Simple Cherry Pastry Pies

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

cherry pastry pies

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.

cherry pastry pies on a white plate

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.

We’re using frozen puff pastry today. Store-bought puff pastry is a lifesaver in the kitchen. 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:

2 images of puff pastry rectangle and pastry rectangle cut into smaller rectangles with a pizza cutter

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.

2 images of cherry pie filling in a glass bowl and pastry rectangles with cherry pie topping on top

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.

2 images of cherry pastry pies on silpat baking mats before baking

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.

overhead image of cherry pastry pies on a white plate

cherry pastry pies

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!

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cherry pastry pies

Simple Cherry Pastry Pies

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 6 pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


The shortcut is in the frozen puff pastry!



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


  • 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 pure vanilla extract


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Puff Pastry: 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.

Keywords: cherry pastry pies


  1. Linda Nelson says:

    I just cut each pastry sheet into three strips each, basically following the lines. Put the filling on the lower half, leaving edges, brush al edges with egg wash and fold sheet over. That way you only have to crimp three sides!

    1. instead of using pastry sheets, can i use the pie crust recipe to make the crust?

      1. Lexi @ Sally's Baking Addiction says:

        Hi Priyal, for a homemade puff pastry dough, see our Homemade Berry Turnovers recipe. It also happens to be the July Sally’s Baking Challenge recipe!

  2. I made these today and they turned out perfectly. Baked for 30 minutes, prior I put them in the freezer for 15 minutes instead of fridge.
    Game changer.
    I’m located in Vancouver, Canada. I bought President’s Choice puff pastry (for the Canadian folks).

    1. Thank you for the tip, Maria W!

  3. Should I cover the assembled pies when chilling in the frig before baking? I need to know quickly because I’m making them for dessert tonight!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Paula, It’s not necessary, but you can lightly cover them with a clean towel if you’d like. Hope they are a hit!

  4. I didn’t roll my puff pastry out at all. Just unfolded and cut as directed. I loved all the crispy layers that created when they puffed up. Used fresh mixed berries and they were a success!

  5. Can you used pie filling in a pinch?

    1. Trina @ Sally's Baking Addiction says:

      We don’t see why not, but the homemade cherry pie filling is incredible if you can make it!

  6. Yes, it’s delicious with cream cheese filling. Make filling with the following:
    1 – 8 oz pkg of cream cheese (softened)
    1 egg YOLK
    1/4 cup of granulated sugar
    1 tsp vanilla
    Mix all together until smooth. Put about 1 1/2 tablespoons of cherry mix and 1 1/2 tablespoons of cream cheese filling in puff pastry and bake as stated. This is so good!!!

  7. Is there an easy way to pit ripe cherries if I don’t have a cherry putter? I ordered a potter online which is promised delivery in 10 days, but these cherries won’t last that long.

    1. I have a cherry putter but found that a hard straw worked best and much quicker.

    2. Denise Covington says:

      I find that a wooden or metal skewer pushed through the stem area works just as well as my pitter. I actually think it’s faster.
      Good luck.

  8. Martina Ellis says:

    Can you please tell me if I can use 2 cans of cherry pie filling instead of making it from scratch?

  9. Sue Donaldson says:

    I’d like to use the rough puff pastry from the Homemade Berry Turnovers for this recipe, rather than buying frozen puff. What thickness should the rough puff be when rolled out, and what dimensions should the rectangular pastry be?
    Thanks in advance!

    1. Hi Sue, I’m so glad that you love the rough puff pastry from the berry turnovers recipe. I haven’t used the pastry to make rectangular pastry pies yet at this time, so I don’t have exact measurements or dimensions for you. The dough should be about 1/8 – 1/4 inch thick when cutting/shaping into rectangles.

  10. Do you have the nutritional information?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Colette, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one:

  11. Hi Sally where I live there’s only Pillsbury Crescent Dough Sheets. Can I use those instead?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Shae, We haven’t tried crescent dough, but you can use our homemade puff pastry dough, see our Homemade Berry Turnovers recipe.

  12. These came out delicious!! I used store bought cherry filling and didn’t refrigerate before baking they came out really good. I defrosted the puff pastry outside the fridge and it seemed to work fine. Is there any reason you specified to leave it in the fridge? Thank you!

  13. These are delicious!!!! Didn’t look like the picture but was amazing. Will share with friends and family.

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