Go Back
+ servings
Easy Hand Held Cherry Pie

Easy to Make Hand Held Cherry Pies

Store Bought Pie Crusts Cuts and Filled with Cherry Pie Filling
Course Dessert
Cuisine American
Keyword Cherry, Pies
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 6 People


  • OVEN
  • Rolling Pin


  • 1 Box Refrigerator Pie Crust 2 -Count
  • 1 21 oz. Can Cherry Pie Filling
  • 1 Egg White


  • ½ cup Powdered Sugar
  • 2 tbsp. Cream or Milk
  • 1 tsp Vanilla Extract


  • Pre-Heat Oven 375°
  • Take Refrigerated Pie Crusts Out to Become Room Temperature
  • Roll pie crusts out on parchment paper or floured work area
  • I used a 4 inch round cookie cutter and cut 4 or 5 circles out of each crust. I then balled up all scraps and rerolled
  • I then scooped a small amount of cherries (less than a tsp.)into center of half the circles
  • Take the other half of the crust circles and place them over the cherry filling
  • Close the edges of the 2 crusts , crimp edges with a fork
  • Brush a light coat of egg white wash on pies - it will help seal edges and also help brown
  • Cut small slit in top of pie -bake 15-18 minutes
  • (alternatively you can cut crust circles larger and put filling in center and fold over and seal.


  • Add powdered sugar, cream or milk and vanilla extract , mix until desired consistency ,adding more milk if needed. It should be thin, brush or drizzle glaze onto warm pies .
  • Optional sprinkle powdered sugar on some or all pies