Wednesday, November 9, 2011

Cherry & Apple Handpies

This is totally a cheater recipe, but they look so cute and rustic that it's easy to look the other way when I say I did nothing from scratch. Of course, you can substitute any of your favorite homemade recipes for dough or pie filling, just follow the general guidelines.

  • 2 Rolls of refrigerated pie dough
  • 1 Can of Pie filling (I used apple and cherry)
  • 1 egg yolk
  • 1 Tbsp water
  • Crystal Sugar

  1. Using very cold dough, unroll the dough and cut out six, circles, approximately 6 inches in diameter. I used a medium sized Pyrex bowl- works perfectly. You will have to re-roll the dough since you can only get 2 circles at a time from a 9 inch crust.
  2. Place 2 Tbsp of pie filling in the center of each circle.
  3. Whisk together the egg and water, and brush the mixture on the edges of the pie crust.
  4. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.
  5. Chill hand pies for at least 30 minutes before baking.
  6. Preheat oven to 375 degrees F.
  7. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.
  8. Bake about 20-25 minutes. When done, pies should be golden brown and flaky.
  9. Cool to room temperature before serving. Store in an airtight container at room temperature.

Yield 6 Handpies

Adapted From

I'm linking up with The How To Mommy for Tasty Thursday!


  1. My grandmother made these this past weekend, but she fries them. I'm am not a fry fan, so I think I'll try this version! Thanks for sharing.


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