Cherry Hand Pies


Pie Dough:

Use 1 package refrigerated pie dough.


  • 3 cups cherries, pitted and halved
  • ¾ cup granulated sugar
  • 3 tablespoons quick cooking tapioca
  • 1 pinch salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract

Place the filling ingredients into a bowl and combine.  Set aside and allow the mixture to sit for 30 minutes.

Egg Wash:

  • 2 tablespoons water
  • 2 egg whites

Whisk the egg whites and water together.


  • 1 cup powdered sugar
  • ¼ tsp vanilla
  • 1 tablespoon milk
  • 1 tsp fresh lemon juice

In a small bowl, mix all ingredients together with a fork till smooth.  Do this when pies are cooled and ready for drizzle.


  1. When filling is ready, cut twelve 4 inch circles from the dough, place a small amount of filling on each hand pie circle. 
  2. Fold and pinch edges together creating mini turnovers.
  3. Brush each hand pie top with egg wash.
  4. Press sealed edges with back of a fork to seal completely, and cut 3 small slits on the top of each hand pie.
  5. Place pies on a parchment lined baking sheet, and bake for 15 to 18 minutes until golden brown.

When pies are cooled completely drizzle icing over each hand pie and serve. 

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