Fruit Hand Pies Recipes Turnovers and Hand Pies

Cherry-Apple Hand Pies for Cherry Turnover Day!

Cherry-Apple Hand Pies

Did you know that the 28th of August has been designated as Cherry Turnover Day?

Although these little cherry-apple hand pies aren’t officially turnovers, the spirit is pretty much the same! Delicious pastry, fruit compote, a sprinkling of sugar, and voila! A pastry that, like a turnove, is just as good for breakfast as it is for dessert.

Cherry hand pies on a wire rack

Cherry hand pies on a wire rack, and a spoonful of Demerara sugar

A miniature cherry pie, sliced in half

(Side note: For an authentic turnover recipe, check out my recipe for Chaussons aux Pommes, a.k.a. Apple Turnovers! You could easily substitute cherries, or just about any fruit you’d like!)

Although I usually make fruit turnovers with puff pastry, this recipe starts with a sweet pastry dough instead. They’re filled with a homemade cherry-apple compote, topped with a lattice crust and finished with just a sprinkling of Demerara sugar.

Cherry hand pies on a wire rack, and a spoonful of Demerara sugar and a tea towel

Cherry hand pies on a wire rack, and a spoonful of Demerara sugar

Cherry hand pies on a wooden surface

Shortcuts and Make-Ahead Suggestions

Fresh or frozen cherries will work for this recipe. If you don’t have cherries on hand, you can substitute berries (blueberries, raspberries, or blackberries would all work nicely) or another fruit such as chopped peaches or pears.

These little pies freeze very well! Freeze in an airtight container between layers of baking parchment. When you’re ready to enjoy, simply thaw for an hour or so prior to serving. You can also warm them briefly in the microwave, or for 5-10 minutes in a 350° F oven on a parchment-lined baking tray.

Hand holding a miniature cherry pie

Cherry hand pies on a wooden surface

A miniature cherry apple hand pie, sliced in half

Hand Pie Tips and Tricks

You’ll need a large round disc cutter for this recipe. If you don’t have a cutter, you can also make square-shaped pies instead, and just cut them freehand with a ruler and a knife, or fold the dough over for a turnover look.

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.

Cherry-apple hand pies pair nicely with vanilla ice cream or a dollop of whipped cream for a rustic summer dessert, but are delicious for breakfast, too!

Hand holding a small cherry pie with lattice pastry top

More hand pie-style pastries you might enjoy:

Nutella-Stuffed Wreaths
Peach, Blueberry, and Walnut Hand Pies
Peach and Ginger Hand Pies
Blackberry Cream Cheese Pastries,
Mixed Berry Breakfast Pastries,

And if you 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!

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Cherry-Apple Hand Pies

Cherry-Apple Hand Pies


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  • Author: becky
  • Total Time: 1 hour 30 minutes
  • Yield: 9 4" / 10 cm round pies 1x

Description

Cherry-apple compote, sweet pastry, and a sprinkling of sugar come together to create a pastry as tasty for breakfast as it is for dessert.


Ingredients

Scale

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 cold milk
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, or sanding sugar (optional)


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.

 

Notes

Fresh or frozen cherries will work for this recipe. If you don’t have cherries on hand, you can substitute berries (blueberries, raspberries, or blackberries would all work nicely) or another fruit such as peaches or pears.

These little pies freeze very well! When you’re ready to enjoy, simply thaw for an hour or so prior to serving. You can also warm them briefly in the microwave for a “just out of the oven” taste.

Cherry hand pies pair nicely with vanilla ice cream or a dollop of whipped cream for a rustic summer dessert, but are just as delicious for breakfast!

You’ll need a large round disc cutter for this recipe. If you don’t have a cutter, you can also make square-shaped pies instead, and just cut them freehand with a ruler and a knife, or fold the dough over for a turnover look.

  • Prep Time: 30 minutes
  • Chilling + Freezing Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Hand Pies and Turnovers
  • Method: Oven
  • Cuisine: Dessert

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