Simple Cherry Pastry Pies

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.

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.

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:

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!

Print

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

Description

The shortcut is in the frozen puff pastry!


Ingredients

Crust

  • 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

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 pure vanilla extract

Instructions

  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.

Notes

  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

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

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

110 Comments

  1. Hi Sally,
    I am Mojca and I am from Slovenia. Please help me to calculate: 1 and 1/2 Tablespoons cornstarch to grams.

    Tank you very much.

    Mojca

  2. I’m confused! Liked how easy recipe seemed, and my husband loves cherry pie desserts, so I bought Pepperidge Farms Puffed Pastry as you recommended, and they indeed “puffed” to a good 2” tall!! Nothing like the pocket pies in your pics, seems like regular pie crust would’ve been best??

    1. Hi Kristine! I use puff pastry for these pies, but pie crust works as well. If you decide to try them again, feel free to roll out the puff pastry so it’s a little thinner– and therefore won’t rise as tall!

  3. Hi! If I make this with sour cherries, could I skip the lemon juice or is that an important part of the filling combination of ingredients? Or are there otherwise any adjustments you would recommend for using sour cherries instead of the traditional sweet dark red ones?

    1. Hi Ania! If using sour cherries, you can skip the lemon juice. No other changes needed to the recipe– there’s plenty of sugar if you use the sour cherries!

      1. Thanks! I just made them, they look amazing and I can’t wait to try it (they’re still hot right now.) I tend to like things a little less sweet so after I tasted the filling, it was too sweet for me (I should have known- I usually start with half the sugar in any baking recipe.) So I added a cup or two of fresh rainier cherries that I picked last week to cut the sweetness. I will say that for my oven, for whatever reason, 35 minutes would’ve burned them. They were perfect at 18-20 minutes. Wish I could share a picture here!

  4. These really are beautiful, easy and tasty! I agree they’re a bit sweet for my taste. Next time I’ll only use maybe 1/3 c. sugar. I also added 1/2 t. almond extract, as it really brings out the cherry flavor. Great recipe. Definitely a keeper!

  5. Just put these together and can’t wait to bake !!!! First time using puff pastry….. I’ve been watching great British bake show and couldn’t wait to try my hand at puff …..

  6. Sally, could these be made using dried tart cherries, perhaps soaked in orange juice for a little while? Please advise. Thanks!

  7. Using this filling for the Apple hand pies. Just wondering if filling would be enough for the 10 pies it makes or should I Double this.
    Thanks

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×