cherry hand pies

Pineapple Lime Coconut Hand Pies have a zesty, lime &amp; pineapple filling inside a chewy and tender coconut crust, glazed &amp; topped with textural coconut.

Pineapple Lime Coconut Hand Pies

disks Coconut Pie Dough

pineapple (- you will need about 3 cups of chopped pineapple)

sugar

lime (zested & juiced)

tapioca flour

sugar (- sifted)

coconut

pineapple juice (- reserved from filling)

If Coconut Pie Dough is frozen, defrost overnight in the refrigerator or allow to thaw on the counter at room temperature for 1-2 hours.If your dough is chilled in the refrigerator, allow it to sit at room temperature for about 15-20 minutes before rolling it out.

Break down the pineapple by cutting off the top, then removing the skin all the way around. Slice the pineapple in half lengthwise. Lay each pineapple half down on the flat cut side, and cut it in half lengthwise again, into quarters. Then remove the core from each quarter. Chop into small 1/4&quot; - 1/2&quot; chunks. Place in a bowl.Place in a clean cheesecloth or thin kitchen towel and wring out over a bowl, reserving the juice for later. Transfer the juiced pineapple to a separate bowl.

Add the sugar and zest and juice of the lime to the chopped pineapple. Toss to combine and let the fruit hang out for about 15 minutes while the juices release. Once the juices have released, strain them into the bowl with the rest of the reserved pineapple juice.

Add the tapioca flour to the chopped pineapple and toss to combine. Set aside.

PINEAPPLE LIME FILLING

On a lightly floured surface, roll the first Coconut Pie Dough disk to 1/8&quot;-1/4&quot; thickness. Using a 5&quot;-6&quot; round cookie cutter or other round template and a sharp knife, stamp out or cut circles from the dough. Gather the dough scraps together, form a disk to re-roll, then cut more dough rounds from the scraps.*If the dough scraps start to get too warm and sticky, shape into a disk, wrap and place back in the fridge to chill for a few minutes before rolling out again.*You may want to transfer the dough rounds to a lined baking sheet and chill them in the refrigerator while you roll out and cut the rest of the dough so they don&#039;t get too warm. It depends on how quickly you can move and how warm it is in your kitchen.

Spoon about 2 tablespoons of pineapple filling onto one half of each round of dough. If the fruit filling is super juicy, strain again. You just want to be sure you aren&#039;t transferring a bunch of juice onto the dough to prevent leaks and soggy bottoms.Lightly brush a small amount of cold water around the edges of the dough rounds, then lift and fold the unfilled half over the top, creating a half-moon shape.Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.

Set the hand pies on a lined baking sheet, and place in the freezer to chill for at least 30 - 60 minutes until firm.Repeat the process with remaining dough rounds. Then repeat the entire process with the second dough disk.*freezing the hand pies first helps them keep their structure as they bake

Preheat oven to 375° F.

Make an egg wash by whisking 1 egg and 1 teaspoon of water together in a small bowl.

Remove the chilled hand pies from the freezer. Using a pastry brush, lightly brush the hand pies with the egg wash. Cut three small slits in the top of each hand pie for vents.

Bake until the hand pies are golden brown, about 22 - 25 minutes, rotating the pans halfway through.

Remove the pies from the oven. Allow to cool a few minutes on the pans, then transfer to a cooling rack.

HAND PIE ASSEMBLY

Sift the powdered sugar into a medium bowl. Whisk in the reserved pineapple juice, 1 tablespoon at a time, until the mixture is smooth and runs off the whisk like molasses.Spoon about 1 tablespoon of glaze onto each hand pie, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula. Sprinkle with coconut. Allow the glaze to set before serving.

PINEAPPLE COCONUT GLAZE

These Air Fryer Hand Pies are a delicious treat that’s ready in under 20 minutes using only 4 ingredients and are completely customizable to your preferred filling! 

Air Fryer Hand Pies

pie filling (about 2 cups if using homemade)

water

Coarse sugar (optional topping)

Preheat the air fryer to 350°F for 5 minutes.

Meanwhile, roll out the pie crusts and use a 3½ to 4-inch round biscuit cutter to cut 6 to 7 rounds out of each one.

Add a tablespoon of pie filling to half of the rounds, if using a pie filling with big pieces such as apple or peach, you’ll want to chop it up a bit first.

Run a water-dipped finger or pastry brush around the edge of the pie crusts with filling on them then place the remaining pie rounds on top of the filled ones and use a fork to seal the edges.

In a small bowl, beat together the egg and water to make an egg wash and use a pastry brush to brush it over the tops of the pies then sprinkle with coarse sugar if desired.

Cook the pies for 6 minutes until the tops are golden brown.

This festive, easy Christmas tree cherry hand pie is made with just 3 ingredients and will be a beautiful addition to any holiday sweet tray.

Cherry Christmas Tree Hand Pies

boxes of ready-made pie crust (2 crusts each)

cherry pie filling

eggs

Coarse sanding sugar (optional)

Preheat oven to 350℉. Thaw the ready-made pie crust, according to package directions.

Line a large baking sheet with parchment paper.  Set aside.

In a small bowl, whisk eggs and water together, set aside.

Using a rolling pin, roll out one thawed pie crust, ensuring there are no cracks or holes.  The crust should be between ¼” and ⅛” thick.

Using a holiday tree cookie cutter, cut out 7 trees. Save the excess crust.

Place trees on the parchment lined baking sheet and spoon about 1 - 1 ½ Tablespoons of cherry pie filling into the center of each tree.  Brush the border around the filling with egg wash.

Roll out a second pie crust and cut out 7 more trees.  Save the excess crust.  Gently place the trees over the top of the filling.  Starting at the trunk, lightly press the edges together, making sure not to press down on the filling.

Using the tines of a fork, press the seams together, working around the outline of the tree. Using a sharp knife, make a few slits in the top crust for venting.   Brush the top crusts with egg wash and sprinkle with coarse sanding sugar, if desired.

Repeat the process with the remaining pie crusts.  When all the ready-made pie crust has been used, and all that remains is the excess, combine it all and roll it out, the same thickness as the original crusts, to complete the remaining hand pies.

Bake for 20-25 minutes or until golden brown.

These look so yummy and festive! I can't wait to make these for my kids!

Top 3 cherry hand pies recipes from across the web

The most viewed cherry hand pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Pineapple Lime Coconut Hand Pies

Air Fryer Hand Pies

Cherry Christmas Tree Hand Pies

Top 3 cherry hand pies recipes from across the web

The most viewed cherry hand pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Lime Coconut Hand Pies

Air Fryer Hand Pies

Cherry Christmas Tree Hand Pies

The most viewed cherry hand pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine