On the off chance that you’re still trying to decide on a dessert for your holiday weekend gatherings, today I’ve got just the thing for you. It was only last summer that I baked with fresh cherries for the first time, making this cherry pie, and although it’s fantastic, it’s also a fair amount of work. These cherry hand pies are the perfect shortcut solution – when I saw the recipe in this month’s issue of Bon Appetit I could barely wait to get in my kitchen and try them. You can make the pies with store-bought puff pastry, which eliminates the need to make pie dough. And let’s face it, buttery, flaky puff pastry is irresistibly delicious. The homemade cherry filling comes together quickly too, and if fresh cherries aren’t available, or are still a little pricey (as was the case for me), you can use frozen ones. Perhaps, what I love most about these pies, though, is how easily they can be transported. As much as I enjoy making desserts to share at parties, it can be stressful to transport them without also damaging them in the process. Need another reason to make these? No pie to slice or plates and forks to mess with at your party – grab a napkin and a pie and you’re good to go 🙂
I reconfigured the original instructions just slightly so you could make this recipe using Pepperidge Farm’s puff pastry, which I think is probably the most readily available (at least here in the US). If you’re feeling adventurous and have some extra time, I do have a few recipes for homemade puff pastry on the blog (here (this one includes a step by step tutorial) and here). I used store-bought puff pastry this time and the pies were terrific – the combination of the fresh and dried cherries is delicious. I thought they were best the day I made them, but still really good on day 2 if you want to make them ahead. Cherries are one of my favorite summer fruits to bake with, so these pies are bound to be a repeat here in the next month or two!
Cherry Hand Pies
adapted slightly from Bon Appetit, July 2011
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
2 cups fresh cherries, pitted (or 12 oz frozen pitted cherries (don’t thaw))
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 lb puff pastry, thawed
1 large egg white (for egg wash)
1 1/2 teaspoons sugar
Line a rimmed baking sheet with parchment paper.
In a small bowl combine the cornstarch and water. Add the fresh (or frozen) cherries, dried cherries, sugar, vanilla extract and salt to a large saucepan. Set over medium heat and cook, stirring occasionally, until the cherries release some of their juices, about 5 minutes. Add the cornstarch mixture, stirring to incorporate. Bring the mixture to a boil, stirring frequently. When it reaches a boil, remove the pan from the heat and set aside to cool to room temperature, stirring occasionally as it does. Meanwhile combine the egg white and 1 tablespoon of water in a small bowl, whisking to break up the egg white.
On a lightly floured work surface, roll one sheet of puff pastry to a 12 x 10-inch rectangle. Use a sharp knife (or pizza cutter) to cut the dough into 4 equal rectangles, each measuring 5 x 6-inches. Working with one rectangle at a time, brush the edges with the egg wash. Place about 2-3 tablespoons of the cooled cherry filling on one side of the rectangle and fold the dough over the filling to make a 5×3-inch rectangle. Press to seal the edges then use a fork to crimp and seal. Use a sharp knife to cut a few slits in the top of the pie to vent. Transfer to the prepared baking sheet. Repeat with remaining dough and filling – you’ll be able to make 8 pies total, when you finish the first 4, roll the second sheet of puff pastry and repeat.
Brush the pies with egg wash and sprinkle them with the sugar. Refrigerate for 30 minutes. Meanwhile, preheat oven to 375 F. Bake for 30-40 minutes, or until the pies are golden brown and the filling is bubbling through the steam vents. Transfer the baking sheet to a wire rack and let the pies cool for 10 minutes then remove the pies from the sheet to the rack to cool completely.
Makes 8 pies
Hi Tracey, I read the same article and found inspiration there too…nice take on the hand pies! Who doesn’t like a dessert to eat with your hands – have pie will travel. Enjoy your July 4 holiday!
I thought I had decided on dessert for the 4th, but after seeing these I may have to change my mind. They look fantastic!
Oh my this looks delicious!! Your pictures are fantastic and I’m absolutely saving this recipe! 🙂
Hand pies are awesome! Who doesn’t love their own little pie?? Cherry pie is one of my hubby’s favorites and I never make it for him (bad wife I know) – maybe I’ll surprise him with this 🙂 They look amazing!
These look delicious. Local cherries and almost ripe here and I think this would be a perfect way to use them. I love using puff pastry – everything seems so fancy when you use it.
These look very reminiscent of the Hostess Fruit Pies that I always saw ads for in my comic books back in the day. No idea if they’re actually similar since I’ve never eaten either version, but I’m sure these could distract any supervillain long enough for the hero to save the day!
These look amazing! Can’t wait to try them out. 🙂 Thanks for sharing & enjoy your holiday weekend!
Perfect looking handpies. Portable food…guys love portable food! Marking this one, might be something nice for making and taking to Matt at college this fall, they don’t need to be refrigerated after made, right?
@Kayte – They’re a perfect treat to bring Matt! And correct, no need to refrigerate.
Wow, Tracey – those are beautiful! I love cherries and those Pepperidge Farm Cherry pastries. Homemade would be so much better…thank you for the recipe 🙂
I want one now, badly. That cherry filling looks unbelievably good.
Oh my goodness – gorgeous! Can’t wait to try these. 🙂
I so so want to try baking these pies! My husband is a diabetic tho, and I end up eating my baked goods and getting chubbier! I had company tonight and I sent them home with 3/4’s of what I baked…I guess I will be giving my UPS driver most of these cherry pies! I really REALLY want to try making my own puff pastry too! Looks like fun and just a lot of time in the fridge!
I just received my BA today, but I will be referring to your recipe instead. It is funny because I will only eat something that has real cherries in it. I really detest the taste of “fake” cherry. Your hand pies look like something that I could even eat for breakfast.
I love anything cherry! The puff pastry looks beautiful, and sounds like a great choice. I can’t wait to try this. Thanks!! So handy also!!
I have never baked with cherries. These look like a great way to start. I love the idea of using puff pastry. For some reason I can never get excited about making pie dough. 😉
Have a nice holiday weekend!
These look wonderful! Gotta find my BA to make these and quick!
The hand pies look great, Tracey! I’m going with shortcake for the 4th of July, but I will keep these in mind for anther occasion – what a fun dessert.
I made the Cook’s Illustrated cherry pie last year and it was good. I saw them make it on ATK last week and was reminded how much work it was.
These look awesome! Believe it or not, I have never cooked with puff pastry. Wish I had somewhere to take these because I really want to make them now!
Great point about these being easy to transport. I think people would be thrilled to see these arrive at a party!
What beautiful little hand pies! These are so perfect for the Fourth of July!
Looks luscious! I have always wanted to try these, but haven’t gotten there yet. They truly look amazing.
Delicious! Those are quite the scrumptious snack! I can get behind those!
Cherries is one of my fave. I might try making it with a pie. It really looks delicious and would try this one.
Yum these look delicious! I need to try these. I love handmade pies. Thanks for sharing.
xoxo-
Jamielyn
I ♥ Nap Time
These look amazing… I am suddenly wishing I had some cherries on hand. 🙂
Our cherry trees have never produced more than a handful of cherries, but this year we have cherries out the wahzoo! These sound like a delicious way to use up our bumper crop!
question: if i wanted to use all frozen cherries, and no dried cherries, how much would i need? thanks so much!! yummy.
@Emily – I can’t say for certain having never made them that way. I’d probably just try using the same amount of frozen cherries and skipping the dried. You’ll have a smaller quantity of filling so you may get one pie less. My only concern is that the dried cherries may be in the recipe not only to add flavor, but also to absorb some of the liquid so your filling may be runnier. If you don’t want to use cherries, you could try substituting a different dried fruit. Good luck, hope they turn out well!