There’s something about the scent of bubbling cherries and golden pastry that instantly transports me back to my grandmother’s sun-drenched kitchen. These cherry hand pies—tender, flaky, and oozing with sweet, tart filling—were a summer tradition, wrapped in parchment and taken on picnics or passed around during family gatherings. If you’re anything like me, you’ll find that the combination of a buttery crust, vibrant homemade cherry pie filling, and a glossy almond glaze makes these little pies nothing short of addictive.
Whether baked, fried, or air-fried, these portable pies are ideal for busy parents, students, or anyone looking to indulge in a small batch cherry dessert that’s big on flavor. And if you’re craving more variety, don’t forget to join our baking community on Facebook for updates and new recipe ideas.
In This Guide
Ingredients & Substitutions
For this recipe, you’ll need only a handful of ingredients—but quality is key for best results.
- Pie Crust: Use a homemade no-fail pie crust for a rich, flaky texture, or swap with puff pastry for a buttery crunch.
- Cherry Filling: Homemade cherry pie filling made from fresh or frozen cherries is recommended. In a pinch, use quality fruit preserves.
- Glaze: A simple sweet glaze made with confectioners’ sugar, whole milk, and almond extract adds that final irresistible touch. Substitute with vanilla extract if you have nut allergies.
Prefer a different fruit? This recipe is just as divine with apple or blueberry fillings!
Make-Ahead Tips
Busy schedule? No worries! These cherry hand pies are a dream for make-ahead bakers.
- Prepare cherry pie filling up to 3 days in advance and refrigerate.
- Wrap homemade dough tightly and refrigerate or freeze for up to 3 months.
- Freeze fully assembled, unbaked pies on a baking sheet, then transfer to a freezer bag—no thawing needed before baking or frying!
Want to see how we freeze pies? Pin this recipe and explore more cherry dessert inspiration on our Pinterest.
Cooking Methods
Choose the method that works best for your time, tools, and desired texture:
1. Fried Hand Pies
- Heat 2–3 inches of canola oil to 375°F.
- Fry 2–3 pies at a time for 3–4 minutes, flipping once, until golden brown.
- Drain on a cooling rack.
Tip: Always recheck oil temperature between batches for even cooking.
2. Baked Cherry Hand Pies
- Preheat oven to 400°F.
- Place pies on a parchment-lined baking sheet.
- Bake for 15–17 minutes, until golden and bubbly.
3. Air Fryer Cherry Pies
- Preheat to 360°F.
- Air fry in batches for 6–8 minutes.
- Great for a lighter option with crispy results!
Storage Instructions
- Store covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
- To serve warm, reheat in the oven or air fryer for 3–5 minutes.
- For longer storage, freeze baked or unbaked pies individually.
Additional Cherry Recipes
Can’t get enough of cherry desserts? Neither can we!
- Try our cherry cobbler muffins for another portable cherry dessert option
- Prefer bars? Check out easy cherry pie bars if you prefer a sliceable version of a cherry treat
- Craving something spreadable? Don’t miss our homemade cherry vanilla jam that pairs beautifully with baked goods
- Looking to cool down? Try our fresh cherry sorbet for a refreshing contrast to these hand pies
Recipe Card
Prep Time: 20 minutes
Cook Time: 4–15 minutes
Total Time: 24–35 minutes
Yield: 26 cherry hand pies
Ingredients:
- 1 batch homemade pie crust (or 2 boxes of store-bought crust)
- 2 cups cherry pie filling
- 1 egg, beaten (for egg wash)
- Glaze:
- 6 cups confectioners’ sugar
- 7–9 tbsp whole milk
- ½ tsp almond extract
Instructions:
- Roll out dough and cut into 4–5-inch rounds using a cookie cutter.
- Spoon one heaping tablespoon of cherry filling onto the center.
- Fold, seal edges with water, and crimp using a fork.
- Brush with egg wash.
- Choose a cooking method:
- Fry at 375°F for 3–4 minutes
- Bake at 400°F for 15–17 minutes
- Air fry at 360°F for 6–8 minutes
- Make the glaze: Whisk sugar, milk, and almond extract until smooth.
- Glaze warm pies by drizzling or dipping.
Notes
- Almond extract adds depth, but vanilla works well for nut allergies.
- Puff pastry yields fewer pies, but delivers a lovely flake.
- Enhance your filling with cinnamon or lemon zest for extra zing.
Cherry Hand Pies – Sweet, Flaky & Perfect for Summer Snacking
- Total Time: 24–35 minutes
- Yield: 26 cherry hand pies 1x
Description
You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP! These cherry hand pies are flaky, buttery, and packed with a sweet-tart cherry filling that makes them perfect for summer snacking or spontaneous dessert cravings.
Ingredients
- 1 batch homemade pie crust (or 2 boxes of store-bought crust)
- 2 cups cherry pie filling
- 1 egg, beaten (for egg wash)
- 6 cups confectioners’ sugar
- 7–9 tbsp whole milk
- ½ tsp almond extract
Instructions
- Roll out dough and cut into 4–5-inch rounds using a cookie cutter.
- Spoon one heaping tablespoon of cherry filling onto the center.
- Fold, seal edges with water, and crimp using a fork.
- Brush with egg wash.
- Choose a cooking method:
- Fry at 375°F for 3–4 minutes
- Bake at 400°F for 15–17 minutes
- Air fry at 360°F for 6–8 minutes
- Make the glaze: Whisk sugar, milk, and almond extract until smooth.
- Glaze warm pies by drizzling or dipping.
Notes
Almond extract adds depth, but vanilla works well for nut allergies. Puff pastry yields fewer pies, but delivers a lovely flake. Enhance your filling with cinnamon or lemon zest for extra zing.
- Prep Time: 20 minutes
- Cook Time: 4–15 minutes
- Category: Dessert
- Method: Baked, Fried, Air Fried
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cherry, hand pies, dessert, summer snack, flaky pie