Why Hand Pies Are the Ultimate Summer Dessert Hack
When it comes to summer desserts, some pies just aren’t made for mingling. Sure, cherry pie is a classic—but try balancing a gooey slice on a flimsy paper plate while standing in your backyard in your favorite white outfit. Not exactly stress-free snacking.
Skip the Mess—Go Hand Pie
Enter the hand pie: the perfect solution for messy pie problems and outdoor entertaining. These individual-sized treats deliver all the flavor of a full-sized pie without the fuss. No forks, no drippy slices, no balancing acts required.
Perfect for Parties and Picnics
Hand pies are ideal for summer gatherings, BBQs, and backyard parties. They’re easy to grab, easy to eat, and even easier to love. Guests can enjoy classic pie flavors—think cherry, apple, peach, or blueberry—without having to sit down or juggle utensils.
Did We Mention Hand Pies Are Also Super Cute?
One of the best things about hand pies? They’re just plain adorable. These bite-sized beauties are a buffet stylist’s dream—they stack beautifully, hold their shape, and look irresistible lined up on a dessert table. Trust us: you’ll want to snap a photo before they vanish.
Dessert in the Palm of Your Hand
When you’re feeding a crowd, portable desserts are a game-changer. Hand pies can be prepped ahead of time, baked in batches, and even served at room temperature. Just add a napkin, and you’ve got the ultimate party-friendly treat.
MINI CHERRY HAND PIES
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 mini pies
Ingredients
1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
Flour (for dusting)
1 large egg white
1 1/2 teaspoons raw sugar
Instructions
Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.
Notes
These can be made a day ahead. Let stand at room temperature.
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