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Cherry Handpies

Flaky pie crust filled with a sweet and tart cherry filling. These individual Cherry handpies make for the perfect summer dessert!
Servings 12 Handpies
Author Olivia

Ingredients

For the Pie Crust

  • 2 1/4 cups All Purpose Flour
  • 1 tsp Sea Salt
  • 3 tbsp Cold Water (may need a little more or less depending on your environment)
  • 3/4 cup + 1/2 tbsp Cold Unstalted Butter (1 1/4 sticks + 1/2 tbsp) (diced)

For the Cherry Filling

  • 2 cups Quartered Cherries (pits removed)
  • 1/2 tbsp Lemon Juice
  • 1/2 tbsp Cornstarch
  • 3 tbsp Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

For Assembling the Handpies

  • Egg Wash (1 Egg + 2 tbsp water whisked)
  • 2-3 tbsp Demerara Sugar (raw sugar)

Instructions

For the Pie Crust

  • In a large bowl, whisk together the flour and salt. Add in the cold diced butter and use the tips of your fingers to begin working it into the dough. Continue to combine the butter and flour until you get pea and walnut halve sized pieces of butter. Add in the water and mix it into the dough. Knead the dough until it comes together in one ball, adding more or less water if necessary. Flatten the dough into a disk shape and wrap it in plastic wrap. Place it into the fridge to rest for at least 30 minutes.

For the Cherry Filling

  • In a medium sized bowl, combine all of the ingredients for the cherry filling. Mix until the ingredients have been evenly incorporated. Set aside for later.

To Assemble the Handpies

  • Lightly dust a clean surface with flour. Unwrap the dough from the plastic wrap and lightly dust the top of it with flour. Roll out the dough until it is 1/8th inch thick. Use a ring cutter that is about 4 1/2 inches in diameter to cut out about 12 circles. Alternatively, you can use a bowl with the same diameter and trace a knife around it. Place the circles of dough onto a sheet tray lined with parchment paper. Reserve the remaining scraps of dough.
  • Add a heaping tablespoon of the cherry filling mixture to the center of each circle of dough. Fold one side of the dough over until it aligns with the other side. Use a fork to crimp the edges together.
  • Combine the remaining scraps of dough into a ball and roll it out to 1/8 inch thickness. Cut 24 thin strips of dough that are each about 8 inches long. Roll each strip into a rope shape. Take two of the ropes and begin twisting them together to form a braid-like design. Brush the crimped edge of the pie with the egg wash. Lay the twisted rope over the crimped edge and press the ends into the dough. Cut off any excess dough. Repeat this process with the remaining handpies.
  • Brush the surface of the handpies with the egg wash. Use a paring knife to cut three small slits into the tops of the handpies. Sprinkle some of the demerara sugar onto the tops of the handpies.
  • Place the handpies into a preheated 400˚F oven. Bake for about 30-35 minutes until the crust becomes golden brown. Remove the handpies from the oven and allow them to rest for about 10 minutes before serving. Enjoy!

Notes

*Pie crust recipe from Sweetish