Cherry Hand Pies in Your Pressure Cooker
These cherry hand pies are a fast and flaky treat filled with juicy cherry goodness. Perfectly sized, freezer-friendly, and golden baked in just minutes.
Equipment
- 1 Baking sheet lined with parchment or silicone mat
- 1 Rolling pin for flattening dough
- 1 Fork to crimp edges
Ingredients
Main ingredients
- 1 Pie crust for 9-inch double-crust pie
- 2 cups Cherry pie filling homemade or jarred
- Coarse sugar or turbinado sugar for sprinkling
- 1 Egg large, for egg wash
- 1 tablespoon Water to mix with egg
- Flour for dusting work surface
- Parchment paper to line baking sheet
- Optional spices like cinnamon or nutmeg
Instructions
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment or a silicone mat.
- On a lightly floured surface, roll out your pie crust into a 12 by 20-inch rectangle. Cut into 8 rectangles or circles around 5 by 6 inches each.
- Place about 2 tablespoons of cherry filling in the center of half your dough pieces. Avoid overfilling.
- Brush edges with egg wash to help seal dough.
- Fold each piece to form a packet and crimp edges with a fork to seal.
- Lay pies on baking sheet, cut slits in tops for steam, brush with egg wash, and sprinkle with coarse sugar.
- Bake for 20 minutes or until golden brown and filling bubbles.
- Let cool 5 minutes on sheet before transferring to wire rack for cooling.
Notes
Make sure not to overfill the pies to avoid leaks. You can freeze these before baking for a quick treat anytime. Reheat frozen pies at 400°F for 20-25 minutes with optional egg wash and sugar sprinkled on top.