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Crispy Fresh Cherry Hand Pies

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These crispy fresh cherry hand pies feature a delicate lattice crust and a perfectly balanced tart and sweet cherry filling. They are quick and easy to make, perfect for any occasion, and deliver a satisfying crunch with every bite.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • ½ cup (120ml) ice-cold water
  • 4 cups fresh cherries, pitted and halved
  • ¾ cup (150g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • ½ tsp almond extract (optional)
  • ½ tsp ground cinnamon
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling on top)

Instructions

  1. Make the Dough (15-20 minutes): In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or your fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Slowly add the ice-cold water, one tablespoon at a time, mixing gently just until the dough starts to come together. Avoid overworking it.
  2. Chill the Dough (at least 1 hour): Form the dough into two disks, wrap in plastic, and refrigerate.
  3. Prepare the Cherry Filling (10 minutes): In a medium bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and cinnamon. Toss gently to coat all cherries evenly. Set aside to macerate while the dough chills.
  4. Roll Out the Dough (10 minutes): Remove one dough disk from the fridge. On a lightly floured surface, roll it out to about 1/8 inch (3mm) thickness. Using a 4-inch (10cm) round cutter or a glass, cut out circles for the pie bases. Re-roll scraps as needed.
  5. Assemble the Pies (15-20 minutes): Place a heaping tablespoon of cherry filling onto the center of each dough circle. Roll out the second dough disk and slice into thin strips (about ¼ inch/6mm wide). Lay strips over the filling in a lattice pattern. Press edges gently to seal, then crimp with a fork.
  6. Apply Egg Wash and Sugar (5 minutes): Brush the tops with beaten egg and sprinkle with coarse sugar.
  7. Bake (20-25 minutes): Preheat oven to 375°F (190°C). Bake the pies on a parchment-lined baking sheet until golden brown and bubbly, about 20-25 minutes. Cover edges with foil if browning too fast.
  8. Cool and Enjoy: Let the hand pies cool on a wire rack for at least 10 minutes before serving.

Notes

Keep butter and water ice cold to ensure flaky crust. Do not overwork the dough to avoid toughness. Use fresh cherries when possible; if using frozen, thaw and drain well. Chill dough before rolling and baking. Cover edges with foil if browning too fast. Reheat leftovers in oven to maintain crispness. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: cherry hand pies, lattice crust, fresh cherry dessert, homemade hand pies, cherry pie, easy cherry dessert, flaky crust, summer dessert

Find it online: https://lumalunch.com/crispy-fresh-cherry-hand-pies-recipe-easy-homemade-lattice-crust-dessert/