More Cherry Recipes
If you love baking with cherries, here are some sweet cherry desserts to try next:
- Cherry Coffee Cake with Crumb Topping - A classic crumb cake with juicy cherries baked right in.
- Mini Loaf Cherry Cakes - Tender individual cherry loaves perfect for sharing or gifting.
- Cherry Chocolate Chip Cookies - Soft cookies with sweet cherries and melty chocolate.
- Air Fryer Cherry Hand Pies - A quick twist on mini cherry hand pies made in the air fryer.
Watch the video below to see how these cherry hand pies come together.
📖 Recipe
Cherry Hand Pies
Equipment
Ingredients
- 1 package refrigerated pie crusts
- 21 ounces canned cherry pie filling
- ½ cup granulated sugar
- 1 egg - beaten (for egg wash)
- ½ cup confectioner's sugar
- 1-2 tablespoon milk
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the pie dough on a lightly floured surface.
- Use a 4-inch heart cookie cutter to cut out shapes. Gather and reroll remaining dough as needed.
- Spoon 1 to 2 tablespoons of cherry pie filling into the center of half the dough pieces.
- Top with the remaining dough pieces and use the tines of a small fork to seal the edges.
- Brush the tops with egg wash.
- Transfer to the prepared baking sheet and bake for 12 to 14 minutes, until golden brown.
- Let cool slightly before adding glaze.
- In a small bowl, whisk the confectioners' sugar with 1 tablespoon of milk.
- Add more milk a little at a time until the glaze is easy to work with.
- Spoon, drizzle, or brush glaze over cooled hand pies.
Notes
- Avoid overfilling to prevent leaks.
- Puff pastry can be used instead of pie dough if preferred.
- Let the pies cool before glazing so it sets properly.
- You can use any fruit filling you would like.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Sandra says
I made these pies today, but I had frozen pie shells. I let them thaw in the frig, but it wasn’t enough. They need to be room temp, and I had to do some piecing. The kids loved them, and I also gave some to friends. I’ll be making these again, but next time I’ll make my own crust or use REFRIGERATED pie crust. Just NOT frozen pie shells. Thanks for the recipe. My G-dau liked the little ones we also made. She loved it.
Dana says
So happy to hear that! I'm glad your granddaughter enjoyed them. They are great to give as gifts!
Sandra says
Also, I had enough pie dough left that I could cut out small hearts that were about 1 1/2 inchs across. They were too small to put a heart lid on it and crimp with the fork, so I put a cherry and sauce on top of the little heart and baked it without a lid. These bite-sized treats looked fun and tasted good too.