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Easy Cherry Hand Pies Recipe with Canned Cherry Filling

Easy Cherry Hand Pies

These quick cherry hand pies use refrigerated pie crusts and canned cherry pie filling for a simple dessert that tastes homemade. The eight golden pastries are finished with an optional powdered-sugar glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 crusts Refrigerated 9-inch pie crusts
  • 21 ounces Cherry pie filling
Egg Wash
  • 1 egg Large egg
  • 1 tablespoon Water
Optional Glaze
  • 1/2 cup Powdered sugar
  • 1 tablespoon Milk or cream

Method
 

Step-by-Step
  1. Heat the oven to 425°F and line a baking sheet with parchment paper.
  2. Unroll the two pie crusts and cut about eight 4- to 5-inch rounds, rerolling the scraps once if necessary.
  3. Place approximately 1 to 1 1/2 tablespoons of cherry pie filling in the center of each round, using as little excess liquid as possible.
  4. Fold each round into a half-moon, press the edges together, and crimp around the edge with a fork.
  5. Transfer the pies to the prepared baking sheet and cut one or two small vents in the top of each pastry.
  6. Beat the egg with the water, then brush the tops of the pies with the egg wash.
  7. Bake at 425°F for 15 to 18 minutes, until the crusts are golden brown and the filling is bubbling.
  8. Cool the pies for at least 10 minutes before serving or glazing.
  9. For the optional glaze, whisk the powdered sugar and milk together, then drizzle it over the cooled pies.

Notes

Do not overfill the pastry because excess filling makes sealing difficult and can cause leaks. If the assembled pies become soft, chill them for 10 to 15 minutes before baking for better shape and flakier crust. Let the pies cool before glazing so the icing does not melt and run.