Introduction

These Christmas Tree Hand Pies are a festive and delicious treat perfect for holiday gatherings. Flaky pie crust filled with sweet cherry filling creates a delightful handheld dessert that both kids and adults will love. They’re easy to make and bring a charming seasonal touch to any dessert table.

The image shows several golden brown hand pies shaped like leaves, placed closely together in a white tray lined with white parchment paper. Each pie has a flaky, crimped edge creating a ridged texture, with three small red slits on top revealing a bright red fruit filling inside. The crust has visible sugar crystals sprinkled over it, adding a slight sparkle and crunchy texture. The pies appear warm and freshly baked, with a golden shine on their smooth surface. The background shows a white marbled texture beneath the tray, adding a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boxes refrigerated pie crust (each box contains 2 crusts)
21-ounce can cherry pie filling
2 large eggs
2 tablespoons water
Coarse sanding sugar (optional)

Instructions

Step 1: Thaw the refrigerated pie crust according to package directions and preheat your oven to 350℉.
Step 2: Line a large baking sheet with parchment paper and set aside.
Step 3: Roll out one pie crust with a rolling pin until it is between ¼” and ⅛” thick, making sure there are no cracks or holes.
Step 4: Use a holiday tree cookie cutter to cut out 6-7 tree shapes, depending on the cutter size.
Step 5: Place the cut-out trees onto the prepared baking sheet and spoon 1 to 1½ tablespoons of cherry pie filling into the center of each tree.
Step 6: In a small bowl, whisk together the eggs and water to create an egg wash. Set aside.
Step 7: Brush the edges around the filling on each tree with the egg wash to help seal the top crust.
Step 8: Roll out a second pie crust and cut out the same number of tree shapes. Gently place these over the filling, then lightly press the edges together starting at the trunk, avoiding pressing down on the filling.
Step 9: Use the tines of a fork to firmly press and seal the seams around each tree’s outline.
Step 10: Make three small diagonal slits on the top crust of each pie to allow steam to escape during baking.
Step 11: Brush the tops with more egg wash and sprinkle with coarse sanding sugar if desired for extra sparkle.
Step 12: Bake the hand pies for 20-25 minutes or until they turn golden brown.
Step 13: Transfer the pies to a cooling rack and serve warm or at room temperature.
Step 14: Repeat the process with the remaining pie crusts. Use any leftover dough pieces by combining and rolling them out to make more hand pies.

Tips & Variations

Use other fruit fillings like apple or blueberry for a different flavor.
If you don’t have a tree cookie cutter, a triangle or any festive shape works well.
For extra richness, add a sprinkle of cinnamon or nutmeg to the cherry filling before assembling.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a warm oven (about 300℉) for 5-10 minutes to restore crispiness. Avoid microwaving to keep the crust flaky.

How to Serve

A close-up image showing a woman's hand holding a small pie cut in half, revealing a shiny, bright red cherry filling with whole cherries inside; the pie crust is golden brown, flaky, and sprinkled lightly with sugar on top, with the uncut half resting on a white plate beneath the held piece; the pie has a soft, crimped edge and a small slit on the top crust showing more red filling; in the blurred background, there is a white bowl filled with red cherries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these hand pies in advance?

Yes, you can assemble the pies ahead of time and refrigerate them for a few hours before baking. If you want to bake later, cover them tightly and keep them chilled.

Can I freeze the hand pies?

Absolutely. Freeze the unbaked pies on a baking sheet first, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.