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Roasted Cherry Hand Pies

Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Hands-on time 1 hr
Total time 4 hrs, 55 mins
Yield Makes 1 dozen
Chill the dough to help it hold its shape as it bakes.


  • 1/2 cup butter
  • 4 tablespoons almond paste
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 cup ice-cold vodka
  • 4 to 5 Tbsp. ice-cold water
  • 1 (12-oz.) package frozen sweet cherries
  • 6 tablespoons Demerara sugar, divided
  • 1/2 cup dried cherries
  • 1/3 cup seedless raspberry preserves
  • 1 tablespoon butter
  • 1 teaspoon vanilla bean paste
  • Parchment paper
  • 1 large egg

How to Make It

  1. Cut 1/2 cup butter into small cubes; chill butter and almond paste 15 minutes. Stir together flour and salt. Cut butter and almond paste into flour mixture with a pastry blender until it resembles small peas. Gradually stir in vodka and 1/4 cup ice-cold water with a fork, stirring just until dough begins to form a ball and leaves sides of bowl, adding up to 1 Tbsp. more water if necessary. Place dough on plastic wrap; shape into a flat disk.

  2. Divide dough into 12 portions. Shape each into a ball. Flatten each into a 3-inch circle on a lightly floured surface; roll into a 5-inch circle. Stack circles between layers of plastic wrap or wax paper. Cover stack with plastic wrap; chill 2 to 24 hours.

  3. Preheat oven to 425°. Spread frozen cherries in a lightly greased 13- x 9-inch baking dish; sprinkle with 4 Tbsp. Demerara sugar. Bake 25 minutes or until juice begins to thicken, stirring every 10 minutes. Remove from oven; immediately scrape cherries and juice into a bowl, using a rubber spatula. Stir in dried cherries and next 3 ingredients; cover with plastic wrap. Cool completely (45 minutes).

  4. Working with 1 circle at a time, spoon 1 heaping Tbsp. cherry mixture into center of each dough circle; fold dough over filling. Press edges together with a fork to seal. Place on a parchment paper-lined baking sheet.

  5. Whisk together egg and 1 Tbsp. water. Brush pies with egg mixture. Cut 1 to 2 slits in top of each pie; sprinkle with remaining Demerara sugar.

  6. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and cool 15 minutes.