Description

Golden, flaky hand pies filled with a sweet-tart cherry filling and drizzled with almond glaze. These portable treats are perfect for sharing, summer picnics, or cozy weekend bakes.

Ingredients

2 pie crusts (store-bought or homemade)

2 tablespoons butter

2 cups fresh cherries, pitted and sliced

¼ cup granulated sugar

2 tablespoons cornstarch

Pinch of salt

1 egg

1 tablespoon milk

For the glaze:

2 cups sifted confectioners’ sugar

2–3 tablespoons milk

½ teaspoon almond extract

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Instructions

In a saucepan, melt butter over medium heat. Add cherries, sugar, cornstarch, and salt. Cook, stirring, until the mixture thickens and bubbles. Cool completely, about 30 minutes.
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
Roll out pie dough and cut into 3½-inch circles. Gather and re-roll scraps as needed.
Place half of the dough rounds on the baking sheets. Add 2 tablespoons of cherry filling to each.
Top with remaining dough circles and crimp edges with a fork to seal.
Whisk egg and milk together to make egg wash. Brush over each hand pie.
Bake for 30 minutes until golden and bubbling. Cool for 25–30 minutes.
Mix confectioners’ sugar, milk, and almond extract to make glaze. Drizzle over cooled pies before serving.

Notes

Swap cherry filling with blueberry, peach, or apple for variety.
Use coarse sugar on top before baking instead of glaze for a rustic finish.
Add vanilla or cinnamon to the filling for extra flavor.
Freeze unbaked assembled pies and bake straight from frozen when needed.
Use gluten-free crust if desired—handle gently as it’s more delicate.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 280
Sugar: 21g
Sodium: 160mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg