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Cherry Cheesecake Hand Pies

Close-up of two golden-brown cherry cheesecake hand pies, sprinkled with coarse sugar, showing a peek of cherry filling.
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Easy handheld desserts combining tangy cream cheese and cherry filling in a flaky crust, perfect for sharing.

Ingredients

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  • 2 refrigerated pie crusts
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) cherry pie filling
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 egg white, beaten
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, beat together the softened cream cheese and 1/2 cup granulated sugar until smooth. Beat in 1 egg and vanilla extract until well combined.
  3. In a separate small bowl, stir together the cherry pie filling, lemon juice, and cornstarch.
  4. Unroll the pie crusts. Use a 4-5 inch round cutter to cut out circles from each crust. You should get about 6-8 circles per crust.
  5. Place about 1-2 tablespoons of the cream cheese mixture onto one half of each circle, leaving a small border.
  6. Top the cream cheese mixture with about 1-2 tablespoons of the cherry pie filling.
  7. Brush the edges of the dough circles with the beaten egg white. Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork.
  8. Place the hand pies onto the prepared baking sheets. Brush the tops with the remaining egg white and sprinkle with the 2 tablespoons of granulated sugar.
  9. Cut a few small slits in the top of each hand pie to allow steam to escape.
  10. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let the hand pies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a glaze, mix 1 cup powdered sugar with 1-2 tablespoons milk until smooth, then drizzle over cooled hand pies.
  • You can freeze assembled, unbaked hand pies on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
  • Ensure the cream cheese is fully softened for a smooth filling.

Nutrition

Find it online: https://dishicious.com/cherry-cheesecake-hand-pies/