February 5, 2015
Looking for a simple treat to make with the kids? With a fresh cherry filling, and pre-made pie crust, these Cherry Hand Pies will have both you and your kids enjoying time in the kitchen.
I’m always looking for ways to bring my kids into the kitchen. Finding a recipe simple enough to do together, and not leave them (or me) feeling discouraged can be a challenge.
These Cherry Hand Pies are a great way to introduce your child to the step by step method of baking, without being too complicated.
Simply make the cherry filling ahead of time, allow to cool, and bring your kids in for the final assembly.
They’ll love using the cookie cutters for the hand pie shapes, and crimping the edges with a fork, but what you’ll both love is seeing your hand pies come out of the oven, something you made, together.
There’s nothing quite like baking with your child!
For more recipes, like this one, that will have you enjoying your time in the kitchen, click here to sign up for our sample meal plan.
Cherry Hand Pies
- 12 ounces frozen cherries
- ⅔ cup dried cherries
- ⅔ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 packages refrigerated pie dough
- 1 egg white
- 1 tablespoon water coarse sugar, , for topping
- Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Set aside.
- Place frozen and dried cherries, sugar, cornstarch, lemon juice, butter, vanilla extract, and salt inside a medium sauce pan over medium heat.
- Stir frequently until the mixture comes to a boil.
- After ten minutes, the mixture should be thickened.
- Turn the burner off and allow it to cool down to room temperature while coming back to stir the mixture from time to time.
- Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable.
- Unroll pie mixture and cut it using a heart-shaped cookie cutter or any desired shape.
- Place a bottom shape on a parchment-lined baking sheet, and top it with a couple of room temperature spoonfuls of the cherry pie filling, making sure to leave room around the edges for sealing.
- Lay another heart on top, and use a fork to crimp the pies shut on all sides.
- After all of the hand pies are sealed, place them in the refrigerator to chill for about 30 minutes. Remove hand pies from fridge and cut a small X-shaped slit on the top of each one.
- Make an egg wash by whisking together one egg white and one tablespoon of water. Brush each cherry hand pie with egg wash and sprinkle with coarse sugar.
- Bake for approximately 18 minutes or until golden brown and bubbling through the center.