Print

Easy Fresh Cherry Hand Pies with Flaky Biscuit Crust

easy fresh cherry hand pies - featured image
Print Recipe

These easy fresh cherry hand pies feature a tender, flaky biscuit crust and a vibrant cherry filling, perfect for a quick summer dessert or snack. Ideal for beginners, they come together in under 45 minutes with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¾ cup (180ml) whole milk or buttermilk, cold
  • 2 cups (300g) fresh cherries, pitted and halved
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract (optional)
  • 1 egg, beaten
  • Coarse sugar, for sprinkling

Instructions

  1. In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter bits. (10 minutes)
  2. Pour in the cold milk or buttermilk and stir gently with a spoon or spatula just until the dough comes together. Avoid overmixing. (2-3 minutes)
  3. Optional: Wrap the dough in plastic wrap and chill for 20 minutes for easier rolling and flakier crust. (20 minutes)
  4. While the dough chills, combine fresh cherries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss gently and let sit to thicken slightly. (10 minutes)
  5. Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness. Use a 4-inch round biscuit cutter or sharp knife to cut out circles. Gather scraps and re-roll as needed. (10 minutes)
  6. Spoon about 1 to 1½ tablespoons of cherry filling onto the center of each dough circle, leaving a ½ inch border. Fold dough over filling to create a half-moon shape. Press edges with a fork to seal tightly. (15 minutes)
  7. Transfer hand pies to a lined baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar. (5 minutes)
  8. Preheat oven to 400°F (200°C). Bake hand pies for 18-22 minutes or until golden brown and bubbling. (20 minutes)
  9. Let pies cool on a wire rack for at least 10 minutes before serving. (10 minutes)

Notes

Keep butter cold for flaky layers. Avoid overmixing dough after adding liquid. Seal edges well with a fork to prevent leaks. Chill dough optionally for easier rolling. If filling is too runny, add more cornstarch or bake a few extra minutes. Egg wash gives a golden crust but can be skipped.

Nutrition

Keywords: cherry hand pies, biscuit crust, fresh cherry dessert, easy hand pies, summer dessert, flaky crust, beginner baking

Find it online: https://oracooks.com/easy-fresh-cherry-hand-pies-recipe-with-flaky-biscuit-crust-perfect-for-beginners/