Raise your hand if you love a good hand pie, well if you raised your hand then you are going to love my Chocolate Cherry Hand Pies. Made with a from-scratch flaky buttery pie crust that rivals any store-bought brand. My Dark Chocolate Cherry Hand Pies will put a smile on your loved one’s face this Valentine’s Day.

Buttery Flaky Pie Crust Recipe

• 1 Cup Unsalted Butter
• 2 1/2 Cups of Flour
• 2 1/2 tbsp of Sugar
• 1 /2 tsp of salt
• 6-7 Tablespoons of Ice Cold Water

1. Combine 2 cups of flour with salt, sugar, and baking powder. Using a pastry cutter (or pulse in a food processor) to cut the butter into the flour. You want it to be a crumbled consistency but still have pea-size pieces of butter.
2. Slowly add the ice-cold water to the mixture 1 tablespoon at a time stirring it with a spatula. Do not overmix, it will seem very soft but sets in the fridge. Once the dough has come together quickly wrap it in plastic wrap and then pop into the fridge.
3. Let sit in the refrigerator for a minimum of 2 hours. The dough will keep in the refrigerator for up to 3 days or free for up to 3 months.

Other Valentine’s Day Recipe’s

• Browned Butter M&M Blondies | Valentines Day
• Valentine’s Day Fudgy Brownies
• Valentine’s Day Strawberry Red Velvet Cupcakes
• Valentine’s Day Cherry Red Velvet Cupcakes
• Super Moist Chocolate Cupcakes & Salted Caramel Frosting and Caramel Filling
• Chocolate Cupcakes with Chocolate Buttercream Frosting & Marshmallow Creme Filling

Pie Crust Tips

Before you roll out your pie crust, add a nice amount of flour to a flat surface and a rolling pie. Be gentle when you roll out your pie crust by adding a little bit of pressure each time you press outwards when rolling.

If the pie dough starts to stick to your rolling pin it means you either didn’t add enough flour to it or you need to add more. Have a baking sheet lined with parchment paper reach to drop your cut out hand pies.

Cherry Pie Filling

I used canned cherry pie filling for my chocolate hand pies but this recipe can also be made with fresh cherries. I personally chose to use the canned cherry pie filling just because it was a quick dependable option for me.

I knew the brand and was confident I could achieve the flavor I wanted using it. However, if you would prefer to use fresh cherries just sprinkle a little bit of sugar on the cherries before adding it to the hand pie. 

Chocolate FIlling

I have seen many people use different chocolate filling options for their hand pies. When it came to my recipe I opted for the simple ingredient which was chocolate chips. I chose to use dark chocolate chips to help offset the sweetness of my cherry pie filling, however, you can choose to use milk chocolate chips for Milk Chocolate Cherry Hand Pies.

Depending on what flavor you are aiming for or for whom you are making these delicious chocolate cherry hand pies the choice is up to you.

Closing The Hand Pie

Brush the egg wash around the corners of the heart leaving the middle part of the pie for the filling. Be careful not to overfill the hand pie by adding about 5-6 cherries per pie along with the desired amount of chocolate.

Using the designated top piece of dough with the X, stretch it over the bottom half of the hand pie. Using a fork lightly press the edges of the hand pie ensuring there are no openings. If the top doesn’t seem to fit the bottom simply stretch it a bit before pressing it closed.

Egg Wash

Never forget the egg wash, guys! It’s super easy to make with just 1 egg and 1 tablespoon of milk. The egg wash helps give that hand pie its beautiful shiny exterior and also helps the top cook without burning.

I like to give a healthy coat of egg wash to each hand pie using a pastry brush. If you don’t have a pastry brush you can use a spoon (which can get messy) or use your fingers which is still messy but more effective.

Chocolate Cherry Hand Pies

Yield: 12-16

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Made with a from-scratch flaky buttery pie crust that rivals any store-bought brand. My Dark Chocolate Cherry Hand Pies will put a smile on your loved one's face this Valentine's Day. Find the full recipe on my blog at JaysSweetNSourLife.com.

Print

Ingredients

Flaky Buttery Crust

• 1 Cup Unsalted Butter
• 2 1/2 Cups of Flour
• 2 1/2 tbsp of Sugar
• 1 /2 tsp of salt
• 6-7 Tablespoons of Ice Cold Water

Pie Filling

• Cherry Pie Filling
• Chocolate Chips

Egg Wash

• 1 Large Egg
• 1 Tbsp Milk

Instructions

Flaky Butter Crust

1. Combine 2 cups of flour with salt, sugar, and baking powder. Using a pastry cutter (or pulse in a food processor) to cut the butter into the flour. You want it to be a crumbled consistency but still have pea-size pieces of butter.
2. Slowly add the ice-cold water to the mixture 1 tablespoon at a time stirring it with a spatula. Do not overmix, it will seem very soft but sets in the fridge. Once the dough has come together quickly wrap it in plastic wrap and then pop into the fridge.
3. Let sit in the refrigerator for a minimum of 2 hours. The dough will keep in the refrigerator for up to 3 days or free for up to 3 months.
   

Chocolate Cherry Hand Pies

1. Preheat the oven to 425 Degrees. Line 2 baking sheets with parchment paper and set aside.
2. On a well-floured surface roll out the pie crust dough with a well-floured rolling pin. Do not overwork the dough. Cut with your desired size of hearts making sure to cut 2 hearts per hand pie. Cut an X or 2 lines into the designated top pieces of the hand pie.
3. Add the bottoms of the hearts onto the baking sheets that are lined with parchment paper. In a small bowl mix, the egg wash together with 1 egg and 1 tablespoon of milk.
4. In a medium-sized bowl add the cherry pie filling for easy scooping.
5. Brush the egg wash around the corners of the heart leaving the middle part of the pie for the filling. Be careful not to overfill the hand pie by adding about 5-6 cherries per pie along with the desired amount of chocolate.
6. Using the designated top piece of dough with the X, stretch it over the bottom half of the hand pie. Using a fork lightly press the edges of the hand pie ensuring there are no openings. If the top doesn't seem to fit the bottom simply stretch it a bit before pressing it closed.
7. Brush the tops of each hand pie with egg wash and then bake for 15-17 minutes or until the pie crust is golden brown. Remove from the baking sheet immediately onto a baking cooling rack. Dust with confectionary sugar and serve when ready. Enjoy!