These cherry pies are as sweet as can be and perfect for your next summer grill-out or package them up in little paper bags and add them to your picnic basket!
Being that it’s almost 4th of July, what could be better than a Patriotic themed dessert like these fun cherry hand pies! I found these mini stars to make a cut out in each pie so you can see a pop of red cherry.
If you are wanting another delicious berry recipe, make sure to try my blueberry galette recipe. You can add blueberries, raspberries, strawberries, or a mix them all!
Pack these little pies up for a picnic lunch or serve with a scoop of ice cream for dessert. Also, if you have left overs, refrigerate and serve up the next day!
Cherry Hand Pies
These cherry hand held pies are as sweet as can be and perfect for your next summer grill-out. Package them up in little paper bags and add them to your picnic basket!
Ingredients
- For the crust: 2 1/2 cups all-purpose flour
- 1 Tablespoon of granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter cut in to cubes
- 1/4 or more of ice water
- For the filing: 3 cups frozen or fresh cherries, pitted.
- 2/3 cup maple syrup
- 1/2 a lemon (juice)
- 1 Tablespoon arrowroot powder
- I egg, beaten (brush on pies prior to baking)
Instructions
- Make pie crust. In a food processor pulse a little flour and butter. When combined slowly add the remaining flower and butter.
- Add enough water until the dough comes together. The dough will start out crumbly. Use your hands to form a ball. Wrap in saran wrap and refrigerate for a 20 minutes or longer.
- Filling: To a skillet, add the cherries and lemon juice. Cook until boiling. Allow to boil for a few minutes to cook down the cherries (just a little).
- Remove from heat. Add Arrow Root and stir to thicken.
- Remove dough from the refrigerator and allow to soften at room temperature.
- LIGHTLY flour a piece of parchment paper. Place dough on the parchment paper and cover with a second piece.
- Roll out the dough until about 1/4 inch thick trying to form a rectangle.
- Cut dough in to five - 6 inch squares (napkin size).
- Use you star cookie cutter to cut a star in the corner of the dough. Add 2 or 3 Tablespoons of cherry mixture to the center and then fold the dough to form a triangle. You will want the start to be on top.
- Seal the edges by pinching the edges with your fingers and a fork.
- Using a fork, whip the egg. Brush egg wash on to the pies.
- Bake 25 to 30 minutes or until golden brown.
- Serve immediately or refrigerate for up to 2 days.
- Add a scoop of ice cream if you'd like!
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