becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Apple and cherry hand pies made with fruit compote, sweet pastry, and a sprinkling of Demerara sugar. The best cherry hand pie recipe!
What Inspired These Apple and Cherry Hand Pies?
Did you know that the 28th of August has been designated as Cherry Turnover Day?
Although these little apple and cherry hand pies aren’t officially turnovers, the spirit is pretty much the same! Flaky pastry, fruit compote, a sprinkling of sugar, and voila! A pastry that, like a turnover, works equally well for breakfast and dessert.
(Side note: For an authentic turnover recipe, check out my recipe for Chaussons aux Pommes, a.k.a. Apple Turnovers!)
Although I usually make fruit turnovers and hand pies with store-bought puff pastry, this cherry hand pie recipe starts with a scratch-made sweet pastry dough instead. I’ve filled it with a homemade cherry-apple compote, topped it with a lattice crust, and added a sprinkling of Demerara sugar to finish.
Cherry Hand Pie Ingredients
To make these apple and cherry hand pies, you’ll need the following ingredients:
- All Purpose Flour – Or plain flour (I prefer McDougall’s brand) in the UK.260 grams all-purpose flour (2 cups)
- Confectioner’s Sugar – Also known as icing sugar or powdered sugar, to make the sweet pastry crust.
- Ground Cinnamon – I’ve added a touch of ground cinnamon, but you can omit it if you aren’t a fan.
- Unsalted Butter – Cold and cubed.
- Whole Milk – Or semi skimmed, or your favorite plant milk.
- Eggs – You’ll need one egg to make the pastry, and another for egg wash.
- Apple – You can use any variety of apple you’d like. I recommend a green apple like Granny Smith. Feel free to peel or not peel—it’s up to you!
- Cherries – You’ll need 275 grams (about 2 cups) of pitted cherries. Fresh and frozen are both fine.
- Granulated Sugar – Granulated sugar (or caster sugar, measured by weight) sweetens the cherry compote.
- Lemon – The juice and zest of one lemon balances the sweetness of the sugar and fruit.
- Demerara Sugar – Sprinkle your pastries with Demerara sugar, Turbinado sugar, or Sugar in the Raw, for sweetness and crunch.
Cherry Hand Pie Tips and Shortcuts
Fresh or frozen cherries will work for this recipe. If you don’t have cherries on hand, you can substitute berries, such as blueberries, raspberries, or blackberries.
You’ll need a large round disc cutter for this recipe. If you don’t have a cutter, you can make square-shaped pies instead. Cut them freehand with a ruler and a knife, or fold the dough over to make a triangular shape.
I latticed the tops of my pies for visual effect, but you could just as easily top your compote with a second round disc (just be sure to cut a small vent in the top of the dough to allow steam to escape) or use one larger disc, fold it over, and use a fork to crimp the edges to seal in the filling.
Make-Ahead and Storage Suggestions
Hand pies are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days.
To freeze, layer hand pies in an airtight container between layers of baking parchment. Thaw at room temperature prior to serving, or warm briefly in the microwave or for 5-10 minutes in a 350° F oven.
More hand pie recipes you might enjoy:
Peach, Blueberry, and Walnut Hand Pies
Peach and Ginger Hand Pies
Mixed Berry Breakfast Pastries
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintCherry-Apple Hand Pies
Apple and cherry hand pies made with fruit compote, sweet pastry, and a sprinkling of Demerara sugar. The best cherry hand pie recipe!
- Prep Time: 30 minutes
- Chilling + Freezing Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9 4" / 10 cm round pies 1x
- Category: Hand Pies and Turnovers
- Method: Oven
- Cuisine: Dessert
Ingredients
Pastry:
260 grams all-purpose flour (2 cups)
40 grams confectioner’s sugar (1/4 cup)
1/8 teaspoon ground cinnamon
135 grams cold unsalted butter, cubed
2 teaspoons whole milk, very cold
1 egg
Apple-Cherry Compote:
1 apple, cored and roughly chopped
275 grams pitted cherries (about 2 cups)
50 grams granulated sugar (1/4 cup)
Juice and zest of 1 lemon
Pinch ground cinnamon
Assembly:
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Pastry:
Sieve flour, confectioner’s sugar, and ground cinnamon into a large bowl. Add the cold cubed butter, and use your hands to rub the mixture together to create a sandy texture similar to breadcrumbs.
Add the egg and milk to the bowl. Using your hands, gently work the mixture until it comes together into a soft dough, adding a touch more milk if needed. Pat into a disc and wrap in clingfilm/plastic wrap. Chill in the refrigerator for 30 minutes.
Apple-Cherry Compote:
In a medium saucepan, combine chopped apples, cherries, sugar, lemon juice, lemon zest, and ground cinnamon.
Simmer mixture over medium heat, uncovered, until fruit has softened and juices are reduced, about 30 minutes.
Transfer compote to a bowl and allow to cool.
Assembly:
When dough has chilled and compote has cooled, preheat oven to 190° C / 375° F. Line a baking tray with parchment, and set aside until ready to use.
Remove dough from the plastic wrap and allow it to rest briefly at room temperature, about 5 minutes. Dust countertop with flour and roll dough to about 6 millimeters / 1/4-inch thickness.
Using a 10 centimeter / 4-inch round cutter, cut rolled dough into nine discs. Transfer discs to prepared tray.
Add a spoonful of compote to the center of each disc, dividing it equally between the nine discs. Be sure to allow a border (approximately 1.25 centimeters / 1/2-inch) around the edge.
Use a pastry brush to egg wash around the edges of each disc.
Re-roll remaining dough (depending on the temperature of your kitchen, you may have to chill it again briefly) to 6 millimeters / 1/4-inch thickness. Cut dough into strips, each about 1.25 centimeters / 1/2-inch thick.
Lattice the dough strips over the compote, trimming the edges to maintain a round shape, and crimp the edges with a fork to seal in the filling. Re-roll the scraps as necessary to create more strips. Don’t worry about making the lattice “perfect,” as these pies are designed to have a rustic look.
Transfer tray to the freezer and freeze pies briefly, about 10 minutes.
Use a pastry brush to egg wash the tops of each pie. Sprinkle with a generous amount of demerara or sanding sugar.
Bake pies in preheated oven for approximately 15-20 minutes, or until deeply golden brown. Transfer pies to a wire rack and allow to cool prior to serving.
Hand pies are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days.
