Cherry Hand Pies
Easy cherry hand pies made with refrigerated pie dough and cherry pie filling. A simple dessert with a flaky crust and sweet cherry center.
Servings: 6 hand pies
Calories: 320kcal
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
Serving: 1hand pie | Calories: 320kcal | Carbohydrates: 69g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 145mg | Potassium: 146mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
