Lime Cherry Hand Pies are a simple sweet (and super adaptable!) recipe to enjoy year round.
Heart shaped hand pies are like the mini cherry pies and are the perfect portable dessert for a Valentine’s Day adventure, outdoor date, party, picnic and more!
Mini cherry pies
A perfect pastry crust filled with a homemade jam filling.
With lime zest in the crust and in the homemade cherry pie filling, these little personal pies are simple but are also full of flavor.
These are perfect for Valentine’s Day they are also amazing anytime.
Road trips, camping, parties and events are all better with some delicious, make-ahead desserts that don’t even require you to sit down or have a fork to enjoy 🙂
And, trust me if you really want to bring in the cash at bake sales just bring a tray of these little cuties. Even better, put ’em on a stick. People love things on sticks. Seriously all you have to do is place a lollipop or popsicle stick in the middle before sealing the dough and people will be begging you to take all their money.
Based off my original hand pies recipe these yummy little pies are basically the cherry limeade to my Strawberry Lemonade Hand Pies. Only that version uses store bought strawberry jam. Which you could totally substitute here if you wanted.
Use any fruit of your choice – fresh or frozen. Adjust thickener and sweetener as needed based on fruit choice.
Make it even easier with store bought frozen pie crust or puff pastry!
Mix up the citrus – combine different citrus zests and juices to make it your own!
Step by step instructions
Make a classic, sweet and sturdy hand pie dough. Then fill with a homemade jam from fresh or frozen fruit.
ake Lime Hand Pie Pastry
- Make lime hand pie dough from flour, sugar, salt, zime zest, butter, egg yolks and ice water. Divide dough in half and wrap each piece with plastic wrap then flatten into a disc. Refrigerate at least 1 hour.
- Then roll dough and cut into shapes, re-rolling scraps and continuing to cut until dough is gone. Refrigerate or freeze pastry shapes until ready to fill.
- Meanwhile make homemade cherry pie filling by simmering fresh or frozen pitted cherries with lime juice, sugar and a pinch of salt until most of the liquid is evaporated then stirring in cornstarch to thicken. Remove from heat and cool.
- Preheat oven to 375 degrees Fahrenheit and prepare baking sheets.
- Place 1 tablespoon cherry filling into the center of half of the dough shapes.
- Cut small vent holes in the other half and run water along edges of the filled dough with finger then top with the unfilled pieces. Press edges to seal with a fork, being careful not to stretch edges too thin.
- Brush with beaten egg white and sprinkle with coarse sugar.
- Bake 20-25 minutes until golden brown.
- Then transfer to wire rack to cool.
Make ahead dessert
Make and refrigerate jam and crust up to 2 days in advance. Or freeze crust for up to 3 months and defrost in the refrigerator before using.
Alternately, freeze baked Lime Cherry Hand Pies in single layer on baking sheet then transfer to freezer bags for up to 3 months.
Or freeze them unbaked up to 3 months and bake frozen, adding 5-10 minutes to the baking time.
I like to make a big batch before camping or heading out on a road trip. I also consider them a perfectly acceptable breakfast when on vacation. Or any day, really 😉
How to air fry hand pies
To make hand pies in the air fryer simply place in a single layer and bake for the recommended temperatures and time in the recipe.
- 2 ½ cups all purpose flour
- ½ cup granulated sugar divided
- 1 cup unsalted butter 2 cubes, cold
- ¼ teaspoon sea salt
- 2 large eggs whites and yolks separated
- 1 medium lime zested and juiced, about 2 tablespoons juice and 2 teaspoons zest
- 1 cup frozen cherries pitted
Make Lime Hand Pie Pastry
- Whisk flour, ¼ cup sugar, salt and 1 tablespoon lime zest together in a a large bowl.
- Cut cold butter into cubes and work into flour mixture until only pea sized pieces of butter and smaller remain.
- Add cold egg yolks and ice water. Stir just until it begins to come together. If dough is too dry add more ice water. Be careful not to over mix. When it starts to form a ball, stop mixing and turn out onto plastic wrap lined surface.
- Divide dough in half and wrap each piece with plastic wrap then flatten into a disc. Refrigerate at least 1 hour and up to 2 days or freeze up to 3 months.
- On lightly floured surface roll dough to ⅛″ thick. Using a large cookie cutter cut as many shapes as possible, re-rolling scraps and continuing to cut until dough is gone. Refrigerate or freeze pastry shapes until ready to fill.
Lime Cherry Pie Filling
- Meanwhile make homemade pie filling. In a small saucepan over medium heat bring frozen cherries, 1 tablespoon lime juice, remaining ¼ cup granulated sugar and a pinch of salt to a boil, reduce heat and simmer until most of the liquid is evaporated about 15 minutes, smashing cherries with a spoon and stirring frequently.
- Stir remaining 1 tablespoon lime juice and remaining 1 teaspoon zest with 1 teaspoon cornstarch until smooth. And stir into cherry filling. Bring to a simmer and cook until thickened, 1-2 minutes. Remove from heat and cool.
Cherry Lime Hand Pies
- Preheat oven to 375 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone liners. Place 1 tablespoon Lime Cherry Filling into the center of half of the dough shapes. And cut small vent holes in the other half. Run water along edges of the filled dough with finger then top with the unfilled pieces. Press edges to seal with a fork, being careful not to stretch edges too thin.
- Brush with beaten egg white and sprinkle with coarse sugar. Bake 20-25 minutes until golden brown. Then transfer to wire rack to cool.