The holidays are just around the corner and menu planning is in full force. Everything from turkey, stuffing, potatoes and in our house the Italian tradition of lasagna will grace the table to enjoy while sharing memories with family near and far. Thanksgiving is the one holiday that stands out as the “pie smorgasbord”. When dessert rolls out, it is like a pie party; the table fills up with flavors of apple, pumpkin, pecan, mince, sweet potato and of course cherry pie. Why do we have to wait a whole year to enjoy such a sweet buffet? Well, now using only two ingredients, you can have easy cherry hand pies any time of year! Heck, you could have ANY flavor hand pie- let your imagination go wild!
My family loves pie and if our son could have a fresh pie every day he would be happy; in fact, he decided to pass on the traditional birthday cake this past year to have special pies- yes- plural- ordered and delivered from a favorite diner to celebrate. He was also the reason behind a pie cookbook, highlighting 76 old-school recipes purchased a few years ago at the Smithsonian. I happened to find this pulled from the shelf a few days ago and sitting on the kitchen counter. Do you think he’s giving me a hint?
Well, lucky for me, I have this quick recipe that is so super easy I can’t believe I don’t make them more often. These cherry hand pies are the perfect size for a quick dessert or special treat for the lunch bag. Using pre-made pie crusts and pie filling is what makes these super easy. If you don’t want to use a packaged pie crust, you can make a few from scratch ahead of time and freeze them and same goes for your pie filling.
Easy Cherry Hand Pies
1 box (14.1 oz) ready made pie crust, thawed
1 can (21 oz) cherry pie filling
Preheat oven to 425 degrees.
Between two pieces of waxed paper, roll out dough disc to a larger circle- enough to cut 6 4-inch circles. Repeat with other dough disc.
In cut 4” circle, place 2 Tbsp. of pie filling. Top with another cut circle. Seal with fork. Repeat with remaining dough circles.
Place mini pies on parchment lined baking tray. Cut 4 small slits in tops and bake for 12-15 minutes.
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