Cherry Mitten Hand Pies

Cherry mitten hand pies are a charming, festive treat perfect for the holidays or any time I want a sweet, portable dessert. These adorable pies feature a buttery, flaky crust filled with luscious cherry filling, shaped like cozy mittens. They’re fun to make, fun to eat, and perfect for gifting or sharing at winter gatherings.

Why You’ll Love This Recipe

I love how these hand pies combine cuteness and comfort in one bite. The mitten shape adds a playful seasonal touch, and the cherry filling brings a tart sweetness that balances beautifully with the golden crust. They’re easy to make with store-bought or homemade pie dough, and they bake up beautifully with a glossy, golden finish. Plus, they’re individually sized, which makes them perfect for parties or packed lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie dough (store-bought or homemade)
• Cherry pie filling
• Egg (for egg wash)
• Granulated sugar (for sprinkling)
• All-purpose flour (for dusting)
• Optional: powdered sugar and milk for glaze

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. I lightly flour my surface and roll out the pie dough to about ⅛-inch thick.
3. Using a mitten-shaped cookie cutter, I cut out an even number of shapes for the tops and bottoms of the hand pies.
4. I place half of the cutouts on the baking sheet and spoon a small amount of cherry pie filling into the center of each—being careful not to overfill.
5. I brush the edges with egg wash, then top each one with a matching mitten cutout and press the edges with a fork to seal.
6. I brush the tops with more egg wash and sprinkle with granulated sugar.
7. I use a sharp knife to make a small slit or two in the top for venting.
8. I bake for 20–25 minutes, until the pies are golden brown and bubbling slightly.
9. Once cooled, I sometimes drizzle them with a simple glaze made from powdered sugar and milk for an extra sweet finish.

Servings and timing

This recipe makes about 8–10 hand pies, depending on the size of the cookie cutter.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I’ve made these with other fillings too—like apple cinnamon, blueberry, or even Nutella. For a more rustic look, I skip the glaze and just use coarse sugar on top. If I want to get creative, I use different seasonal shapes like hearts or stars depending on the occasion.

Storage/Reheating

I store the hand pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I place them in a 300°F oven for 5–8 minutes to bring back that fresh-baked texture. They also freeze well—I wrap them individually and thaw them before warming.

FAQs

Can I use fresh cherries instead of pie filling?

Yes, I sometimes cook down fresh or frozen cherries with a bit of sugar and cornstarch to make my own filling. Just make sure it’s thick enough so it doesn’t leak.

Do I need a mitten cookie cutter?

Not necessarily. I’ve used a paper template and a small knife when I didn’t have one, or I’ve gone with other seasonal shapes like hearts or trees.

How do I keep the filling from leaking out?

I try not to overfill, and I make sure to seal the edges well with a fork. Brushing the edges with egg wash before sealing helps keep everything together.

Can I make these ahead of time?

Yes, I often assemble the pies and freeze them unbaked. Then I just bake them straight from the freezer, adding a few extra minutes to the baking time.

What kind of pie dough works best?

I usually use a buttery homemade pie crust, but a good-quality store-bought dough works just as well and saves time.

Conclusion

Cherry mitten hand pies are a festive, fun dessert that I love making when the weather turns cold. They’re as cute as they are tasty, with flaky pastry and a sweet-tart cherry center. Whether I’m baking them for a winter party or a cozy treat at home, they always bring a little extra joy to the season.

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