Simple Cherry Pastry Pies

Frozen puff pastry makes these handheld cherry pies a piece of cake pie to prepare.

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on sallysbakingaddiction.com

GUESS WHAT. I made little handheld pies! And I have to say/type that these simple cherry pastry pies are my favorite dessert of the summer. That says a lot considering s’mores tartlets.

But before we get to this pastry pie razzmatazz, how was your weekend? What did you do? My weekend was jam-packed showering the bride-to-be. Let’s see, a bunch of us went out to Osteria for dinner Saturday night (the grilled halibut is sooo on point), then brunched at Parc in Rittenhouse Square before heading to the bridal shower.

Suddenly my Monday morning back to work feels all sorts of boring.

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on sallysbakingaddiction.com

So about the pastry pies. They’re hand pies! And also sort of like toaster strudels, which is enough reason to make a mad dash to the kitchen like, right now. But what makes them even better than store-bought toaster strudels is that the filling is made from actual real fruit. Summer sweet cherries to be exact.

I loved how these pastry pies turned out, so I shared them on Delish.com over the weekend. Did you catch them there yet by chance? If not, let me walk you through preparing them.

We’re using frozen puff pastry today. Puff pastry is a lifesaver in the kitchen. If you’re a little fearful of making your own pastry, or even your own pie crust, frozen puff pastry does the trick. And it does it very well! Buttery, crisp, flaky, and convenient all in one. One package of puff pastry comes with 2 sheets. You’re going to cut each sheet into 6 rectangles, like so:

Simple Cherry Pastry Pies

So, you’ll end up with 12 rectangles. 6 will be the bottoms of the pastry pies and 6 will be the top. Following?

Now you’ll layer on a homemade cherry filling. The great thing about this filling is not only are you using real cherries, you can use frozen cherries. Making my adorable cherry pastry pies a year-round treat.

Simple Cherry Pastry Pies

Now, layer the remaining rectangles on top. Crimp the edges with a fork to seal all that cherry goodness inside. Which will still likely ooze out a little. Embrace the slight spillage. It’s yum.

Simple Cherry Pastry Pies

The cherry pastry pies turn a beautiful golden brown as they bake. Before going into the oven, brush them with a little egg wash, which gives the tops a beautiful sheen. A sprinkle of coarse sugar adds a little sparkle.

Clearly, a necessity in my kitchen.

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on sallysbakingaddiction.com

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on sallysbakingaddiction.com

Since they’re sort of like toaster strudels– and totally like pop-tarts too– I’m having one for breakfast to shake up my very blah morning.

Make these!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Simple Cherry Pastry Pies

The shortcut is in the frozen puff pastry!

Ingredients:

Crust

  • 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator1
  • egg wash: 1 large egg beaten with 2 teaspoons milk
  • coarse sugar for garnish

Filling

  • 1 and 1/2 Tablespoons cornstarch
  • 1 and 1/2 Tablespoons room temperature water
  • 12 ounce bag frozen cherries OR 2 and 1/4 cups (500g) fresh cherries, pitted and stemmed
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions:

  1. Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices-- about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
  2. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will room for all 6 pastry pies-- if not, use a second baking sheet.) Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Use my photos in this post to help guide you in this step.
  3. Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
  4. During the last few minutes of chill time, preheat oven to 375°F (190°C).
  5. Bake the pastry pies for 30-35 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pies from the oven and allow to cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
  6. Make ahead tip: The filling can be made up to 5 days ahead of time; see step 1. The pastry pies can be assembled up to 1 day ahead of time; see step 3.  You can also prepare and bake the pastry pies in advance and store the baked pastry pies in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or a 300°F (149°C) oven for 20 minutes before serving.

Recipe Notes:

  1. I always use Pepperidge Farm brand frozen puff pastry. It's the perfect balance of buttery, flaky, and crispy without being greasy. Always thaw it in the refrigerator. I recommend thawing overnight. If you'd like to make your own pastry instead of using store-bought, here is my recipe for homemade pastry.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Also tasty: Sweet Cherry Pie with Toasted Almonds, Rustic Strawberry Peach Tart, and Caramel Apple Turnovers.

Try my Iced Raspberry Danish Braid next!

Iced Raspberry Danish Pastry

How to make Cherry Pastry Pies-- these hand pies are so simple!
Simple Cherry Pastry Pies are easier than you think! Grab the recipe on sallysbakingaddiction.com

74 comments

  1. I always have trouble with puff pastry cooking through.  The underside always comes out underdone and soggy.  My oven temp is accurate (verified with a seperate oven thermometer).  Any recommendation other than “cook it longer” (which I do but it makes me crazy to cook things for twice as long as the recipe indicates)?

  2. About to try making these.  When should the vanilla be added?  

  3. This definately counts as a breakfast food 🙂

  4. Can these be frozen after baking and cooling?

  5. For the filling can you use another fruit like say peaches? And how would you make a filling using peaches?
    I’m new to baking so still testing the waters so to speak 🙂

    • Without testing anything myself, I’m unsure off the top of my head. Try searching for a homemade peach filling recipe online. I’m sure there are some fabulous options!

  6. So glad I found this. Making this for Easter Sunday church breakfast! Can’t wait to start baking g! Thank u bunches!!

  7. Hey Sally! I’ve made bunches of your recipes! And I want to make these, but, I was wondering just to be a pain in my own side, if I wanted to make the pastry dough myself, would it be the same as using a homemade pie crust recipe? Or is a puff pastry recipe different and how so? I’m kind of a stickler for making everything myself, annoying I know lol please let me know cause I want to make these fairly soon! Thanks! 

    • Nevermind! I saw the bottom of the recipe where you give a link! Haha love this website, it has everything I need always!

  8. I don’t like canned cherry pie filling. This is the first time I made homemade, what a difference!! These are awesome!! My family loved them! I’ve tried several recipes from your website & have loved them all! Keep ’em coming! Thanks!

  9. I saw that you said you can make these ahead of time, which would be fantastic for what I am planning. You didn’t find that the puff pastry got soggy with the pie filling? I want to prep these before a dinner party I am throwing so that I can just pop them in the oven while we are eating dinner so that they will be ready for dessert. You didn’t have any issues with soggy puff pastry even when doing them a day ahead of time?

    • Not soggy at all. They’re so crisp after being in the oven. That’s the magic of puff pastry!

      • These turned out perfect!!! I prepped them before hand and then stuck them in the oven while we ate our dinner and they were perfectly done for dessert! I count a recipe that doesn’t need to be tweaked, a keeper! Thanks again!

  10. Thanks! I’m going to try them out for my dinner party except do more of a tart than a fully enclosed pie! Thanks for the quick reply! Love your recipes!

  11. Sally, love this recipe so easy. Have used cherry pie filling before but this is so much better. This is the second time I have made them. Also used my own homemade vanilla extract. Thank you for your amazing recipes,they always enspire me. ☺

  12. Could I use raspberries in my filling instead? These look so good! I love your blog!

  13. These looked nothing like the picture. The pastry crust puffed up so much that these were about 2 inches thick. Also, the sauce to the cherries never set up or thickened so it made filling the pastries more difficult. So underwhelmed with these!

  14. I saved this recipe a while back because I love cherry pie but I had never gotten around to making it. I was looking through my pins yesterday trying to come up with a blackberry recipe (we have a crazy amount of wild blackberries bushes and I am starting to run out of things to do with them) when I came upon this recipe. After seeing it I thought to myself I bet I could make it with blackberries instead. They turned out amazing. The filling was awesome and my husband decided this was the best blackberry recipe yet.

  15. The first time I baked these, the puff pastry puffed up way too much;  I’ll try to cut more slits into the pies before baking next time, per your advice in the comments section.  For my second try, I used store bought pie dough and the finished hand pies looked like the pies in your photos.
     I brought a double batch (half with fresh cherry filling and half with fresh blueberry) to a pot luck cookout.  When I went to get one about ten minutes after setting them out, they were all gone! Just crumbs in the basket.  I had a group of people around me asking for the recipe!  Thanks, and I look forward to trying more of your recipes 🙂

  16. Could I substitute frozen strawberries instead?

  17. Ive got a jar of morello cherries, would they work? Or would it be too wet for the mixture?

  18. Can the lemon juice be substituted with something else? We love cherry everything, but sadly one of us is allergic to citrus.

  19. Made these today and they turned out awesome! I do have some leftover, though, and wondering if you’ve tried reheating them after a day in the fridge. I assume just a few minutes in the oven would be enough to crisp them up?

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