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+ servings

Cherry Hand Pies

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


For the Pie Crust:

  • 2 ½ cup all-purpose flour (300 grams)
  • 1 tablespoon granulated sugar
  • 1 teaspoon coarse salt
  • 1 cup Challenge Salted Butter , cold and cubed (226 grams)
  • ½ cup buttermilk , cold

For the Cherry Filling:

  • 12 oz fresh sweet cherries , pitted and halved (340 grams, about 3 cups)
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch

For the Almond Icing:

  • 1 cup powdered sugar (115 grams)
  • 2-3 tablespoons milk or heavy cream
  • ½ teaspoon almond extract


To prepare the pie crust:

  • 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.

To assemble Hand Pies:

  • 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.


Calories: 635kcal, Carbohydrates: 82g, Protein: 7g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 84mg, Sodium: 683mg, Potassium: 224mg, Fiber: 3g, Sugar: 39g, Vitamin A: 1015IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.