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Christmas Tree Hand Pies Recipe

★★★★★

4.6 from 227 reviews
  • Author: Thomas
  • Total Time: 45 minutes
  • Yield: 12-14 hand pies 1x

Description

These festive Christmas Tree Hand Pies are a delightful holiday treat featuring flaky refrigerated pie crusts filled with a sweet cherry filling. Perfect for gatherings, these hand pies are easy to assemble, baked to a golden brown, and optionally topped with sparkling sanding sugar for extra holiday cheer.

Ingredients

Scale

Pie Crust

  • 3 boxes refrigerated pie crust (each box contains 2 crusts, total 6 crusts)

Filling

  • 21 ounce can cherry pie filling

Egg Wash

  • 2 large eggs
  • 2 Tablespoons water

Topping (Optional)

  • Coarse sanding sugar

Instructions

  1. Prepare pie crust: Thaw the refrigerated pie crusts according to the package directions. Preheat the oven to 350°F (175°C).
  2. Line baking sheet: Place a sheet of parchment paper on a large baking sheet and set aside.
  3. Roll out bottom crust: Using a rolling pin, roll out one thawed pie crust to a thickness between 1/8″ and 1/4″, ensuring there are no cracks or holes.
  4. Cut tree shapes: Use a holiday tree cookie cutter to cut out approximately 6 to 7 tree shapes from the rolled crust, depending on the cutter’s size.
  5. Add filling: Arrange the cut tree shapes on the parchment-lined baking sheet. Spoon 1 to 1 ½ tablespoons of cherry pie filling into the center of each tree.
  6. Make egg wash: In a small bowl, whisk together 2 large eggs with 2 tablespoons of water and set aside.
  7. Brush egg wash to seal: Brush the border around the cherry filling on each tree with egg wash to help the top crust adhere.
  8. Roll out top crust: Roll out a second pie crust to the same thickness and cut out 6 to 7 more tree shapes. Gently place these on top of the filled bases, aligning the edges carefully without pressing down on the filling.
  9. Seal edges: Use the tines of a fork to press and crimp the seams around the edges of each pie, starting at the trunk and working around the trees.
  10. Vent the pies: Using a sharp knife, make 3 small diagonal slits on the top crust of each pie to allow steam to escape during baking.
  11. Apply final touches: Brush the tops of the pies with more egg wash and sprinkle with coarse sanding sugar if desired for a festive sparkle.
  12. Bake: Bake the hand pies in the preheated oven for 20 to 25 minutes or until they turn a golden brown color.
  13. Cool and serve: Transfer the baked pies to a cooling rack and allow them to cool slightly. Serve warm or at room temperature.
  14. Repeat: Continue the process using the remaining pie crusts. Combine any leftover dough scraps, roll out to the original thickness, and cut additional tree shapes to finish making the remaining hand pies.

Notes

  • Use parchment paper to prevent sticking and for easy cleanup.
  • Ensure the edges are well sealed to prevent filling leaking during baking.
  • Allow the pies to cool slightly before serving to avoid burning your mouth on hot filling.
  • Coarse sanding sugar adds a festive touch and crunch but is optional.
  • Use a sharp knife for clean vent slits to help steam escape.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Christmas hand pies, holiday dessert, cherry pies, hand pies, festive treats, pie crust desserts, easy holiday baking

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Find it online: https://mealmagicplace.com/christmas-tree-hand-pies-recipe/