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+ servings

Cherry Heart Pies

These Hand Pies have a flakey buttery crust with an irresistable homemade cherry filling. Their hear shape make them perfect as a project to do with kids or as a date night in dessert.
Course Dessert
Cuisine American
Keyword Cherry Hand Pies, Hand pies
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings 16 individual pies
Calories 269kcal
Author Heather


Cherry Filling

  • 12 oz pitted cherries
  • 1 1/2 cups lightly sweetened cherry juice *I used cherries & juice from 24.7 oz Dark Morello Cherries from Trader Joes
  • 3/4 cup granulated sugar
  • 2 tbsp arrow root powder *corn starch may be substituted in equal parts *corn starch may be substituted in equal parts
  • For Pie Crust- Double pie crust recipe in separate batches to accommodate filling

Pie Crust (double in a seperate batch for top layer)

  • 1/2 lb cold unsalted butter *2 sticks or 8 oz
  • 2 3/4 cup all-purpose flour
  • 1 tsp sea salt
  • 1/2 cup ice water
  • 1 tbsp granulated sugar


  • 1 egg
  • 6 tbsp sparkling sugar


Cherry Filling

  • If using jarred cherries in juice (like the one pictured above from Trader Joes) thoroughly strain cherries through a fine mesh colander reserving the juice. Set cherries aside.
  • Measure arrowroot into a small bowl. Add approximately 2 tbsp juice, mixing well, making a slurry.
  • In a medium sized saucepan add sugar and remaining juice, stirring to start to dissolve sugar. Add juice slurry and cook over medium heat, whisking consistently until thickened, about 3 to 4 minutes. Let cool slightly and then stir in cherries. *Letting cherries cool in the refrigerator either overnight or for several hours will help prevent cherries from spilling out through sides oh hand pies.

Pie Crust

  • Cut chilled butter into small chunks and place back in refrigerator while preparing dry ingredients.
  • Measure flour, salt and sugar into a food processor, fitted with steel blade. Pulse a few times to incorporate.
  • Add diced butter and pulse until butter is the size of small peas, approximately 8 to 12 times.
  • Slowly pour ice water into feed tube while pulsing machine until dough begins to form a ball.
  • Dump dough onto floured board and roll into ball. Wrap in plastic wrap and refrigerate for 60 mins or until needed.


  • Preheat oven to 400℉. Cut refrigerated dough in half and then roll each half using a rolling pin on a well-floured board into a circle. Pro Tip: Roll from center to the edge, turning and flouring dough to ensure it doesn't stick to the board. Roll between 1/8-1/4 inch thickness.
  • Using largest heart shape cookie cutter cut dough into shapes and place on cookie sheets with parchment paper. Using smallest cookie cutter, cut a heart in center of half of larger hearts. Placed cut pie crust hearts back in refrigerator for about 15 mins.
  • Place approximately 1 1/2 tbsp of cherry filling in center of uncut hearts. Place cut hearts over top of cherry filling. With a fork, crimp crust about 1/4 inch from edge, closing two sides of crust together.
  • Whisk egg in a small bowl and using a brush, wash down top of pie with egg. Sprinkle the sparkling sugar on top.
  • Bake for 15-17 mins in 400℉ or until lightly golden brown.


Recipes Notes
  • Amounts listed for pie crust is enough for the bottom layer. In a separate batch, use the same amounts for top layer. 


Calories: 269kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 253mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg