Glazed Cherry Hand Pies – Super flaky pie crust stuffed with sweet cherry filling and finished with a sweet glaze
I am a big fan of desserts that are in small portions. It’s almost like I feel better about indulging if I can fit it in my hand. Is that weird? So it’s no surprise that I am making another hand pie (see my first one here). This time, I let my husband chose the flavor. Side note: I think I bake too many things for my husband. He’s getting spoiled. Can someone else request something, please???
This time I am making cherry hand pies. And I am icing them! We found a cool recipe in this Nashville cookbook he bought me. When we visited a couple months ago, we had an amazing time eating at the great local spots. So when he went back for work, he got me a cookbook as a gift. Isn’t he so thoughtful? So I guess you can say he’s earned all the sweets I can make him, huh?
And, can I just say, I LOVE getting new cookbooks?! I can literally sit all day and just breeze through cookbooks, one after another. If there are no pictures, however, I will probably ignore it. Why on Earth would you publish a cook book without a picture for every recipe?! You can see I’ve got some hard feelings about this topic. I better stop this rant or it’s gonna get crazy.
This recipe turned out awesome, you guys! The dough was super flaky and slightly salty, the filling was sticky sweet, and the glaze capped the whole thing off like, well, a cherry. It’s perfect for serving at a party since you don’t have the hassle of cutting a pie into slices. Plus, you can eat it with one hand as you drink
a mimosa orange juice in the other.
I had to adjust a few things abut the recipe because it wasn’t as detailed as I like my recipes to be. So you’ll see my version down below.
Like always, I have some helpful tips for you as you make the recipe:
- The filling is just a jar of preserves so if you decide you rather make blackberry or strawberry, just buy those kind of preserves instead.
- If the dough gets room temperature as you work with it, put it back in the fridge for 30 minutes. You want the pie dough to be slightly chilled when it goes into the oven. Otherwise, the crust won’t be flaky.
- If you don’t have a 4 inch round cutter, don’t worry; you can use the top of a plastic cup. That’s what I did! And it worked perfectly. Check out my Instagram for a pic I took of the cup and how perfectly it worked.
- When sealing the pockets, don’t be afraid to pull and stretch the dough so that they seal properly. You may also need to use the end of a fork to push the filling back inside.
- Because you are using preserves instead of whole fruit chunks, it will leak out during the cooking process. But that’s okay! You will still have plenty of filling in the pockets. Just make sure to give enough space between the pies (1.5-2 inches) so the filling doesn’t drown the surrounding pockets.
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!