Homemade Sour Cherry Hand Pies

Hand pies are one of those treats that make me feel like I’m getting away with something. They’re basically portable dessert that you can eat with your hands without making a mess. When sour cherry season rolls around, I drop everything and make these little pockets of joy.

I love how these hand pies give you all the satisfaction of a full pie but in a neat little package. No need for plates or forks – just grab one and go. The tart cherries wrapped in flaky pastry hit that perfect sweet-and-sour spot that makes your taste buds happy.

The best part? You can make a batch on Sunday and have breakfast sorted for the week. Or pack a few in lunch boxes. Or eat three of them while standing in the kitchen because nobody’s watching. I won’t judge.

What Kind of Sour Cherries Should I Use?

Fresh sour cherries are ideal for these hand pies, but they can be tricky to find since they have a short season that typically runs from late June through July. If you can get your hands on fresh ones, look for cherries that are firm and bright red with a slight give when gently pressed. Frozen sour cherries work just as well and are available year-round – just make sure to thaw and drain them thoroughly before using to avoid soggy crusts. You can also substitute with dried sour cherries if you rehydrate them first, though the texture will be slightly different. Whatever type you choose, make sure they’re actually sour cherries (like Montmorency) rather than sweet cherries, as the tartness is what makes these hand pies so special.

Options for Substitutions

These hand pies are pretty forgiving when it comes to swaps, so here’s what you can work with:

• Sour cherries: Fresh sour cherries can be hard to find, so frozen ones work great – just thaw and drain them first. You can also use sweet cherries and add 1 tablespoon of lemon juice to get that tart flavor, or try other fruits like blueberries or diced apples.
• Tapioca flour: Don’t have tapioca flour? Cornstarch works just as well – use the same amount. Regular all-purpose flour will also do the trick, though you might need to use 4 tablespoons instead of 3.
• Frozen butter: If your butter isn’t frozen, just make sure it’s very cold from the fridge. You can even cut it into cubes and pop it in the freezer for 15 minutes before using.
• All-purpose flour: Pastry flour can give you an even more tender crust if you have it on hand, but all-purpose is really the best choice here for structure.
• Fine-grain sea salt: Regular table salt works fine – just use a bit less since it’s saltier than sea salt.

Watch Out for These Mistakes While Baking

The biggest mistake when making hand pies is overworking the dough, which leads to tough, chewy pastry instead of flaky layers – keep your butter cold and handle the dough as little as possible for the best results.

Another common error is overfilling the pies, which causes them to burst open during baking and creates a messy situation – stick to about 2 tablespoons of filling per pie and leave enough border to seal properly.

Don’t skip the tapioca flour in your cherry filling, as it’s crucial for thickening the juices and preventing soggy bottoms, and make sure to crimp the edges well with a fork to create a tight seal.

Finally, brush the tops with egg wash and cut small vents to allow steam to escape, which prevents the pies from puffing up too much and potentially splitting open in the oven.

What to Serve With Sour Cherry Hand Pies?

These little hand pies are perfect on their own, but they’re even better with a scoop of vanilla ice cream on the side – the cold creaminess balances out the tart cherries beautifully. I love serving them warm with a cup of coffee or black tea, especially in the afternoon when you want something sweet but not too heavy. They also make a great addition to a summer picnic spread alongside fresh fruit and maybe some cheese and crackers. If you’re feeling fancy, a dollop of whipped cream or even some mascarpone cheese turns these into a more elegant dessert for dinner parties.

Storage Instructions

Keep Fresh: These hand pies taste best when stored in an airtight container at room temperature for up to 3 days. The buttery crust stays nice and flaky this way, and you won’t have to worry about the filling getting too cold and losing its lovely cherry flavor.

Freeze: You can freeze these little beauties for up to 3 months! Wrap each hand pie individually in plastic wrap, then place them in a freezer bag. I love having a stash of these ready to go for unexpected guests or when I’m craving something sweet.

Warm Up: To bring back that fresh-baked taste, pop your hand pies in a 350°F oven for about 10-15 minutes if they’re at room temperature, or 20-25 minutes if frozen. The crust will get crispy again and the cherry filling will be perfectly warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 18-24 g
• Fat: 120-130 g
• Carbohydrates: 260-280 g

Ingredients

For the pastry dough:

• 1 1/2 cups all-purpose flour (187 g)
• 1 tbsp granulated sugar (8 g)
• 1 1/2 tsp fine-grain sea salt
• 2 sticks unsalted butter, frozen (226 g)
• 3/4 cup ice-cold water, divided

For the cherry filling:

• 3/4 lb sour cherries, pitted and coarsely chopped
• 1/4 cup granulated sugar
• 3 tbsp tapioca flour
• 1/4 tsp sea salt

Step 1: Prepare the Pie Dough

• 1 1/2 cups all-purpose flour (187 g)
• 1 tbsp granulated sugar (8 g)
• 1 1/2 tsp fine-grain sea salt
• 2 sticks unsalted butter, frozen (226 g)
• 3/4 cup ice-cold water, divided

In a large bowl, combine the all-purpose flour, 1 tablespoon granulated sugar, and 1 1/2 teaspoons fine-grain sea salt.

Using a box grater, grate the sticks of frozen unsalted butter directly over the flour mixture.

Quickly work the butter into the flour with your hands until the mixture resembles small peas.

Add 1/2 cup of ice-cold water and mix, then gradually add more water, 1 tablespoon at a time, until a shaggy dough forms and comes together.

Lightly flour your counter, turn out the dough, and knead it just a few times until it comes together.

Divide the dough into two discs, wrap each in plastic, and refrigerate for at least 1 hour (or overnight for best results).

I find chilling the dough overnight gives it the best texture!

Step 2: Roll and Cut Dough Circles

• pie dough discs from Step 1
• flour for dusting (from all-purpose flour)

Let the chilled dough discs sit out for 10 minutes to soften slightly.

Generously flour your work surface and rolling pin.

Roll one disc into a 13-inch round, rotating as you go to avoid sticking.

Use a 3-inch cookie cutter to cut out as many circles as possible (about 6 from the first roll).

Gather and reroll scraps to cut 2 to 4 more circles.

Place the cut dough circles on a parchment-lined baking sheet and refrigerate them.

Repeat the process with the second disc.

If you wish, use the back of a piping tip or a paring knife to cut small vents or decorative shapes in some of the circles for the pie tops.

Step 3: Prepare the Cherry Filling

• 3/4 lb sour cherries, pitted and coarsely chopped
• 1/4 cup granulated sugar
• 3 tbsp tapioca flour
• 1/4 tsp sea salt

While the dough chills, make the filling by combining the pitted and coarsely chopped sour cherries, 1/4 cup granulated sugar, 3 tablespoons tapioca flour, and 1/4 teaspoon sea salt in a bowl.

Toss everything together to coat the cherries evenly.

Let the mixture stand for a few minutes to allow the juices to start thickening, thanks to the tapioca flour.

Step 4: Assemble the Hand Pies

• dough circles from Step 2
• cherry filling from Step 3
• egg wash (1 beaten egg, not in ingredient list but required for sealing)

Remove the chilled dough circles from the refrigerator.

Brush each bottom dough circle with egg wash (use a beaten egg, though not specified, as it’s a standard method).

Place a scant teaspoon of cherry filling from Step 3 in the center of each circle.

Cover with another dough circle (with vents if desired).

Using the tines of a fork, press around the edges to seal.

Trim any uneven edges for perfect circles if you wish.

Return the assembled pies to the baking sheet, and freeze for 15–20 minutes until very firm before baking.

I like to make sure the pies are very cold before they hit the oven for the best flaky result.

Step 5: Bake the Hand Pies

While the hand pies firm up in the freezer, preheat your oven to 425°F (220°C).

Once the pies are very cold, place the baking sheet directly into the hot oven.

Bake for 12 to 15 minutes, or until the tops are golden brown.

Remove from the oven and allow pies to cool for a few minutes before enjoying.

Homemade Sour Cherry Hand Pies

Delicious Homemade Sour Cherry Hand Pies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 29 minutes mins

Cook Time 59 minutes mins

Total Time 1 hour hr 28 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the pastry dough:

• 1 1/2 cups all-purpose flour (187 g)
• 1 tbsp granulated sugar (8 g)
• 1 1/2 tsp fine-grain sea salt
• 2 sticks unsalted butter, frozen (226 g)
• 3/4 cup ice-cold water, divided

For the cherry filling:

• 3/4 lb sour cherries, pitted and coarsely chopped
• 1/4 cup granulated sugar
• 3 tbsp tapioca flour
• 1/4 tsp sea salt

Instructions

 

• In a large bowl, combine the all-purpose flour, 1 tablespoon granulated sugar, and 1 1/2 teaspoons fine-grain sea salt. Using a box grater, grate the sticks of frozen unsalted butter directly over the flour mixture. Quickly work the butter into the flour with your hands until the mixture resembles small peas. Add 1/2 cup of ice-cold water and mix, then gradually add more water, 1 tablespoon at a time, until a shaggy dough forms and comes together. Lightly flour your counter, turn out the dough, and knead it just a few times until it comes together. Divide the dough into two discs, wrap each in plastic, and refrigerate for at least 1 hour (or overnight for best results). I find chilling the dough overnight gives it the best texture!
• Let the chilled dough discs sit out for 10 minutes to soften slightly. Generously flour your work surface and rolling pin. Roll one disc into a 13-inch round, rotating as you go to avoid sticking. Use a 3-inch cookie cutter to cut out as many circles as possible (about 6 from the first roll). Gather and reroll scraps to cut 2 to 4 more circles. Place the cut dough circles on a parchment-lined baking sheet and refrigerate them. Repeat the process with the second disc. If you wish, use the back of a piping tip or a paring knife to cut small vents or decorative shapes in some of the circles for the pie tops.
• While the dough chills, make the filling by combining the pitted and coarsely chopped sour cherries, 1/4 cup granulated sugar, 3 tablespoons tapioca flour, and 1/4 teaspoon sea salt in a bowl. Toss everything together to coat the cherries evenly. Let the mixture stand for a few minutes to allow the juices to start thickening, thanks to the tapioca flour.
• Remove the chilled dough circles from the refrigerator. Brush each bottom dough circle with egg wash (use a beaten egg, though not specified, as it's a standard method). Place a scant teaspoon of cherry filling from Step 3 in the center of each circle. Cover with another dough circle (with vents if desired). Using the tines of a fork, press around the edges to seal. Trim any uneven edges for perfect circles if you wish. Return the assembled pies to the baking sheet, and freeze for 15–20 minutes until very firm before baking. I like to make sure the pies are very cold before they hit the oven for the best flaky result.
• While the hand pies firm up in the freezer, preheat your oven to 425°F (220°C). Once the pies are very cold, place the baking sheet directly into the hot oven. Bake for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and allow pies to cool for a few minutes before enjoying.