Lime and Fresh Cherry Hand Pies

These cherry hand pies are quick and easy to make, particularly with store-bought shortcrust pastry. They're a great way to use up the season's beautiful sweet cherries.

Cherries are delicious, am I right? I LOOOOVE cherry season when the red orbs suddenly appear in stores and are full of flavor.

I always buy up loads and although I like to just eat them straight, I also love to bake with them.

One of my go-to cherry recipes is these super easy hand pies!

Simply cook up the cherries into a homemade cherry pie filling. Then load it onto pieces of store bought pastry (or make your own!), then bake.

A little lime zest really brings out and balances the amazing sweet flavor of the cherry filling.

Why You'll Love This Recipe

A quick and easy pie.

Small individual pies, so perfect for picnics, parties or dessert.

These hand pies are like homemade, from scratch, Pop-Tarts.

A tasty way to use up seasonal fresh cherries.

The lime makes the flavor of the cherries really pop.

If you want to make them super easy and ready in minutes, you can 'cheat' and use store-bought pastry and canned cherry pie filling.

Easily vegan if you use vegan pastry.

Pastry

I used vegan shop bought shortcrust pastry, so these are naturally vegan if you use non-dairy milk for brushing! Check the packaging to make sure yours is if required. Plus, you can often found gluten-free shop bought pastry.

If you'd like to make your own pastry, it's quite easy.

If you'd like to add some colour to your cherry hand pies, why not make my beetroot pastry  - the vegetables bring colour and a bit of goodness to the pastry, but you can't taste it!

Tips

The lime brightens the fragrant cherries and adds a subtle zingy flavour. But you can leave it out if you don't have any.

Use store bought pastry or make your own.

To avoid crimson-stained hands, I use a Cherry Pitter. It may be one of those gadgets that you only use occasionally, but it's inexpensive and every time I need it I'm soooo pleased by how much easier it has just made my life!

Variations

Try a different flavor of filling! Raspberry Compote, Blueberry Compote or another Compote Recipe would be perfect.

Try adding a light sprinkle of cinnamon or ground ginger to the pastry.

Mix up a simple icing of powdered sugar and water to spread onto the cooled hand pies to turn them into Pop Tarts.

Try zest of lemon or orange for a different flavor.

Cherry Recipes

If you love this recipe for cherry hand pies, you'll love these other cherry recipes too!

Cherry Bars with Oats and Almonds

Coconut Cherry Popsicles with Dark Chocolate and Almonds

Lime and Fresh Cherry Pie

Black Forest Cherry Chocolate Avocado Mousse

Vegan Black Forest Cake

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Lime and Fresh Cherry Hand Pies

Kate Hackworthy | Veggie Desserts

These cherry hand pies are quick and easy to make, particularly with store-bought shortcrust pastry. They’re a great way to use up the season’s beautiful sweet cherries.

4.82 from 11 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 6

Calories 169 kcal

Ingredients

 

• 1 ½ cups (200g) fresh cherries pitted
• 2 tablespoons caster sugar
• Zest and juice of ½ a lime
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch/cornflour
• 2 teaspoons water
• 1 x 375g package shortcrust pastry defrosted if frozen
• Milk for brushing

Instructions

 

• Preheat oven to 190°C/375°F. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet)
• Remove the pits from the cherries with a pitter gadget (much easier!) or carefully with a knife.
• Add the cherries to a large saucepan over a medium heat with the sugar, lime zest and juice and vanilla. Bring to the boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
• Make a cornstarch slurry by dissolving it in the water, then add it to the cherry mixture and stir to combine. Bring back to the boil, heat for 1 minute, then remove the pan from the heat. It will be thick but not overly gelatinous.
• Unroll the dough and cut into 6 equal-sized squares. Spoon 2 heaped teaspoons of the filling onto one side of each pastry square. Brush a little milk around the edges, fold the dough over and use a fork to crimp and seal the edges. Brush with some more milk, then use a sharp knife to cut slits in the pastry. Sprinkle with the demerara sugar and bake for 20-25 minutes, or until golden. Serve warm or cold.

Nutrition

Calories: 169kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 116mgPotassium: 101mgFiber: 1gSugar: 8gVitamin A: 20IUVitamin C: 2.3mgCalcium: 10mgIron: 0.9mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.