Cherry Hand Pies

Cherry Hand Pies

Homemade Cherry Hand Pies have flaky crust and juicy filling!

With Memorial Day just around the corner – and the 4th of July not too far behind it – today feels like the perfect time for us to sit down and share some pie. More specifically, these sweet little cherry hand pies.

These handheld darlings are easy to whip up and perfect for parties, picnics, and beyond. They’re also astonishingly good when topped with a giant scoop of vanilla ice cream. If you have a Summer baking bucket list… these should be at the top!

Because really, what is Summer without cherry pie?!

Tips and Tricks for Recipe Success:

The pie dough will look super shaggy and dry when you first start kneading it! Don’t fret – it WILL come together. Just keep at it! And don’t add any excess liquid. I know it’s tempting, but resist. You’ll thank me later 🙂

Because the pie dough needs to chill for at least one hour, you’ll want to plan ahead time wise for this recipe.

Keep a close eye on the cherry pie filling after it comes to a boil. After it reaches the boiling point, it begins to thicken fast. So be sure to lower the heat right away and cook it just until it coats a spoon. You want it thick, but still juicy. Does that make sense?

Don’t skip the egg wash! This helps the crust get that gorgeous golden brown hue.

These cherry hand pies are best eaten the day they are baked, but will keep – stored in an airtight container – for 3 days.

I’m excited to hear how you enjoy these cherry hand pies! My guess? You’re going to LOVE them.

If you try this recipe for Cherry Hand Pies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥


Cherry Hand PiesPrep 30 mins

Cook 30 mins

Inactive 1 hour

Total 1 hour, 60 mins

Author Ashley Manila

Yield 8 hand pies


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
  • 1/2 cup cold FULL FAT sour cream
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lime juice
  • 1 large egg, beaten
Read the whole recipe on Baker by Nature