Cherry Hand Pies

These cherry hand pies with buttery flaky pie crust, fresh fruity centers, and almond icing are a delicious summer dessert!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Chill Time 2

Total Time 3

Servings mini pies

Calories 635

Author Annalise Sandberg

Combine flour, sugar, and salt in a bowl. Add butter and use a pastry blender to cut butter into dry ingredients until bits of butter are about the size of small peas.
Add buttermilk and use a spatula and then your hands to bring the mixture together into a ball. If you need to add more buttermilk, do so a tablespoon at a time. It's okay it's a little shaggy, as long as it stays together.
Shape into a disk, wrap in plastic, and chill in the fridge for 2 hours.

Preheat oven to 400°F and line a sheet pan with parchment paper.
On a lightly floured surface, roll out pie crust into a large rectangle about 12 x 15 inches, though you don’t need to be exact. Trim edges so they’re straight and cut dough into 12 rectangles of even size.
In a bowl, combine the cherries, sugar, and cornstarch.
Place a mound of the cherry filling into the center of 6 rectangles, leaving about a ½-inch border. Brush edges of crust with egg wash and place the remaining 6 rectangles on top. Use your finger to press dough together to seal and then crimp edges with a fork. Brush tops with egg wash and poke a few holes with a toothpick.
Place hand pies on prepared sheet pan and bake until crusts are golden brown, about 30 minutes.
Let hand pies cool slightly while you prepare the icing.
Whisk powdered sugar, milk or heavy cream, and almond extract together. Add only enough milk or cream to make a thick but pourable glaze.
Drizzle icing over hand pies. Let set up for a few minutes before serving.
Hand pies will keep in an airtight container at room temperature for several days.