Easy, baked Cherry Almond Hand Pies! A flaky crust with a cherry almond pie filling, dipped in a sugary glaze and topped with sliced almonds. The perfect dessert!
If you’re a pie enthusiast, this Blueberry Pie has everything you could be craving. Top it with some whipped cream and you have the ultimate dessert!
Why This Recipe Works
Pie. Beautiful, glorious, pie. I love everything about it. . . except one thing: making it.
Okay, that’s not entirely fair. I like making pie filling and decorating pies. I just hate dealing with the pie crust. The shaping, the trimming, the fitting it into a pie plate without breaking it. I’ve gotten okay at it over the years but it’s still not my forte.
That’s why Hand Pies are a lifesaver! Using ready made pie crust dough, you cut and fold individual mini pies. No pie plate needed!
These SUPER EASY Cherry Almond Hand Pies were just the latest in a long line of hand pies to find their way to my dessert menu.
Starting with regular cherry pie filling, I stirred in some almond extract to give the pies a little boost in flavor. Wow! It makes a huge difference.
I could seriously add almond extract to all my baking. It just adds such a nice, nutty flavor without overwhelming this simple dessert.
For presentation, I sprinkled on some sliced almonds after dipping these hand pies in a sweet, sugary glaze.
Because these are baked and not fried, they’re easy to make and not greasy. So go ahead and indulge. The flaky crust and juicy cherry almond flavor are to die for!
Ingredient Notes
Try my Cherry Pie filling when you make these! You can certainly substitute a canned filling or your own favorite recipe for cherry pie filling.
For the dough, I used two boxed of refrigerated pie crust. Take it out of the fridge and let it come to room temperature before you using it in this recipe.
My from-scratch Homemade Pie Crust recipe works great for hand pies too!
Step by Step Instructions
STEP 1. The filling
Dump the cherry pie filling into a bowl. Add almond extract and mix to combined.
STEP 2. Cut the crusts
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter.
STEP 3. Assemble the pies
Using a 1 tbsp cookie scoop or measuring spoon, drop a spoonful of cherry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
STEP 4. Bake
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) at 450 degrees for about 15 minutes, until browned.
STEP 5. Glaze and garnish
While pies are baking, whisk together the powdered sugar and milk until smooth.
Remove the cooked pies from the oven. While they’re still warm, drop each one into the the glaze, coating completely. Return to the parchment paper lined baking sheet and immediately sprinkle with sliced almonds.
Allow to set for about 5 minutes before serving.
Love cherry almond together? Try our cherry almond cupcakes next!
Tips and Tricks
- Storing: I store these in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in a freezer safe bag or tupperware container and they’ll stay good for about 3 months. Thaw in the fridge overnight before eating.
- If using refrigerated pie crust, remove the crust from refrigerator before you make the cherry filling. This gives it time to come to room temperature so you can unroll it without cracking.
- You may need to re-roll the pie crust scraps to get the last circle out of each crust. Only re-roll the scraps once for best texture and flavor. The more you work with pie crust dough the tougher it becomes.
More Easy Desserts
- Apple Hand Pies: a homemade apple pie filling in these delicious, baked pies!
- Peach Hand Pies: one of the most incredibly easy comfort food recipes!
- Cherry Almond Braid: take your breakfast to the next level with this delicious flavor combo!
- Cherry Pie: classic cherry pie with a buttery lattice topped pie crust.
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Cherry Almond Hand Pies
Ingredients
- 2 boxes refrigerated pie crust 14.1 oz each
- 1 can cherry pie filling 21 oz
- 1 teaspoon almond extract
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 egg white beaten
- ¼ cup sliced almonds for garnish
Instructions
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
- Dump pie filling in a shallow bowl and add in almond extract. Mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a 1 tbsp cookie scoop, drop cherry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. Return to parchment paper and immediately sprinkles with sliced almonds. Allow to set (about 5 minutes). ENJOY!
- I store these in an airtight container at room temperature for up to 3 days.
Notes
- Storing: I store these in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in a freezer safe bag or tupperware container and they’ll stay good for about 3 months. Thaw in the fridge overnight before eating.
- If using refrigerated pie crust, remove the crust from refrigerator before you make the cherry filling. This gives it time to come to room temperature so you can unroll it without cracking.
- You may need to re-roll the pie crust scraps to get the last circle out of each crust. Only re-roll the scraps once for best texture and flavor. The more you work with pie crust dough the tougher it becomes.
Nutrition
No utensils needed to enjoy this cherry almond pie! Miniature hand pies are easy to share, transport and serve. Cherry Almond Hand Pies taste amazing and look pretty to boot. What could be better?
Does the frosting dry “hard” (not sticky)”
Yes it does. Let it sit on counter to dry (about 30 minutes).
Can you use pineapple pie filling .
Sure!
Can you Make these with fresh or frozen cherries by adding sugar flour and almond extract to the cherries?
Hey I love your recipe. I have a question it says 2 books of pie crusts. There are 2 rolled up individually wrapped pie crusts in each box. So do I 2 boxes with a total of 4 individually wrapped pie crusts? I’m making this now and doubtful I’ll hear back in time. So. I guess I SOL.
yes, two boxes, 4 rolls 🙂
Can these be frozen? Are there other ways to store them for longer?
They can be frozen, although they do lose a little of their crispness with the pie crust, but I do it and enjoy them all the same 🙂
These look seriously delicious. Beautiful combo – cherries and almond. I recently made your peach hand pie recipe, which was SO tasty and SO quick to put together for an appreciated dessert to compliment our cookout. This will definitely be made in my kitchen soon. I really think the icing all over the pie really kicks these up a couple of notches. yummmm Thank you for sharing your recipes. I’m loving your blog!
Those peach pies are amazing, right? And I agree, the icing all over makes them extra special. ENJOY the Cherry version, and I’m so glad you found me 🙂
c
These sound amazing. Am pinning to make at a later date. Will be putting cherry pie filing on the grocery list for this week.
These look incredible! Pinning so I can try them later 😀
Thanks for pinning!!
These hand pies look awesome! I could put sliced almonds on everything 🙂
I could totally sit there and watch hours of the Tour with you, but can we eat these hand pies while we do?! They remind me of the cherry turnovers that my grandma used to make for her pie shop, I just love any pastry stuffed with cherries and almond!
I am going to call you the hand pie queen!!
I love to make hand pies with the fruit we grow here on our 500-acre farm. These look delicious. I think I could literally eat the whole plate.
It makes me laugh every year when you talk about being glued to the tv watching people bike across the country. I’ve never known anyone else to do that! But give me a batch of these pies and I might be able to sit and watch…for at least an hour anyway! Love the cherry almond combo here!!! I could literally bathe in almond extract because it smells so amazing!!
Gotta hand it to you for being able to watch all that biking. I get kind of bored and space out after a while. But I can watch beach volleyball forever, so can’t wait for the Olympics!
These look incredible. Cherry and almond is the best combo!