Cherry Hand Pies Treat

This cherry hand pie recipe transforms simple ingredients into an addictive treat that combines flaky crust with sweet-tart cherry filling. The almond glaze adds the perfect finishing touch to these portable desserts that work for any occasion.

I first made these for a summer backyard gathering and they disappeared within minutes. Even my neighbor who claims to dislike cherries asked for the recipe after trying one.

Ingredients

• Pie crust: Homemade creates the flakiest texture, but store-bought saves time
• Cherry pie filling: The star ingredient that provides sweet-tart flavor in every bite
• Vegetable oil: For achieving that perfect golden-brown exterior
• Confectioners' sugar: Creates the smooth, sweet glaze that hardens beautifully
• Whole milk: Adds creaminess to the glaze while thinning to proper consistency
• Almond extract: Enhances the cherry flavor with subtle nutty notes

Step-by-Step Instructions

Roll Out The Dough:

Roll your pie crust to about ⅛ inch thickness, which creates the perfect balance of structure and tenderness. Use a 4-5 inch round cookie cutter to create uniform circles. Homemade dough will yield about 26-28 rounds, while store-bought may produce fewer due to its different consistency.

Fill Each Round:

Place one heaping tablespoon of cherry filling in the center of each dough circle. Avoid overfilling as this can cause the pies to burst during frying. If using homemade filling, ensure it has completely cooled to prevent the dough from becoming soggy.

Seal The Edges:

Fold each round in half to create a half-moon shape. Wet the edges with water to help them stick together properly. Use a fork to firmly crimp the edges, pressing down to create a tight seal that prevents filling from escaping during frying.

Prepare The Oil:

Heat 2-3 inches of oil in a medium pot to exactly 375°F. This temperature is crucial as too hot will burn the exterior before cooking the inside, while too cool will result in greasy, soggy pies. Use a candy thermometer for precision.

Fry To Golden Perfection:

Carefully place 2-3 pies into the hot oil, being careful not to overcrowd. Fry for 3-4 minutes until they reach a beautiful golden brown color. The pastry will puff slightly and develop a crisp exterior. Transfer to paper towels to absorb excess oil.

Apply The Glaze:

While the pies are still warm but not hot, coat them with the almond glaze. You can either drizzle it over the top or dip each pie into the glaze using a large fork. The warm pies help the glaze distribute evenly and set properly.

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The almond extract in the glaze is my secret weapon in this recipe. The first time I made these without it, they were good but forgettable. Adding just that half teaspoon transformed them into something my family now requests for every gathering. My daughter even chose these over birthday cake last year.

Storage Tips

These cherry hand pies maintain their best quality when stored in an airtight container at room temperature for up to 2 days. The glaze will remain intact and the crust stays crisp enough to enjoy. For longer storage, refrigerate for up to 5 days, though the texture will soften slightly. Let them come to room temperature before serving for the best flavor experience. You can also freeze unglazed hand pies for up to 3 months, then thaw and glaze when ready to serve.

Make-Ahead Options

Prepare these pies in advance by completing all steps except frying. Arrange the sealed, uncooked pies on a parchment-lined baking sheet and freeze until solid. Transfer to freezer bags and store for up to 1 month. When ready to serve, fry directly from frozen, adding about 1-2 minutes to the cooking time. The glaze can also be made up to 3 days ahead and stored in the refrigerator. Warm slightly before using to achieve the proper consistency for coating.

Serving Suggestions

These portable treats shine when served as part of a dessert bar alongside vanilla ice cream for contrast. For brunch gatherings, arrange them on a tiered stand with fresh berries and whipped cream. They make excellent additions to packed lunches or picnics since they travel well and don't require utensils. During holiday seasons, add a festive touch by incorporating seasonal spices like cinnamon or nutmeg into the glaze, or drizzling with white chocolate for special occasions.

Frequently Asked Questions

→ How can I make the cherry filling?

You can use homemade cherry pie filling by cooking fresh cherries with sugar and cornstarch, or opt for a store-bought pie filling for convenience.

→ Can I bake these instead of frying?

Yes, you can bake them at 375°F (190°C) for about 15-20 minutes until golden brown as a healthier alternative.

→ Can I use store-bought pie crust?

Absolutely! You can use store-bought pie crusts, but ensure to cut them into appropriate sizes for the pies.

→ How do I store leftover hand pies?

Let the pies cool completely, then store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

→ What if I don’t have almond extract for the glaze?

You can substitute almond extract with vanilla extract, which will provide a slightly different but still delicious flavor.