grab and go cherry hand pies

Summertime means outdoor adventures and outdoor adventures mean quick and go snack ideas. What could be more perfect than a delicious hand pie? Any berry will do, choose your favorite and enjoy!

Note: You can make the dough the day before, wrap and keep chilled.

cherry hand pies

Makes 8 Hand Pies


For the dough

  • 2 cups all-purpose flour, a bit more for dusting
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons vegetable shortening
  • Vegetable oil, for frying
  • Confectioners’ sugar, sugar in the raw or super-fine, for dusting

The Filling

  • 3 cups pitted cherries, chopped, about 1 to 1 1/2 pound whole cherries
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice


Make the dough

Sift together flour, granulated sugar, baking powder and salt in a food processor or large mixing bowl. Add the butter and shortening and pulse or work together until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse or work with your hands until the dough starts coming together.

Turn dough out onto a piece of plastic wrap and lightly knead to bring together. Work into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.

The Filling

Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in cornstarch until dissolved and pour cornstarch mixture into the saucepan. Continue to simmer, stirring, until very thick, about 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.

While the dough is still chilled, divide into 8 pieces and roll each into a ball. On a lightly floured surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.

Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal, using a fork or fingers.

Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with your choice of  sugar.

Enter to win gorgeous embossed rolling pin by Embossed Co.

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