Cherry Hand Pies

By now you have certainly realized that I have a serious cherry addiction. From Frozen Cherry Mojitos to Homemade Cherry Pie Filling, I’ve tried to make the most of this delicious summer fruit.

While at the market last week, I noticed cherries were on sale and since I can’t pass up fresh cherries, there was no way I was passing up fresh cherries at a discount price. At that moment I decided I was going to make a fresh cherry pie. And since Brian was working late, I figured I’d go ahead and indulge in cherry pie for dinner.

After I put the groceries away, I sat down at my desk and realized that the ridiculous, unorganized mess needed to be taken care of before I could proceed with anything else. Well, after about two minutes I got distracted by a pile of culinary magazines that I had placed in a strategic stack on my scanner. As I flipped through the July issue of Bon Appétit, I came across a recipe for Cherry Hand Pies – so I went with it and totally neglected my desk for the 28th time that week.

These Cherry Hand Pies are pretty simple because they use puff pastry as the crust. Its buttery, flaky goodness perfectly envelops the sweet cherry filling. I topped them with a generous sprinkling of coarse sugar for a little added sweetness and texture. These Cherry Hand Pies honestly make the perfect breakfast on the go and would certainly be a fantastic surprise to tuck into a packed lunch.

Cherry Hand Pies

Yield: 8 hand pies


1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted
2/3 cup dried cherries
1/2 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 package puff pastry*, thawed in refrigerator (I used Pepperidge Farm 17.3 ounce package)
Flour (for dusting)
1 large egg white
1 1/2 teaspoons coarse sugar


1. Line a large rimmed baking sheet with parchment paper. In a small bowl, mix cornstarch and 1 1/2 tablespoons cold water. In a large saucepan, combine fresh cherries, dried cherries, sugar, lemon juice, vanilla and salt. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.

2. On a lightly floured surface, roll out one pastry sheet at a time to create a rectangle. Using a sharp knife or pizza cutter, cut each sheet of dough into dough into 4 rectangles roughly 6x5" (you'll have a total of 8 rectangles with both sheets if using Pepperidge Farm brand). In a small bowl, whisk egg white and 1 tablespoon of water to create the egg wash.

3. Working with 1 rectangle at a time, place the pastry on a lightly floured work surface and brush edges with egg wash. Scoop  about 3 tablespoons cherry mixture onto one side and fold the dough over the filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a couple of slits in top of each hand pie to vent. Place hand pies on prepared baking sheet; repeat with remaining dough and filling.

4. Brush the tops of the hand pies with egg wash and sprinkle with coarse sugar. Chill for 30 minutes.

5. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, about 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.


- Recipe adapted from Bon Appétit.
- You can substitute the fresh cherries with 12 ounces frozen pitted cherries, unthawed.
- *The Bon Appétit recipe called for a 14-ounce package all-butter puff pastry (preferably Dufour). I used Pepperidge Farm because it's what I had on hand.
- These Cherry Hand Pies can be made one day ahead and stored at room temperature.
- I wasn't really all that particular with my rectangle measurements, some pies were definitely bigger and a little more rustic than others.

adapted from Bon Appétit

50 Responses to “Cherry Hand Pies”

  1. Courtney — July 31, 2011 at 9:51 pm

    I also love cherries! I love how the crust looks so flaky, and that sugary top. Wow – yum!! :)


  2. Amanda — July 31, 2011 at 9:59 pm

    I saw these in Bon Appetit too! I made them for the 4th of July. They were the perfect dessert for a backyard bbq!


  3. Mellie — July 31, 2011 at 10:11 pm

    YUM!! I looove pie, and I really, really love cherries.


  4. Brooke (Baking with Basil) — July 31, 2011 at 10:13 pm

    Earlier today I was browsing online for a way to use up some fresh cherries. This looks like the perfect way!


  5. Barbara @ Barbara Bakes — July 31, 2011 at 10:19 pm

    They look so golden, flaky and delicious. Wish I had one right now.


  6. Aimee S. — July 31, 2011 at 10:29 pm

    I made these last week because I had cherries that I had to use up. They were so delicious!! I loved that they weren’t overly sweet…just perfect!!


  7. Traci G — July 31, 2011 at 11:27 pm

    If a person adapted the recipe for other fruits, do you suppose the addition of the dried version is important? I have some apples I need to use up…


  8. Baker Street — August 1, 2011 at 1:00 am

    Oh Jamie! They look gorgeous! The filling sounds super duper delicious.


  9. Catie RW — August 1, 2011 at 1:48 am

    Oh wow. These look amazing!!! NOTE TO SELF: do no check out your site if even the least bit hungry. I’ve been a reader for a while, first time commenting! :)


  10. Chels R. — August 1, 2011 at 2:09 am

    Dear Baking Addiction,
    Your blogs have a crazy way of making me drool and get inspired all at once! Thank you for all your beautiful blog posts! I love reading and drooling after them :)

    Chels ;)


  11. Katrina — August 1, 2011 at 2:25 am

    I love the idea of a hand pie! So yummy looking.


  12. Amy Tong — August 1, 2011 at 3:20 am

    Oh my goodness! These cherry pies are definitely calling my names!!!! I think I can eat 1/2 a BATCH right now after seeing these pictures! I know my kids are going love them too. Thanks for sharing the recipe and I’m going to make them SOON! :D


  13. Maris (In Good Taste) — August 1, 2011 at 4:57 am

    The cherries have been delicious this season and I can’t think of a better way to enjoy them then these!


  14. Savorique — August 1, 2011 at 7:32 am

    Not sure exactly what type of cherry you used but I think that if you use dark sweet cherries, you can reduce the amount of added sugar.
    The photos are mouth watering!


  15. Tara @ The Butter Dish — August 1, 2011 at 8:01 am

    Jamie, if there’s one thing I’m going to have to make for Mr. Sweet Butter this week it’ll have to be these. I’m pretty sure I could get him to do anything I want or get me anything I want (like a house) with one of these.

    But…please please please tell me, where can I get one of those ADORABLE little milk jars. I simply much have them. My life will be incomplete without them.

    They complete me!


  16. Sandy — August 1, 2011 at 8:21 am

    I really want to try these! I dont have any dried cherries, can they be substituted?


  17. Alison @ Ingredients, Inc. — August 1, 2011 at 8:35 am

    I can’t wait to try these. The cherries are so awesome right now. Great post


  18. angela@spinachtiger — August 1, 2011 at 8:42 am

    I love the addition of the dried cherries. My husband’s grandmother made the best fried pies using dried apples.


  19. Maggie @ A Bitchin' Kitchen — August 1, 2011 at 9:06 am

    Lovely photo and delicious sounding dessert! You’re killing me with the cherry recipes…all that is preventing me from making them is my lack of a cherry pitter. I went into 3 stores, none of which sold them. I think I’m going to have to give in and buy an overpriced one from Sur la Table, or buy a cheapie one online.


  20. Rachel @ Baked by Rachel — August 1, 2011 at 9:07 am

    I love how simple handpies are to make and you can change them up so easily to suit your liking! I can’t get over how gorgeous that first shot is… well really all of them but the picture totally caught my eye :)


  21. Happy When Not Hungry — August 1, 2011 at 10:12 am

    These look so beautiful! I love the fresh cherries. Perfect for a summer bbq. Yum!


  22. Barbara | Creative Culinary — August 1, 2011 at 11:17 am

    I made these same pies after getting that issue Jamie. The ease of that effort is certainly accentuated with the use of the puff pastry and the end result belies how easy they really were to make. Wish I had one now for breakfast.


  23. Amanda — August 1, 2011 at 11:23 am

    Beautiful!! I was going to the the store today and might have to pick up the ingredients to make this!!! :)


  24. I love the look of the crisp puff pastry. I could just feel the crumbly flakes on my tongue paired with the beautiful tartness of cherries. Now I might cry, because I have neither.


  25. Children of the 90s — August 1, 2011 at 11:53 am

    These look amazing, and I love how few ingredients they have in them! I will have to try these next weekend!


  26. cluttercafe — August 1, 2011 at 5:00 pm

    I have been so busy lately, I haven’t had time to hang out on your site and I miss it. These look fantastic.


  27. I love cherries! I think that has to be my favorite kind of pie, so a mini version is perfection for me!


  28. Ann — August 1, 2011 at 8:18 pm

    Holy Cow! I am in L-O-V-E!


  29. kathleen @ the lushers — August 1, 2011 at 10:34 pm

    I made these a few weeks ago! We loved them…& may or may not have eaten them for breakfast too :)


  30. Tracy — August 2, 2011 at 1:51 pm

    You can never go wrong with cherry pie, portable or not. There’s just something about them that’s so summery!


  31. Maureen — August 3, 2011 at 2:18 am

    These look beautiful! I have to admit I didn’t think you could outdo the frozen cherry mojito but I think you have.


  32. Beautifully scrumptious!! I love hand pies…anytime the deliciousness of a pie can be eaten without a fork, I’m on board. Who wants to take the time to slice, plate and eat dessert? Grab it and eat it is so much better. :)


  33. YayaOrchid — August 6, 2011 at 2:50 pm

    Wonderful recipe, thank you so much for sharing! Your photos are always stunning, as the one above of the pies. I would love it if you could share where I can find the little milk jug in the photo? I am not crazy about milk, but drinking it out of such a lovely container may just change that! I need more calcium in my diet.

    Please pretty please do let me know where I can purchase them :)


  34. Katrina — August 6, 2011 at 9:45 pm

    I made these tonight with your other cherry pie filling and they’re sooooo good! Thank you! Hubby says thank you too :)


  35. YayaOrchid — August 7, 2011 at 3:49 pm

    Jamie, thank you so much for getting back to me. I’m on my way to check out that link. :)


  36. D. Harley — August 23, 2011 at 1:00 pm

    Do you think it’s okay to freeze the pies after making them, but before cooking them?


  37. Kajal — June 27, 2012 at 12:41 am

    hey Jamie, thanks for sharing! i love cherries and this looks soooo good! i dont have any puff pastry in hand, so am going to try it with phyllo. Duh, u think? :( let’s see.. will let you know how it goes!


  38. Kim — September 12, 2013 at 11:14 pm

    They look amazing! I was wondering if they can be frozen after they are baked. I like to prep and freeze breakfast items for my family to eat on the go.


    • Jamie — September 13, 2013 at 5:10 pm

      Thanks, Kim!

      I think you could probably freeze them before or after baking. If you do it after baking, they’d just need a little time in the oven or toaster oven to warm up again.

      – Jamie

  39. Cathy — March 7, 2014 at 10:00 am

    I love this pie! I’d love it if you linked up at our Pie Party happening over at:

    Have a great weekend,


  40. mary — June 11, 2014 at 7:57 pm

    I’m not buying cherries this season as they are too expensive locally. But I have a couple of pounds stashed in my freezer in vacuum bags from last season. What, if any, changes might I need to make for the cherry filling part if I use my frozen stash. Geeze, I didn’t know I was buying cherry futures last summer!


    • Jamie — June 19, 2014 at 10:33 pm

      Mary, I don’t think you’d need to make any changes so long as you defrosted the cherries first and pressed out any excess water with a paper towel.
      – Jamie

  41. Bernie — June 12, 2014 at 10:45 am

    How do I get the Stouffer’s Ad off your page? I couldn’t read the recipe because the Ad was on top of it and there was no “close” button….grrr..


    • Jamie — June 20, 2014 at 8:15 am

      Bernie, I’m sorry you had trouble. I’m not sure which ad is the Stouffer’s one, as they change from person to person. I will say that every pop-up ad is required by law to have a close button, so I know it’s there. Just not sure where.
      – Jamie

  42. shauna — August 3, 2014 at 4:29 pm

    If I didn’t have puff pastry on hand could I make a pie crust and use instead?


    • Jamie — August 11, 2014 at 11:48 am

      Pie crust will work but give a different texture to the crust of the pies. Thanks for stopping by.


  43. Allison @ A Foodie in Europe — August 3, 2014 at 4:44 pm

    These look so good! I am very glad it is cherry season in Spain. I am going to make these tomorrow!


  44. felicia | Dish by Dish — August 20, 2015 at 5:21 pm

    Hi Jamie!

    I just wanted to say that your blog is gorgeous! Love the photography and the light in your photos.

    I’d love to include your Cherry Hand Pies  in a hand pie recipe roundup that I’m preparing for Parade Magazine (to be published in Sept).

    If you’re fine with it, could I use one of your photos with a linkback to your original post ( 

    Let me know your thoughts & thanks so much in advance!



    • Jamie — August 21, 2015 at 10:51 am

      Hello! Yes, that is fine – thanks so much for contacting me.

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