Holiday Hand Pies

Pallet and Pantry
by Pallet and Pantry
12 servings
1 hr 13 min

These mini cherry pies are not only a quick and easy sweet treat to make for the holidays, but they also make the perfect homemade gift! These sweet hand pies may be small but they are HUGE on flavor.

Starting with that buttery-flaky crust. It truly is melt in your mouth delicious! As for the store-bought filling? Well, we all need a few delicious baking shortcuts during the holidays. Right?!

Besides, after the first bite, your friends and family won’t even care that these scrumptious hand pies are only semi-homemade!

Give them out to teachers, neighbors, heck even the Fed Ex and UPS person would love this sweet treat!

And not just because they are SO darn good! NOPE! They will LOVE this gift because it came from the heart!

Which, in my opinion, is where all Christmas gifts should come from!

Recipe details
  • 12  servings
  • Prep time: 45 Minutes Cook time: 28 Minutes Total time: 1 hr 13 min
Show Nutrition Info
Hide Nutrition Info

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg beaten
  • 3/4 cup butter cold & cut into pieces
  • 3/4 cup shortening cold
  • 1 Tablespoon vinegar
  • 5 Tablespoons water cold
  • 1 21 oz can cherry pie filling
Egg wash
  • 1 Tablespoon water
  • 1 egg beaten
To make the Crust
Line two baking sheets with parchment paper. Combine flour and salt in a large mixing bowl. Add in the cold butter and shortening. Mix with a pastry blender until butter and shortening are pea-size Add in egg, vinegar, and cold water. Blend until the dough forms a ball. Cut the ball of dough in half. Wrap each ball of dough in parchment paper or saran wrap and press down slightly with the palm of your hand. Place the dough in the refrigerator for 30 minutes.
Remove one of the packages of dough from the refrigerator. Flour your surface well before rolling the dough out to about a 12- inch circle and 1/4" thick. Using a 3 1/2- 4" biscuit or cookie cutter, cut out 12 discs. You will need to re-roll the dough to do this. Place six of the discs onto one of the parchment paper-lined baking sheets. Spoon 1 Tablespoon of the cherry pie filling into the center of each disc. Meanwhile, cut a small "x" into the top of the other six discs.
Brush the edges of the bottom crusts with the egg wash. Top the bottom crusts with the other discs. Press down the edges to seal using a fork. Brush the tops with more egg wash. Sprinkle with coarse sugar (optional).
Place the first batch of mini pies in the refrigerator and remove the other package of dough. Repeat the above steps to create six more mini-pies.
Preheat oven to 375. Remove the first batch of mini-pies from the refrigerator and place the second batch in the refrigerator. Bake the first batch for 25-28 minutes or until golden brown. Remove from the oven and allow to cool. Place the second batch in the oven and bake for another 25-28 minutes.
Pallet and Pantry
Want more details about this and other recipes? Check out more here!