These heart shaped Cherry Hand Pies are a sensational handmade dessert to serve. They say “I love you” with each and every bite.
Easy Homemade Cherry Hand Pies for Valentine’s Day
I’ve said it before and I’ll say it again. Handmade desserts really show the love, don’t they? In the instance of these pies, we take a shortcut with the pie filling and make the flaky pie crust by hand. They can be made into any shape you like of course, using your favorite cookie cutter or pie mold. They’re delicious and pretty appealing to both the eyes and the heart in one fell swoop.
How to Make the Best Heart Shaped Cherry Hand Pies Recipe
What will I need to complete this recipe?
- You’ll need the following ingredients: All purpose flour, salt, butter, cold water, egg whites, granulated sugar, red food coloring and canned cherry pie filling.
- You’ll need the following supplies: Rolling pin, baking sheets, pie press or heart shaped cookie cutter, pastry mat, pastry brushes, mixing bowls, stickers and small baked goods gift boxes.
- Storage Instructions: These cherry pies can be stored chilled or at room temperature in an airtight container for up to 5 days.
- Can I eat these warm or cold? Either way you can’t go wrong. Some baked goods are most delicious when they’re enjoyed warm from the oven, but these pies are just as delicious when chilled.
- I don’t have a pie press, what should I use? If you have at least a three inch heart shaped cookie cutter it will work like a charm. Use the tines of a fork to press the edges. If you are good at forming the shapes free-hand you could also try that using the tip of a sharp knife. Otherwise, rest assured these pies can be made into any shape you fancy.
- The red food coloring from the little heart ran onto the pastry of the pie, what happened? This will happen if you don’t allow those little red hearts to dry first. As long as you brush them before you get started putting the pies together they should have ample time to dry. The length of time it takes to finish the pies is plenty of time for them to dry and set.
- This recipe made less pies than you state, what happened? As with any recipe, yield can vary a bit depending on how thin you roll the dough.
- Can I freeze this dough? Absolutely, yes, you can. This is a flaky pie crust and it freezes well. When doing so, make sure it’s wrapped with airtight freezer safe plastic wrap so that no air gets to it. It can be stored frozen for up to 6 months.
More Easy Pies to Make
Handheld desserts can take you from picnics and backyard barbecues, to packed lunches for the office. They’re perfection for tailgating and the summer holidays like the fourth of July. Whether you make them in individual servings or bake one and slice it up, people always swoon for pie. More Southern style pies you may also like to make:
- These Caramel Apple Hand Pies are made with a homemade caramel filling.
- Mini Peanut Butter S’mores Pies are perfect for those moments you need a small batch dessert.
- German Chocolate Tartlets are made using a shortcut hack and no one will ever know.
- Serve these Caramel Apple Mini Pies warm with a scoop of vanilla ice cream on top.
- Pecan Pie Bars can be cut into squares or triangles for serving a handheld sweet treat.
- Mini Pumpkin Pies are just what you need for fall baking.
- Mini Blueberry Hand Pies from Dessert for Two.
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Helpful Kitchen Items:
Cherry Hand Pies
- 4 cups all purpose flour
- 2 tsp salt
- 1 1/2 cups cold unsalted butter cubed
- 3/4 cup cold water
- 3 egg whites divided use
- 4 Tbsp granulated sugar (divided use) plus additional for sprinkling on tops
- 3 cups cherry pie filling (canned) i.e. Comstock or similar
- 1 tsp red food coloring
- In a medium size mixing bowl, whisk together flour and salt.
- Add cubed butter. Cut into the flour mixture. using a pastry blender or two forks until it resembles small pea size pieces.
- Gradually add 1/2 cup cold water, mixing well. Add additional water one Tbsp at a time until the dough comes together.
- Once the dough has come together pat into an even thickness round disk. Cut into 4 sections. Wrap each with plastic wrap and chill for 30 minutes.
- Once chilled, working with one dough section at a time, on a lightly floured surface, roll approximately 1/8” thick. (Make small red hearts first.)
- To make hearts: With a small knife or cookie cutter, cut out ½ heart shapes working along the edge of the dough. In a small bowl mix together one egg white with 1 Tbsp sugar and the red food coloring until fully blended. Using a small pastry brush, apply red colored egg white over the tiny hearts. Set aside and allow to dry while you assemble pies.
- In a separate bowl mix the remaining 2 egg whites with 3 Tbsp sugar. (Use this to brush dough for cherry pies)
- To bake: Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper. Set aside.
- To assemble: Using a heart shaped pie press, or a 3 inch heart shaped cookie cutter, cut out large hearts. Brush hearts with egg white-sugar mixture.
- Dollop 1 Tbsp cherry pie filling onto the center of half of the cutout hearts, leaving a border around the edge. If using a pie press, place another heart on the opposite side and close to seal. If using a cookie cutter, place another pastry heart on top of the pie filling, and press the edges using the tines of a fork or pastry wheel. Arrange on parchment lined sheet pans.
- Affix red hearts onto the tops using egg white-sugar mixture. Sprinkle tops with additional sugar.
- Place into the preheated oven and bake for 25-30 minutes or just until lightly golden.
- Cool for 1 hour on a cooling rack. Serve at room temperature, warm or chilled.
- Store in an airtight container chilled for up to 3 days.
- You can make these pies any shape or size that you like. This recipe yields approximately 20 (2 1/2-3 inch pies) Depending on the the size, the yield may vary.
- Depending on size, the pies may take more than 3 cups of pie filling. Have extra on hand just in case. i.e. Comstock or similar
- These pies can be frozen prior to baking. Place onto a sheet pan, and freeze, then package. Brush with sugar-egg whites just before baking.