Christmas Tree Cherry Hand Pies

A cooking pan topped with Christmas Tree shaped cherry hand pies, and a bowl of cherry pie filling.

These Cherry Hand Pies are a must make for an easy, festive treat for the holiday season! I shaped mine like Christmas Trees, to make them extra festive, and they're so easy to make with only 6 ingredients!

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Course: Dessert

Cuisine: American

Keyword: Cherry Hand Pies, Cherry Pies, Christmas Tree Desserts, Christmas Tree Hand Pies

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 272kcal

Ingredients

For the Cherry Hand Pies:

1 box Refrigerated Pie Crust
10 oz Cherry Pie Filling (1/2 of a 21 oz can)
1 large egg
1 TBS water

For the Vanilla Glaze:

2 cups powdered sugar
3-4 TBS milk
1/4 tsp vanilla extract

Instructions

For the Cherry Hand Pies:

Preheat the oven to 400 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Thaw a box of refrigerated pie crust, according to the package directions.
Lightly dust a counter top with flour. Roll out one of the thawed pie crusts to be about 1/4 inch thick. 1 box Refrigerated Pie Crust
Cut the pie crust into 3-4 inch Christmas Trees with a cookie cutter.
Add 1 1/2 TBS of cherry pie filling into the center of one Christmas Tree. 10 oz Cherry Pie Filling
Lay another Christmas tree on top, lining up the edges and corners.
Press the edges of the pie together with a fork, crimping the pieces together to seal.
Whisk together the egg and water in a small bowl. 1 large egg, 1 TBS water
Brush the top of the pie crust lightly with the egg wash.
Cut two to three slits in the top of the crust to allow the pie to steam.
Place the hand pies onto the prepared cookie sheet, a couple inches apart. Repeat with additional pies.
Bake the pies for 20 to 24 minutes, or until the tops are golden brown, and the pie filling in the middle is bubbly.
Remove from the oven and let the pies cool on the cookie sheet for about 5 minutes, then transfer to a cooling rack to cool for another 10-15 minutes.

For the Vanilla Glaze:

Whisk together the powdered sugar, milk, and vanilla extract in a medium bowl. 2 cups powdered sugar, 3-4 TBS milk , 1/4 tsp vanilla extract
Dip the top of each pie into the glaze, or drizzle the glaze on top with a spoon.
Place the pies back onto the cookie sheet and let the pies sit until the glaze is set.

Notes

Don’t Overfill – I know we want lots of filling for a juicy pie, but if you over fill the pie may leak while baking and they won’t look as nice in the end.
Any Shapes – You can make these pies in any shape you want. Cut the dough into snowmen, stars, snow flakes, gingerbread men, hearts, etc.
Double the Recipe – As is the recipe makes about 8-10 pies. If you’d like more for gifting, or serving at a party you can grab 2 boxes of pie filling, or even 3 to make more of these cutie pies in a jiffy.
Storage Instructions - The hand pies can be stored in a box at room temperature for up to 2 or 3 days. If you want to freeze, I recommend freezing the unbaked pies on a lined baking sheet until solid, for about 1 to 2 hours. Then transfer them to a freezer safe container for up to 2 months. Bake the pies directly from frozen by adding a couple extra minutes to the baking time.

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