Description
Delightful Cherry Hand Pies featuring a rich cream cheese crust filled with a sweet and tangy cherry filling, topped with a luscious cherry glaze. These hand-sized pies are perfect for individual servings, combining flaky pastry with fresh, juicy cherries and a glossy, sweet finish.
Ingredients
Cream Cheese Pie Dough
- 2 disks cream cheese pie dough (https://bakingthegoods.com/2020/07/21/cream-cheese-pie-dough/)
Cherry Filling
- 3 cups fresh cherries, pitted and split
- 1 medium lemon or lime, zested and juiced
- 1/2 cup granulated sugar
- 1 tablespoon tapioca flour
Glaze
- 1 1/4 cups powdered sugar
- Reserved cherry juice (from filling)
Egg Wash
- 1 large egg
- Dash of water
Instructions
- Prepare the Dough: If your cream cheese pie dough is frozen, defrost it overnight in the refrigerator or thaw at room temperature for 1-2 hours. If chilled, let it sit out for 10-15 minutes before rolling to make it easier to work with.
- Make the Cherry Filling: Pit and split the cherries by tearing them in half or roughly chopping. Combine the cherries with the granulated sugar, lemon or lime zest, and juice in a mixing bowl. Stir and let sit for 15 minutes so the cherries release their juices.
- Prepare the Slurry: Strain most of the cherry juice into a separate bowl, reserving it for the glaze. Mix about 2 tablespoons of the juice with tapioca flour to create a slurry, then stir it back into the cherry mixture to thicken the filling.
- Roll and Cut Dough: On a lightly floured surface, roll out the first dough disk into an 11″–12″ round at about 1/8″ thickness. Use a 3.5″–4″ round cookie cutter to cut out dough rounds. Re-roll scraps as needed. Repeat with the second dough disk. If dough becomes sticky or too warm, chill before continuing.
- Assemble Hand Pies: If chilled, remove dough rounds from fridge. Place about 2 tablespoons cherry filling onto one round. Brush edges lightly with cold water, then place another dough round on top. Press edges to seal and crimp decoratively with a fork. Arrange pies on lined baking sheets, close but not touching, and chill for at least 1 hour or freeze for 30 minutes to firm up and maintain shape during baking.
- Preheat Oven and Prepare Egg Wash: Preheat oven to 375°F (190°C). Whisk the egg with a dash of water to create an egg wash.
- Egg Wash and Vent Pies: Brush the hand pies with the egg wash. Using a sharp knife, cut three small vents on top of each pie for steam to escape.
- Bake: Bake pies for 20-25 minutes, until golden brown, rotating the pans halfway through for even baking. Let them cool slightly on the baking sheets before transferring to a cooling rack to cool completely.
- Make Glaze: Sift powdered sugar into a bowl. Gradually whisk in 1-2 tablespoons of reserved cherry juice until the glaze is smooth and flows easily.
- Glaze the Hand Pies: Spoon about 1 tablespoon of glaze onto each hand pie, spreading it out to the edges. Allow glaze to set before serving for a beautiful finish.
Notes
- If the dough warms too much while working, chill it to prevent stickiness and maintain shape.
- Freezing the assembled pies before baking helps them keep their structure and prevents spreading.
- Tapioca flour is used to thicken the cherry filling and improve texture without clouding the filling.
- Use fresh cherries for the best flavor; frozen cherries may create excess moisture.
- The glaze thickens as it sets; add more cherry juice for a thinner consistency if needed.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
