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Cherry Hand Pies

Course Dessert
Cuisine American
Keyword cherry-hand-pies, cherry-pie-recipes
Prep Time 45 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 2 hours 15 minutes
Servings 20 servings (may vary)
Calories 263kcal


  • 4 cups all purpose flour
  • 2 teaspoon salt
  • 1 ½ cups cold unsalted butter cubed
  • ¾ cup cold water
  • 3 egg whites divided use
  • 4 tablespoon granulated sugar (divided use) plus additional for sprinkling on tops
  • 3 cups cherry pie filling (canned) i.e. Comstock or similar
  • 1 teaspoon 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 ½ cup cold water, mixing well.  Add additional water one tablespoon 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 ⅛” 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 tablespoon 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 tablespoon 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 tablespoon 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.


Please note:
  • You can make these pies any shape or size that you like. This recipe yields approximately 20 (2 ½-3 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. 


Serving: 1serving | Calories: 263kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 242mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg