Flaky, portable hand pies with a rich chocolate-cherry filling — a shortcut dessert that starts with store-bought pie crust. Ready in under an hour and impressive enough to share.
Recipe Details
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 40 minutes
Servings: 8 hand pies
Ingredients
- 1 box (2 crusts) refrigerated pie dough
- 3/4 cup Mrs. Ruth's Belgian Chocolate Cherry Jam
- 1 egg, beaten (for egg wash)
- 1 Tbsp coarse or turbinado sugar
Directions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Roll out the pie dough and cut into 8 rounds or squares (about 4 inches).
- Spoon about 1½ Tbsp of jam onto one half of each round, leaving a border.
- Fold the dough over the filling and crimp the edges with a fork to seal.
- Cut a small vent in the top of each pie. Brush with egg wash and sprinkle with sugar.
- Bake 18–20 minutes, until deep golden brown. Cool 10 minutes before serving — the filling stays hot.
Tips & Notes
- Chill before baking: Refrigerate filled pies for 10 minutes before baking to help the crust hold its shape.
- Don't skip the vent: A small cut in the top lets steam escape and keeps the crust from puffing unevenly.
- Cool before biting: The filling gets very hot — give them a full 10 minutes before serving.
Flavor Pairings We Love
- Featured jam: Mrs. Ruth's Belgian Chocolate Cherry Jam
- Serve with: A scoop of vanilla ice cream or a dusting of powdered sugar
- Try also: Mrs. Ruth's Red Ruby Jam or Very Berry Jam as an alternative filling
