Christmas Tree Hand Pies
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 26
Ingredients:
3 boxes refrigerated pie crust (2 crusts in each box)
21-ounce can of cherry pie filling
2 large eggs
2 Tablespoons water
Coarse sanding sugar, optional
Directions:
Thaw the ready-made pie crust according to package directions. Preheat oven to 350℉.
Line a large baking sheet with parchment paper. 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 about 6-7 trees (depending on the exact size of your cookie cutter).
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.
In a small bowl, whisk eggs and water together; set aside.
Brush the border around the filling with prepared egg wash. This is going to help the top crust stick to the bottom crust.
Roll out a second pie crust and cut out 6-7 more trees. 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 3 small diagonal slits in the top crust for venting.
Brush the top crusts with more of the egg wash and sprinkle with coarse sanding sugar, if desired.
Bake for 20-25 minutes or until golden brown.
Transfer to a cooling rack. Serve warm or at room temperature.
Repeat the above process with the remaining pie crusts. When all the ready-made pie crusts have 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.
Notes:
You can decrease this recipe if you’d like fewer pies. You will have a little pie filling leftover. Consider making the whole batch and freezing some for later!
Use your favorite pie filling. I went with cherry because we felt it was more festive.
Note: Save the excess pie crust and roll it out again to make a few more tree cutouts.
FREQUENTLY ASKED QUESTIONS:
What is a hand pie?
A hand pie is a mini or hand-sized version of a regular-sized pie. The hand version makes it convenient to eat and is the perfect serving size! Hand pies are usually circular all the way around but in this case it is tree-shaped. The filling, sometimes savory and sometimes sweet, is on the inside, and the crust is sealed on all sides. It’s different from a turnover because turnovers are made with a folded piece of dough and are usually made from puff pastry.
Can I use different pie fillings?
Absolutely! We love cherry as it is more holiday colored and themed. You can also use blueberries, apples, peaches, strawberries, and more.
What if I don’t want to make this many?
Two boxes of refrigerated pie crusts will make about 18-20. You will have leftover cherry pie filling.
What does the egg wash do for the pie crust?
Using an egg wash helps the crust become a wonderful golden-brown color when baking.
Why do you need to cut slits in the top of the pie?
This helps vent the pies so the steam can escape from inside, and you don’t have pies that blow out the side of the seams.
Do I have to use the sanding sugar?
No, you do not. We love using it as it adds a pretty finish and a sweet topping that is perfect with each bite. You could even make a quick powdered sugar glaze and drizzle that on top!
How do I store leftover hand pies?
These are best eaten the same day they are made. However, you can store them in an airtight container at room temperature for one day. Then move them to the refrigerator for up to 3 days after that.
These can also be frozen. Place them on a baking sheet, in a single layer, and put the sheet in the freezer, just until the pies are frozen. This is called flash-freezing. Then, place them in freezer bags for up to 2 months. Thaw in the refrigerator and serve at room temperature or warm up in the microwave or air fryer.
Nutritional Facts:
Calories: 195kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Sodium: 157mg | Fiber: 1g | Sugar: 1g
Recipe courtesy of The Country Cook.net
