Cherry Hand Pies Festive (Ready-to-Print Version)
Flaky, buttery hand pies filled with sweet cherry and shaped like holiday trees for festive cheer.
# What You’ll Need:
→ Crust
01 -
6 refrigerated pie crusts
→ Filling
02 -
1 cup cherry pie filling
→ Topping
03 -
1 egg, beaten
04 -
1 tablespoon water
05 -
Coarse sanding sugar, for sprinkling
# Step-by-Step Guide:
01 -
Remove pie crusts from refrigeration and allow to sit 15 minutes to soften. Roll out one crust to approximately 1/4 inch thickness. Use a tree-shaped cookie cutter to cut 7 shapes. Repeat with remaining crusts, saving scraps to re-roll and cut additional shapes.
02 -
Place half of the cut crust trees on a parchment-lined baking sheet. Spoon about one tablespoon of cherry filling onto the center of each crust tree.
03 -
Brush edges of the crust surrounding the filling with egg wash (beaten egg mixed with water). Top each filled crust with remaining tree-shaped crusts. Lightly press edges to seal without applying pressure on filling. Use fork tines to crimp edges securely.
04 -
Make three slits in the center of each pie top to allow steam to escape. Brush the pie tops with additional egg wash and sprinkle coarse sanding sugar evenly over each pie.
05 -
Preheat oven to 375°F. Bake hand pies for 20 minutes or until golden brown.
06 -
Allow hand pies to cool slightly on a wire rack. Serve warm or at room temperature.
# Handy Tips:
01 -
Avoid overfilling to prevent filling leakage. Softening crust before rolling improves workability.