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Cherry Handheld Pies



1 box (two sheets) pre-made puff pastry
Egg wash: one large egg beaten with 2 tsp. milk
Coarse sugar for garnish
1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
2 1/2 cups fresh cherries, pitted & stemmed
1/2 cup granulated sugar
Zest from one lemon
Juice from 1/2 lemon
1/8 tsp. salt
1 tsp. vanilla extract


Step 1

Preheat oven to 375℉.

Step 2

For filling: mix cornstarch and water together in a small bowl until combined and milky. In a medium saucepan, combine cherries, sugar, lemon juice and salt. Stirring occasionally with a wooden spoon, cook over medium heat until cherries begin to release their juices, about 4-6 minutes.

Step 3

Stir in 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.

Step 4

Cut puff pastry into even rectangles and fill with 1-2 tbsp. of cherry mixture. Top with another puffy pasty rectangle, pinch the edges together with a fork and prick them for dough ventilation while cooking. Brush with egg wash and sprinkle with course sugar.

Step 5

Chill pies in the refrigerator for at least 25 minutes. Bake pastry pies for 30-35 minutes, or until tops are golden brown.