Cherry Hand Pies

Hand pies trace their charm to portable pastry pockets long favored for picnics and summer outings. These cherry versions nestle sweet fruit with a whisper of balsamic and lemon zest inside flaky crusts finished with crunchy turbinado sugar.

Serves 6 · 25 min prep · 22 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 42g carbs
• 13g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 2 cups pitted fresh sweet cherries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon zest
• 1 teaspoon balsamic vinegar
• 2 rounds (14 oz package) refrigerated pie crusts
• 1 large egg
• 1 tablespoon turbinado sugar
• 2 tablespoons all-purpose flour for dusting

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pit the cherries if needed and roughly chop them into halves or quarters.
2. 2In a medium saucepan combine the chopped cherries, granulated sugar, cornstarch, lemon zest, and balsamic vinegar. Cook over medium heat, stirring often, for 6–8 minutes until the mixture thickens into a glossy, jammy filling that coats the spoon. Remove from heat and cool 10 minutes.
3. 3Unroll the pie crusts on a lightly floured surface. Use a 4- to 5-inch round cutter or bowl to cut out 6 circles total, rerolling scraps once if necessary.
4. 4Spoon cooled cherry filling onto the center of each dough circle, leaving a 1/2-inch border. Fold the dough over to form a half-moon and press the edges firmly with a fork to seal.
5. 5Transfer the hand pies to the prepared baking sheet. Whisk the egg with water and brush the tops lightly. Sprinkle each pie with turbinado sugar and cut two small steam vents in the top of each.
6. 6Bake for 18–22 minutes until the crusts are golden brown and flaky and a little cherry juice may bubble from the vents.
7. 7Cool the hand pies on the baking sheet for 5 minutes, then transfer to a wire rack. They are best eaten warm or at room temperature within a few hours.
8. 8Serve on a platter; the bright cherry-balsamic filling and shatteringly crisp pastry make them ideal portable summer treats.