Scary Cherry Hand Pie recipe
With a tender, flaky crust and a sweet cherry pie filling, this Cherry Hand Pie Recipe is perfect for a quick snack or a simple dessert.
Servings: 8 Hand Pies
Calories: 233kcal
Ingredients
- Pie Crust for a 9" pie top and bottom or half of my pie crust recipe on the blog
- 1 cup cherry pie filling homemade or store bought
- ¼ cup milk
- 16 googly eyes (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Roll the pie pastry out to about 1/8" thickness and roughly 15" X 20"and trim to a rectangle. Save the cut-off pieces and put them aside. You will need about 8 rectangles in total so the remaining dough can be set aside.
- Place the 8 rectangles of pastry on the line baking sheet and fill with 2 tbsp of cherry pie filling keeping the filling away from the edges as best as you can.
- In a small bowl whisk the egg and milk together. Use a basting brush to baste the egg wash over the pastry.
- Bake the pies for 20-25 minutes or until the pastry has turned golden brown and flaky looking and the cherry pie filling is bubbling. Remove the cherry hand pies from the oven.
- Let the cherry pie filling cool slightly and before it has fully cooled add a pair of googly eyes as you wish. Serve when cooled so that they are easier to handle.
Notes
Storage and Freezing
Once completely cooled, store on the counter in an airtight container or dish covered tightly with aluminum foil or plastic wrap if you plan to eat in a day or two.
If you want to make them ahead of time I recommend freezing them before they are baked and baking from frozen. Add 2-3 more minutes to the bake time to compensate for the extra time to thaw in the oven.
Nutrition
Serving: 1hand pie | Calories: 233kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 182mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg