There’s something magical about the combination of buttery, flaky pastry and the sweet-tart burst of cherry filling. It’s a dessert that feels both indulgent and comforting. While you might think such a treat is reserved for professional bakeries, we’re here to show you that creating stunningly delicious Simple Cherry Pastry Pies at home is not only possible it’s incredibly easy.
This recipe is a game-changer for busy home cooks, last-minute guests, or anyone with a sudden sweet tooth. By using a clever store-bought shortcut, we eliminate the fuss of making dough from scratch without sacrificing an ounce of flavor or texture. The result is a beautiful, golden-brown pastry that shatters with every bite, revealing a warm, gooey cherry center.
Whether you’re a baking novice or a seasoned pro looking for a quick fix, this guide will walk you through every step to create these irresistible handheld pies. Let’s dive into the simple ingredients and straightforward method that will make you the star of any dessert table.
Why This Recipe Works for Everyone
- Minimal Effort, Maximum Reward: The secret weapon here is pre-rolled puff pastry. It does all the hard work of creating hundreds of flaky layers, so you don’t have to.
- Incredibly Versatile: While we’re focusing on cherry today, this method is a perfect template. You can easily swap the cherry filling for apple, blueberry, peach, or even Nutella.
- Quick from Start to Finish: From unboxing the pastry to pulling the golden pies out of the oven, you’re looking at about 45 minutes, with most of that being hands-off baking time.
- Visually Impressive: The braided or lattice-top design looks like it came from a fancy patisserie, making it perfect for parties, holidays, or a special family treat.
The Essential Ingredients for Simple Cherry Pastry Pies
Using high-quality, simple ingredients is key to the best flavor. Here’s what you’ll need:
For the Pastry Pies:
- 1 package (approx. 17.3 oz or 490g) Puff Pastry Sheets: You will typically find two sheets in a box. Ensure they are thawed according to package instructions, usually for about 30-40 minutes at room temperature. This is the foundation of our dessert.
- All-Purpose Flour: Just for dusting your work surface to prevent sticking.
For the Cherry Filling:
- 1 can (21 oz or 595g) Cherry Pie Filling: This is the ultimate shortcut. Look for a brand with plenty of whole cherries for the best texture and flavor.
- 1 tablespoon Fresh Lemon Juice: A splash of brightness to balance the sweetness of the filling.
- ½ teaspoon Almond Extract (optional but recommended): This enhances the cherry flavor beautifully, giving it a classic, bakery-style depth.
- 1 teaspoon Cornstarch (optional): If your pie filling seems a bit runny, mix in a teaspoon of cornstarch to help thicken it up and prevent it from leaking during baking.
For the Egg Wash and Topping:
- 1 large Egg: Lightly beaten with a tablespoon of water or milk.
- 2 tablespoons Coarse or Sanding Sugar: This adds a delightful crunch and a beautiful sparkling finish.
Step-by-Step Cooking Instructions
Follow these simple steps for perfect pastry pies every single time.
Step 1: Preparation and Preheating
- Thaw the Pastry: Remove the puff pastry sheets from the box and packaging. Let them sit on the counter, still folded, for the time specified on the package (usually 30-40 minutes). They should be pliable but still cold to the touch.
- Preheat the Oven: Position your oven rack in the center and preheat the oven to 400°F (200°C). This high heat is crucial for the pastry to puff up quickly and become flaky.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper. This prevents sticking and makes for an easy cleanup.
- Mix the Filling: In a medium bowl, combine the cherry pie filling, lemon juice, and almond extract (and cornstarch if using). Stir gently to combine. Set aside.
Step 2: Assembling the Pastry Pies
- Roll Out the Pastry: On a lightly floured surface, gently unfold one sheet of puff pastry. Using a rolling pin, lightly roll it out just enough to smooth any creases and create a rectangle that’s about 10×12 inches.
- Cut the Pastry: Using a pizza cutter or a sharp knife, cut the sheet into 6 equal rectangles (you can make 4 for larger pies or 8 for smaller bites).
- Add the Filling: Place 2-3 tablespoons of the cherry filling onto the center of half of the rectangles, leaving a clear ½-inch border around the edges. Be careful not to overfill!
- Create the Top: Place the remaining pastry rectangles over the filling-topped ones. Use a fork to firmly press and crimp the edges all the way around. This seals the pies and creates a charming, rustic look.
- Vent the Pies: Using the tip of a sharp knife, score a small “X” or a few slits on the top of each pie. This allows steam to escape during baking, preventing the pies from bursting open.
Step 3: Baking to Golden Perfection
- Apply the Egg Wash: Carefully transfer the assembled pies to your prepared baking sheets, leaving about 2 inches between them for expansion. Using a pastry brush, gently brush the tops and edges of each pie with the beaten egg wash. Avoid letting the egg wash drip down the sides, as it can glue the layers together and prevent rising.
- Sprinkle with Sugar: Generously sprinkle the coarse sugar over the egg-washed tops.
- Bake: Place the baking sheets in the preheated oven and bake for 18-22 minutes, or until the pies are puffed up and a deep, golden brown. You may want to rotate the sheets halfway through for even browning.
- Cool Slightly: Remove the pies from the oven and let them cool on the baking sheet for at least 10-15 minutes. The filling will be extremely hot, and this resting period allows it to set slightly.
Serving and Storing Your Masterpiece
- Serving Suggestion: These pies are sublime served warm. They are perfect on their own, but for an extra touch of decadence, serve them with a dusting of powdered sugar, a scoop of high-quality vanilla ice cream, or a dollop of freshly whipped cream.
- Storing Leftovers: Once completely cooled, store any leftover pies in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the refrigerator for up to 4 days.
- Reheating: To recapture the flakiness, reheat the pies in a 350°F (175°C) oven or toaster oven for 5-8 minutes until warm. Avoid using a microwave, as it will make the pastry soft and soggy.
Final Thoughts
These Simple Cherry Pastry Pies are more than just a dessert; they are a testament to the fact that you don’t need complicated techniques or a full day in the kitchen to create something truly special. The flaky, buttery crust paired with the vibrant, sweet cherry filling is a combination that is guaranteed to please.
So, the next time you’re craving a homemade pastry, skip the bakery line and embrace the joy of creating your own. This recipe is your ticket to an effortless, impressive, and utterly delicious treat that celebrates the simple pleasure of a perfect bite. Happy baking
