Cherry Hand Pies

easy cherry hand pies perfect for kids!

This recipe can be found in The Best Homemade Kids’ Snacks on the Planet.


  • 12 ounces frozen cherries
  • 2/3 cup (103 g) dried cherries
  • 2/3 cup (133 g) sugar
  • 1 tablespoon (8 g) cornstarch
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (14 g) butter
  • 2 teaspoons (10 ml) vanilla extract
  • 1/8 teaspoon salt
  • 2 packages refrigerated pie dough
  • 1 egg white
  • 1 tablespoon (15 ml) water coarse sugar, for topping


  1. Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Set aside.
  2. Place frozen and dried cherries, sugar, cornstarch, lemon juice, butter, vanilla extract, and salt inside a medium sauce pan over medium heat.
  3. Stir frequently until the mixture comes to a boil.
  4. After ten minutes, the mixture should be thickened.
  5. Turn the burner off and allow it to cool down to room temperature while coming back to stir the mixture from time to time.
  6. Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable.
  7. Unroll pie mixture and cut it using a heart-shaped cookie cutter or any desired shape.
  8. 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.
  9. Lay another heart on top, and use a fork to crimp the pies shut on all sides.
  10. 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.
  11. 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.
  12. Bake for approximately 18 minutes or until golden brown and bubbling through the center.



You can make this recipe with store-bought pie dough or homemade. For my homemade pie dough, click here.