Simple Cherry Pastry Pies

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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, lay 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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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

89 Comments

All Comments

  1. Good morning Sally. Can’t believe I’m the first to comment on these gorgeous looking pies. My husband loves cherries and these handheld pies are just the ticket for his breakfast in the morning. Can’t wait to make these for him. I love your website! Keep up the good work!

  2. These are so ADORABLE! Here I am thinking puff pastry was only good for those spinach puffs my cousin makes for appetizers every holiday…as much as I love those, these look much tastier (and sweeter!) Your photos are beautiful, as always!

  3. You know, I always feel as though I’m cheating when I buy frozen puff pastry, but if Sally can do it, I can too. Haha. These are adorable little pockets and I envision my girls goggling them down, not off the pan of course. And we all need a few shortcuts in life =) Happy monday Sally!!! 

  4. Hi Sally – Cherries are my absolute favourite – thank you for this recipe and its simplicity! Thanks too for sharing little bits about restaurants you’ve eaten at, places you stayed, etc. I live in Australia and love to click on the links and “visit”! In the future I am hoping to bring my family to visit the US, and love gathering info about where to go and what to do :-).

  5. Hi Sally, these look great! Could I use strawberries instead of cherries? Some members of my family have a cherry allergy. 

  6. I plan on making these with a strawberry filling.  And then maybe blueberry.  We just finished your cherry pie from a few post ago…it was delicious but now crave a new fruit. 

  7. These look and sound incredible, Sally! We’ve been trying to stay healthy with smoothies in the mornings, but we might just have to cheat with these :/

  8. I would love to try these with a beach filling. Would I use all the same ingredients, and fresh/frozen fruit. Fresh peaches are in season right now here in New England, but I’m not sure how much fruit to add. Sally, I love your website.

      1. Haha I figured you meant peach! I suggest 2 and 1/4 cups peeled, chopped fresh peaches. Maybe add 1/4 teaspoon cinnamon to the filling as well.

  9. These look amazing, just like pretty much all of your desserts do 🙂 I’m wondering how it would taste using diced apples, since my son sadly doesn’t care for cherries. 

  10. I have a question regarding the vanilla.  When do I add it into the filling? In the paragraph where you list what ingredients to add to the saucepan, It didn’t mention the vanilla.  Just wondering which step it goes in.  Thank you

  11. YUM! These look soo good! They remind me of frozen toaster strudels but so much better cause they’re not frozen. 

    I’d love to switch the filling for strawberry though; would I need to change the recipe much?

    Thanks! 🙂

  12. Ahh! I can’t wait to try these pies. I’m completely embarrassed to admit (particularly since I showcase mostly healthy food on my blog!) that I love those $1 glazed cherry pies that are made with who knows what. I got a craving for one when I was pregnant a few years back, and ever since I’ve bought one every few months.

    Confessional over! haha I’m so excited to see such a simple (and clearly MUCH healthier) option!

  13. this looks SO awesome! it reminds me of a cherry pie 😉 so gorgeous too! and I love that its simple too! homemade pie crust is great but the pre-made stuff definitely makes life easier lol! love this recipe Sally! 😉 

  14. I have no idea why but I hate, hate, hate warm pie fillings. I love apple pie but it has to be cold! I never liked toaster strudels until they sat out for a while (or the frosting – ew). I always have to wait for crisps and pies to cool before I eat them. Lol it’s a weird thing! Rittenhouse square is gorgeous! I loved being in Philly one weekend because the park was just… ugh, so cute with the little shops and everything!

  15. What about some kind of little sandwiches. Like ham and cheese….using the puff pastry?
    Do you think these could be frozen for later use? I guess you would have to be careful with using things that might secrete liquid when they bake?

    1. Susan– see make ahead tip for freezing. And ham and cheese puff pastries sound incredible. I’ll have to try something like that!

      1. Thank you. I read most of the recipe. After I read making the cherries ahead, I stopped. Excuse me.

  16. What other kind of fruit can also be used. If I used fresh peaches, do you have to cook them first? Blueberries might be good, with a light glaze on top.

  17. Wow, these look great! I love the idea of using lemon juice in the filling. I’m wondering if you would recommend baking these before I try your Brown Sugar Cinnamon Pop-Tart recipe?

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