Easy Cherry Hand Pies with Crunchy Sugar Crust
Fresh cherry hand pies with a satisfying crunch from a caramelized sugar crust. Using frozen puff pastry makes these a snap to pull together!
Ingredients
Cherry Filling
- 1 teaspoon cornstarch
- 1 teaspoon water
- 6 ounces fresh sweet cherries (about 1 1/2 cups), pitted and cut in half
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
- A pinch of salt
- 1 vanilla bean, sliced in half lengthwise (optional)
- 1/4 teaspoon almond extract
Hand Pie Crust
- 2 sheets frozen puff pastry, thawed
- Demerara sugar or other coarse sugar
Egg Wash
- 1 egg
- 1 tablespoon cream, milk, or water
Instructions
For the cherry filling:
- Whisk the cornstarch and water together and set aside.
- Pit the cherries and slice them in half. Add cherries to a saucepan over medium heat with the sugar, lemon juice, vanilla bean, and salt. Cook until cherries release their juices and start to fall apart a little bit, about 5-7 minutes.
- Add cornstarch slurry to saucepan; boil at 30-60 seconds, until thickened, stirring constantly. Remove from heat and add almond extract.
- Remove vanilla bean. Allow cherry filling to cool completely.
For the egg wash:
- Whisk egg and cream together; set aside.
For the crust:
- Unfold the thawed puff pastry and cut along fold lines into thirds. Cut each third in half so you end up with six rectangles. Repeat with the second sheet of puff pastry.
- Place all puff pastry pieces onto a sheet pan lined with parchment paper.
To assemble + bake:
- Brush half of the puff pastry rectangles with egg wash and sprinkle generously with demerara sugar, pressing lightly into dough to adhere – these will be your bottom crusts. Flip dough pieces over to reveal non-sugared side.
- Place a couple of tablespoons of cherry filling into the center of the bottom puff pastry pieces. Make sure to leave some space around the edges so there's room to seal them.
- Brush all 4 edges of the filled puff pastry pieces with egg wash. Place remaining puff pastry rectangles on top of filled pastry, aligning the edges as much as possible. Press along all sides to adhere. Crimp the edges with a fork to seal shut.
- Brush each hand pie with egg wash and sprinkle generously with demerara sugar.
- Use a sharp paring knife or kitchen scissors to cut a few slits in the top of each hand pie. Place pies in the fridge to chill for at least 20 minutes. At the end of the chilling period, preheat oven to 400° F.
- Bake hand pies until golden brown all over and crispy on the bottom, about 25-30 minutes. The cherry filling should be bubbling out through the slits in the top crust.
- Allow to cool and top with ice cream or fresh whipped cream for the ultimate summer treat!
Did you try this recipe?
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