|

Perfect Flaky Einkorn Cherry Hand Pies

This site contains affiliate links for which I may be compensated. As an Amazon Associate and eBay partner, I earn from qualifying purchases. Learn More.

Looking for an easy crowd-pleaser? These buttery Einkorn Cherry Hand Pies will not disappoint for any festive event or a simple dessert for your family.

If you love cherry pie as much as I do, these cherry hand pies will be your new party (or anytime!) favorite. They are super easy to make, and your guests (especially the kiddos) will love them.

For this recipe, I am using my go-to Einkorn pie crust, but you can easily substitute your own favorite pie dough recipe or use store-bought pie crust if you are short on time. You can also use any filling you like such as Apple, Blueberry, or Peach. I personally love a slightly tart cherry filling to balance out the sweetness. Check out my Einkorn Apple Pie recipe for an easy apple pie filling.

Why Einkorn Flour?

Einkorn flour is an ancient grain species that has not been genetically modified like modern wheat. It is easier to digest as it has less starch and less gluten making it a great option for those with gluten sensitivities. It also has a lower glycemic index than All-purpose flour, so it won’t spike your blood sugar as much. It has a wonderful nutty flavor and makes for an extra flaky and flavorful crust that seriously rivals a standard pie crust with traditional flour.

Tips for making Einkorn Pie crust:

  • Spoon your flour into the measuring cup and level off with a straight edge. This will ensure you have the proper ratio of flour to water. Scooping it out directly will result in packed flour, which ends up being more flour than called for.
  • Throw your butter in the freezer for 15-30 minutes to ensure it is icy cold. Don’t pull it out until you are ready to cut it. Cold butter makes for a flakier crust. You want it to remain in solid chunks in the dough so that it can melt into the layers during baking.
  • Add your ice water 1 tablespoon at a time until you get the right consistency. If you didn’t measure your flour exactly you may need more or less.
  • Chilling the dough for 45 minutes will make it easier to roll out and make it more flaky.

Tools you will need:

Ingredients you will need:

  • Einkorn flour
  • Ice cold unsalted butter. I like to use European-style butter. It makes for a richer and flakier crust.
  • Salt
  • Ice cold water. Just add several ice cubes to your bowl of water.
  • Cherry pie filling. I prefer one without artificial colors.
  • Egg. This is an optional step but does make them look pretty.
  • Cinnamon. I like to dust my pies with cinnamon to entice the senses and give them a little extra color. You can also use Turbinado sugar.

How to make Cherry Hand Pies:

  1. Measure your flour and whisk together with the salt.
  2. Cut butter into small cubes and add to flour.
  1. Cut butter into flour with a dough/pastry blender until it has a pea-like consistency. This will take some elbow grease, so roll up your sleeves and prepare to burn some calories.
  2. Slowly add the ice water until combined. Do not over-mix. The Einkorn flour dough will be a bit stickier than All-purpose flour dough, so have plenty of flour sifted onto your surface, hands, and rolling pin. Turn out the dough and pack it into a ball.
  3. Cut the ball in half and form into a disc then wrap each half in cling wrap and chill for 45 minutes.
  4. Once chilled, roll the dough out to approximately ¼” thick.
  5. Use your biscuit cutter (or in my case, I used a Tupperware bowl) to cut out your circles.
  1. Place the hand pie circles onto a parchment-lined baking tray.
  2. Spoon about 1 tablespoon of cherry pie filling onto the center of each circle. I try to maximize the cherries and limit the sauce.
  1. Fold the pie circles in half and pinch them shut with your fingers. Then go back and use a fork to crimp the edges.
  2. Brush each hand pie with egg wash (optional).
  3. Sprinkle with cinnamon and/or sugar if desired, then cut slits in each cherry pie for venting.
  4. Bake at 425° for about 15 minutes or until golden brown.

Enjoy the fruits of your labor…even if the first batch turned out like this…

Ok this is better!

Notes:

  • The cheap and dirty way to make this would be to use a store-bought crust. If you are feeding 15 little monsters at a birthday party… this is the way.
  • I used Cherry Pie filling from a can, but you can certainly make it from scratch if you are super pro.
  • No biggie if some cherry pie filling oozes out when you are crimping, it will create extra chewy gooey edges. Yum.
  • This recipe makes about 15 hand pies (more or less) if you use all the scraps and stay close to the 4″ cutter size.

Can I make Cherry Hand Pies ahead of time?

Yep. Once you have them on your parchment-lined trays cover them tightly with cling wrap and freeze them. Once frozen, store them in a freezer zip-lock bag until ready to bake. When ready to bake let them defrost slightly then pop them in the oven and bake as directed.

How do I store Cherry Hand Pies?

Best is at room temperature covered with cling wrap. They will survive that way for about 2 days if they haven’t already been devoured. Any longer than that, stick them in the fridge.  

More Einkorn Recipes:

Salted Butterscotch Einkorn Cookies

Fudgy Cocoa Brownies

Easy Einkorn Apple Pie

If you liked this post please share it! I really appreciate it!

Einkorn Cherry Hand Pies

Easy to grab and a crowd-pleaser, these Cherry Hand Pies will not disappoint. Made with Einkorn Flour they are extra buttery and flaky.
Print Recipe
Prep Time:1 hour 15 minutes
Cook Time:15 minutes
Total Time:1 hour 30 minutes

Ingredients

  • 2-2/3 cup Einkorn Flour
  • 1 tsp Salt
  • 1 cup Unsalted Butter
  • 10 tbsp Ice Water
  • 1 21 oz can of Cherry Pie Filling
  • 1 Egg
  • Cinnamon and Sugar (optional)

Instructions

  • In a large bowl measure out your flour and whisk together with the salt.
  • Cut frozen butter into small cubes and add to flour.
  • Cut butter into flour with a pastry blender until it has a pea-like consistency.
  • Slowly add the ice water until well mixed. Turn out the dough and pack it into a ball.
  • Cut the ball in half and form into discs, then wrap it in cling wrap and chill for 45 minutes.
  • On a floured surface, roll the dough out to approximately ¼" thick. Use your biscuit cutter to cut out your circles and place the hand pie circles onto a parchment-lined baking tray. Continue to use the rest of your dough and scraps.
  • Spoon about 1 tablespoon of cherry pie filling onto the center of each circle.
  • Fold the pie circles in half and pinch them shut with your fingers. Then go back and use a fork to make a crimped edge.
  • Brush with egg wash then sprinkle with cinnamon and sugar if desired. Finally cut slits in each one for venting.
  • Bake at 425° for about 15 minutes or until golden brown.

Notes

No biggie if some cherry pie filling oozes out when you are crimping, it will create extra chewy gooey edges. Yum.
This recipe makes about 15 hand pies (more or less) if you use all the scraps and stay close to the 4″ cutter size.
Course: Dessert
Cuisine: American
Servings: 15

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating