Cherry Hand Pies

These simple hand pies look so delicious and are a perfect dessert for every day. Any of your favorite pie fillings, both sweet and savory, will work so be creative!

Prep:25 mins

Cook: 22-25 mins

Total: 1 hr 05 mins

Servings: 8 hand pies (6-inch circles)


1 box prepared pie dough, 2 circle doughs per package

1 can of fruit filling, cherry (any filling will work)

1 egg

2 teaspoons water

2 teaspoon white sugar, topping


Line a baking sheet with a silicone mat or parchment paper.

Preheat oven to 400 degrees F (200 degrees C).

Dust your rolling surface with a little bit of flour. Roll out each pie crust a bit thinner than it comes in the package. The thinner the better and it will be nice and flakey and less doughy. I used a soup mug upside down and cut around it with a knife to make 6-inch circles. You can make them whatever size you prefer!

Place the circle pie dough on the baking sheet. Once all your circles are all cut add 1-2 tablespoons of pie filling to each. Fold each one over and gently press dough closed around filling, using your fingertips or a fork. Make sure to do your best to get them sealed or they will leak out while baking.

Whisk egg with 2 tsp water in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/8 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.

Bake in the preheated oven until pies are golden brown and filling is bubbling, 22 to 25 minutes. Let cool for at least 15 minutes before serving or they bill burn your mouth off!

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