Cherry Hand Pies

Flaky, cherry filled, easy, homemade, hand-held pies

When I was a little girl, fried pies were something I grew up hearing about and eating. My grandma June used to make fried pies and we used to also pick up a sackful of warm and flaky fruit filled fried pies from one of our favorite local eateries in Atlanta, Georgia.

These cherry hand pies are made with a handful of shortcuts that make them so much easier to make in a flash but still equally delicious.

Here are my shortcut secrets:

1. frozen black cherries: flash frozen from fresh, affordable, and tasty – frozen cherries are a great go to. They’re often already pitted, saving the extra work and in this recipe, there’s no need to defrost them, they can be cooked from frozen to create a delicious cherry filling.
2. frozen puff pastry: in lieu of pie crust, I opted for flaky, tender puff pastry. Again, right from the freezer aisle, this recipe just calls for 1 sheet of puffy pastry (if you buy a two pack, just defrost one and save the other one for later.)
3. ground mahlab: this special spice is made from ground cherry kernels (please don’t try to make it yourself as it can be dangerous). It tastes like a subtle bitter almond, with floral and vanilla notes that quickly add a depth of flavor to complement any dessert, but in my opinion, especially cherry desserts. It can be hard to find, so if you can’t find it, add some vanilla extract or even a splash of almond extract at the end of cooking the filling.

If you love pies but you’re looking for a quick and delicious savory meal, check out my skillet chicken pot pie recipe.

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Cherry Hand Pies

Flaky tender crust, filled with a luscious cherry filling, in a hand-held size for a delicious cherry hand pie.

Course Dessert

Cuisine American

Keyword pie

Servings 6 pies

Ingredients

• 2 cups black cherries, pitted frozen or fresh
• 3 tbsp white sugar
• ¼ tsp ground mahlab sub: vanilla or almond extract
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tbsp butter
• 1 sheet puff pastry
• 1 egg wash (1 large egg + 1 tsp water + pinch of salt)
• 1 ½ tbsp turbinado sugar

Instructions

• In a small skillet combine frozen or fresh pitted cherries, sugar, mahlab, and lemon juice. Bring to a boil, stirring occassionally until the sugar has dissolved.

  Meanwhile, whisk together 2 tablespoons of cornstarch and 2 tablespoons water until dissolved. Pour into cherries, stir well and bring to a boil, stirring frequently until the mixture has thickened, about 2 minutes.

  Remove from heat and stir in 1 tablespoon of butter until melted. Pour onto a plate to cool.

  To prepare the pastry: dust a clean countertop with a little flour and unwrap the sheet of puff pastry. Cut it into 12 equal squares.

  Make the egg wash by whisking together 1 large egg, 1 teaspoon of water, and a pinch of salt. Use a pastry brush to brush egg wash along the edges of 6 of the 12 squares.

  Once filling is cooled, add 1 tablespoon of filling to the center of each square brushed with the egg wash along the edges. Top with another square of dough, press along the edges to seal and use a fork to gently but firmly crimp the edges.

  Brush the tops of each pie with egg wash, cut a vent hole with a knife or kitchen shears, and sprinkle with a pinch of turbinado sugar.

  Place the pies on a parchment lined sheet and freeze for 15 minutes.

  Preheat the oven to 400 degrees F and bake until golden brown.

  Cool for at least 5 to 10 minutes and enjoy warm or at room temperature.