A year ago I made these delicious mini apricot hand pies from freshly picked apricots from my apricot tree. I just LOVE those things. I had gotten this plastic little pie cutter, but it broke after one use!
What do you use to make mini hand pies?
I went in search of a sturdier pie cutter, and I found the coolest thing. I found this dumpling set that came with a dumpling press that is PERFECT for making little hand pies, and it also includes a rolling cookie cutter. Plus, it’s all metal and feels super sturdy.
How do you make mini tart cherry hand pies?
When I make these pies, I don’t have time to make the pie crust from scratch, so I just use refrigerated pie crust. I also use a can of tart cherries. I don’t use cherry pie filling as tart cherries are a little different.
Drain the tart cherries and then mix them with sugar for a sweet and tart flavor.
Use the rolling cookie cutter to cut little hand pie circles. I can get about 5-6 mini pie crusts about one big refrigerated crust. Usually, I can cut 4 of them and then will need to knead and roll out the rest of the pie crust to get 2 more.
I add three tart cherries to one mini pie crust. Then, fold the dumpling maker over to press the edges closed.
I like to bake the mini pies on parchment paper on a baking sheet. I never have an issue with them sticking.
After adding all the mini hand pies to the parchment paper, then brush them with a beaten egg and sprinkle with turbinado sugar before baking.
How do you bake mini tart cherry hand pies?
Bake the mini pies until they are golden brown. Store leftover mini hand pies in a sealed container for a few days. I usually store them in the refrigerator, so they will last longer.
More Mini Dessert Recipes
- Mini Unicorn Ice Cream Cakes
- Mini Mint Cheesecakes
- Cherry Cookie Cups
- Dulce de Leche Pumpkin Cookie Cups
- Teeny Tiny Berry Cream Cheese Pies
- 2 refrigerator pie crusts
- 1 can of tart cherries
- 1/2 cup sugar
- 1 egg
- 1-2 tablespoons of turbinado sugar
- Preheat oven to 400 F degrees.
- Drain the tart cherries.
- Mix the cherries with 1/2 cup sugar.
- Cut the pie crusts into 3-inch circles.
- Add 3 cherries to each pie crust.
- Fold over the pie crust and press the edges closed.
- Lay each mini pie on a baking sheet with parchment paper.
- Beat an egg and brush over each mini pie.
- Sprinkle turbinado sugar over each pie.
- Bake until golden brown.
Amount Per Serving: Calories: 221Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 152mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.