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A tart cherry hang pie spilt open on a white plate with mini and cherries next to it.

Tart Cherry Hand Pies

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Tart cherry hand pies made with puff pastry are an easy summertime dessert everyone will love! With a homemade cherry filling, this is everything you love about cherry pie but in a hand-held mini version!


  • 2 Sheets Pepperidge Farm Frozen Puff Pastry Dough (2 - count, 17.3 ounce box)
  • 2 Cups Fresh Cherries - pitted
  • 1/2 Cup Sugar
  • Juice and Zest of 1 Lemon 
  • 1/8 Teaspoon Salt
  • 1 Egg
  • 1 Cup Powdered Sugar
  • 2-3 Teaspoons Water


BEFORE STARTING - thaw puff pastry in the fridge 24 hours before starting this recipe!

  1. Preheat oven to 400 degrees.
  2. Pit the fresh cherries and add to a medium size saucepan along with sugar, lemon juice, zest, and salt. Cook on medium heat and bring to a low boil for 15-20 minutes and let reduce down slightly. Remove from the stove, pour in a bowl, and let cool. 
  3. While the cherries are cooking, prepare your dough. Lightly flour a countertop and place 1 sheet of thawed puff pastry dough on top. Lightly flour the top as well and flour as needed to prevent any sticking as you roll out the dough. With a rolling pin, gently roll the dough into a 12x12" square.
  4. With a pastry cutter or knife, cut the dough into 4 even 6x6" squares.
  5. Repeat with the second sheet of dough.
  6. Gently beat 1 egg with a splash of water in a bowl.
  7. Once you have all of your squares ready, spoon 2 tablespoons of the cherry filling in the middle of one square. Lightly brush 2 of the edges with the egg wash and then fold the other side on top forming a triangle. With a fork, gently crimp the 2 edges sealing the pie completely. Transfer to a baking sheet lined with parchment paper. Repeat filling each hand pie and preparing with the same process.
  8. Once all the pies have been filled and crimped, gently cut a 1-inch slit in the middle of each top. Then brush each pie with the egg wash.
  9. Place in the oven and bake for 20 minutes until the dough is golden brown on the top and fully cooked on the bottom.
  10. Remove and let cool for 10-20 minutes on a cooling rack.


  1. In a bowl, add the powdered sugar and water. Whisk together until a thin glaze is formed. If your glaze is too thick, add just a little bit more water so that it is more of a "drizzly" consistency. Be careful because it doesn't take much liquid to thin out. If the glaze is too thin, add more powdered sugar until the right consistency.
  2. Lightly drizzle the glaze over each hand pie and then enjoy!


  • The cherry filling can be made the day before and kept in the fridge until needed.
  • Keep leftovers in the fridge for up to 3-4 days.
  • These can be enjoyed warm straight out of the oven, room temp, or even cold.
  • See in post instructions for how to make ahead and freeze.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Pies
  • Cuisine: American


  • Serving Size: 1 pie
  • Calories: 419
  • Sugar: 18.1 g
  • Sodium: 191.7 mg
  • Fat: 23.7 g
  • Carbohydrates: 48.1 g
  • Fiber: 1.7 g
  • Protein: 5 g
  • Cholesterol: 0 mg
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