Healthy Cherry Hand Pies


My Healthy Cherry Hand Pies are not only absolutely adorable, but super scrumptious! + Keep scrolling down for a special Cherry Pink Lemonade recipe that I have thrown into this post for you all!

Healthy Cherry Hand Pies Recipe
Cherry Hand Pies Recipe

This past week, my family and I went cherry picking up in Ararat, Virginia. Although we were pretty late into the season, leaving few sweet cherries left on their trees, they sure did have plenty of sour cherries which are made for making sweet baked treats! With the few sweet cherries I was able to get, I had to find a way to be creative with them... introducing you to my Cherry Pink Lemonade that is a mild tart-y deliciousness.

I love eating sour cherries and sweet cherries anyway that I can get them... raw, baked, frozen! But the lesson that I learned over the past week, is that sour cherries are perfect for baked goods, such as pies. Sweet cherries are perfect for eating raw and by themselves, but I found out they are also great in making a sweet, pink lemonade!  

Healthy Cherry Hand Pies Recipe
Mini Cherry Hand Pies Recipe

As always, you can use a store-bought pie crust to make life a tad bit easier or if you are in a rush for an easy baked good... yet, I will say this pie crust doesn't lack any flavor! My olive oil pie crusts (made with no butter) is just as flaky and luxurious. Plus, it is only 4 simple ingredients!

Healthy Cherry Hand Pies Recipe
Healthy Cherry Hand Pies Recipe

These hand pies are perfect to make for parties, such as a July 4th celebration party! The red cherry filing makes almost any party just that more festive, as well!

Time to grab our aprons and begin baking!

Healthy Cherry Hand Pies



For Cherry Filling:

  • 1.5 cups Sour Cherries, (pitted)
  • 1/4 cup Granulated Cane Sugar  (+ more for garnish)
  • 2 tbsp. Flour
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Cardamom
  • 1 Egg
  • 1 tbsp. Milk,  (plant-based or regular)

For the Olive Oil Pie Crust:

  • 2 2/3 cup All-Purpose Flour
  • 1/2 tsp. Sea Salt
  • 2/3 cup  Extra Virgin Olive Oil
  • 1/2 cup Milk, (plant-based or regular)


For the Olive Oil Pie Crust:

  1. In a mixing bowl, whisk together the flour and sea salt.
  2. Add in the extra virgin olive oil and use your fingers to pinch together the mixture until small crumbs form.
  3. Add in the milk and mix with a fork until the batter is soft.
  4. Place the dough mixture onto a clean surface and knead into a ball for 1 minute. Add a little bit more milk, if the dough is not coming together easily.
  5. Place the ball inbetween two pieces of parchment paper and use a heavy rolling pin to roll the dough out to be 1/8" thick. Use a cookie cutter or glass to cut ~3.5" diameter circles. (Refold and roll out the dough if necessary, it should cut about 12 circles)
  6. Carefully transfer the dough circles onto a large pan(s) lined with parchment paper and place in the fridge to chill as you make the cherry filling.

For Cherry Filling:

  1. Preheat oven to 400F.
  2. In a medium-sized bowl, add together the pitted sour cherries, granulated cane sugar, flour, vanilla extract, and cardamom. Mix all ingredients together.
  3. In a separate small bowl, whisk together the egg and milk.
  4. Take the dough circles out of the fridge. Place a large scoop of the cherry filling in the center of 6 dough circles, leaving a little empty space on the edges.
  5. Place one of the remaining dough circles on top of each cherry filling dough circle. Use a fork to crimp down the sides and seal the cherry hand pie together. Use a knife to make 2-4 slits on the top of each hand pie. Brush each with the egg/milk wash. (Optional: Sprinkle additional coarse sugar on top)
  6. Bake for 18-20 minutes, or until the filling is bubbly and the crust is golden brown.
  7. Allow the cherry hand pies to cool at least 8-10 minutes.

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