Cherry Mitten Hand Pies

These cherry mitten hand pies are a festive treat I love to make during the winter season. With a sweet cherry filling tucked into buttery pie crust and decorated with playful icing, they look just as fun as they taste. The mitten shape makes them perfect for holiday parties, cozy gatherings, or simply a whimsical dessert to enjoy with family.

Why You’ll Love This Recipe

I like these hand pies because they’re both adorable and delicious. The cherry filling is sweet with a touch of cinnamon and lemon, which balances the buttery crust beautifully. Since I use store-bought pie dough, the recipe stays simple while still looking impressive. Decorating them with royal icing and sprinkles makes the pies feel extra festive, and I always find myself smiling at their mitten shape.

Ingredients

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

Filling:

• Frozen cherries, thawed and chopped
• Granulated sugar
• Ground cinnamon
• Kosher salt
• Cornstarch
• Lemon juice

Crust:

• All-purpose flour (for dusting)
• Refrigerated pie crusts
• Egg

Royal Icing & Decoration:

• Confectioners’ sugar
• Meringue powder
• Blue gel food coloring
• White snowflake sprinkles

Directions

1. I line two baking sheets with parchment and preheat the oven to 400°F (204°C).
2. For the filling, I cook cherries, sugar, cinnamon, and salt in a saucepan until juicy. I add a cornstarch slurry and simmer until thickened, then stir in lemon juice and let it cool.
3. For the crust, I roll out the dough slightly thinner, then cut mitten shapes with a 4-inch cutter, rerolling scraps as needed.
4. I arrange half the mitten cutouts on baking sheets, brush edges with egg wash, and spoon in 1–2 tablespoons of filling. I top with another mitten cutout, seal the edges, brush with more egg wash, and cut a small slit for steam.
5. I bake for 10–12 minutes, until golden and crisp, then cool on a rack.
6. For the icing, I whip confectioners’ sugar, meringue powder, and water until soft glossy peaks form. I color part of the icing blue, leaving the rest white.
7. I pipe a blue border and fill in the mitten, leaving the cuff un-iced, then add sprinkles. I use white icing to pipe ruffles on the cuff and stitching along the mitten’s edge. I let the icing set for about 1 hour before serving.

Servings and timing

This recipe makes 8–10 hand pies. Active prep takes about 1 hour and 15 minutes, baking is 12 minutes, and cooling plus decorating takes an additional 1 hour, for a total of around 3 hours.

Variations

I sometimes use strawberry or blueberry filling instead of cherries for a different fruity twist. For a more rustic style, I skip the royal icing and simply dust the cooled pies with powdered sugar. To make them heart-shaped, I swap the mitten cutter for a heart cutter, which works beautifully for Valentine’s Day.

Storage/Reheating

I keep the pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To re-crisp them, I warm them in a 300°F (150°C) oven for 8–10 minutes. I don’t freeze decorated pies, but the baked, undecorated hand pies freeze well for up to 2 months.

FAQs

Can I use fresh cherries instead of frozen?

Yes, I chop fresh cherries and cook them the same way. If they’re very juicy, I sometimes add a little extra cornstarch to thicken the filling.

Do I need a mitten cutter?

No, any large cookie cutter works. I’ve made these with stars and hearts, and they turn out just as fun.

Can I make the filling ahead of time?

Definitely. I often prepare the filling a day in advance and store it in the fridge until I’m ready to assemble the pies.

How do I keep the filling from leaking out?

I make sure to seal the edges tightly with egg wash and avoid overfilling. A small slit in the top also helps release steam.

Do I have to decorate with royal icing?

Not at all. I sometimes just brush them with a simple glaze or sprinkle them with powdered sugar. The royal icing is more for festive presentation.

Conclusion

These cherry mitten hand pies are a whimsical dessert I love making when I want something festive and sweet. With their flaky crust, juicy filling, and colorful decorations, they always bring joy to the table and taste just as delightful as they look.

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