Let’s make the cutest little fruit filled hand pies today! These flaky, golden pockets are packed with sweet fruit filling and baked until the edges crisp and the centers bubble. They’re the perfect grab-and-go dessert — no utensils, no fuss, just flaky pastry and fruity goodness in every bite. And yes, they smell RIDIC-ULICIOUS coming out of the oven!
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Hand pies feel like such a fun kitchen project, too. Roll out the dough, spoon in the filling, crimp the edges, and bake. If you’re making these with kids (or grandkids!), expect giggles and flour everywhere. Totally worth it.
One more thing I love: they’re versatile. Serve them warm for dessert, tuck one into a lunchbox, pack them for road trips, or keep a plate on the counter for snacking. Seasonal berries, apples, cherries, peach — use your favorite fruit or whatever you already have in the pantry.
Table of contents
Why You’ll Love These Fruit Filled Hand Pies
- Flaky pastry + sweet filling = perfection
- Portable — no utensils needed!
- Works with canned or homemade filling
- Only 4 main ingredients
- Freezer-friendly
- Kid-approved and lunchbox-friendly
- Easy to customize (even cute shapes!)
Ingredients You’ll Need
Hard to believe, but we only need four main ingredients to make these little gems:
Pie Crust:
Homemade or store-bought both work. I often make my Homemade Flaky Butter Pie Crust (and it’s worth it — no soggy bottoms!), but store-bought saves time when you’re in a hurry.
Pie Filling:
Any canned pie filling works — cherry, blueberry, apple, peach, raspberry, or mixed berry. Pro Tip: I like to give the canned filling a very light chop. Cherry and apple especially can have large fruit pieces that don’t tuck neatly into 3–4 inch pies, so chopping helps prevent tearing and keeps the filling evenly distributed.
Egg:
Beaten, for brushing the tops before baking to achieve that beautiful golden finish.
Sugar:
A light sprinkle over the egg wash for sparkle and a tiny crunch.
If you’ve never made your own crust before, try my Homemade Flaky Butter Pie Crust — it’s incredibly easy and makes the best hand pies!
Optional but Ridic-ulicious
- A simple powdered sugar glaze
- Coarse sanding sugar
- A scoop of vanilla ice cream (just saying)
How to Make Fruit Filled Hand Pies
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Roll pie dough to ⅛-inch thickness on a lightly floured surface.
Using a 3-4 inch round cookie cutter or heart shaped– cut 20 rounds to make 10 pies.
Lightly chop pie filling so large pieces fit inside the pies without tearing.
Spoon 2 tablespoons filling into the center of 10 rounds.
Brush edges with water, top with remaining rounds, and crimp with a fork.
Cut small slits on top for steam.
Brush with beaten egg and sprinkle with sugar.
Bake 18–22 minutes until golden and bubbly.
Cool 10 minutes before serving.
For optional glaze: whisk powdered sugar, milk, and vanilla. Drizzle over cooled pies.
Heart-Shaped Hand Pies
If you’re making these for Valentine’s Day use a heart-shaped cookie cutter instead of rounds.
Tips for shapes:
- Chill dough after cutting so edges stay clean
- Don’t overfill — hearts leak easier than circles
- Glaze shows beautifully on heart shapes
Serve & Enjoy
Serve warm, room temp, or chilled.
They’re fantastic with:
- vanilla ice cream
- whipped cream
- powdered sugar dusting
- or just straight off the sheet pan (my personal method)
Storage & Reheating
- Room Temp: 2 days
- Refrigerator: up to 3 days
- Freezer: up to 2 months (unbaked or baked)
Reheat:
Bake at 300°F for 6–8 minutes to re-crisp pastry. Microwaving makes them soft — still delicious but not flaky.
FAQ
Q: Can I use homemade fruit filling?
Absolutely! Use any thickened fruit compote. If it looks juicy, simmer longer to avoid soggy pies.
Q: Can I air fry these?
Yes! 350°F for 9–12 minutes. Check at 8.
Q: Can I glaze instead of sugar?
Yep — whisk powdered sugar + milk + vanilla & drizzle.
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Fruit Filled Hand Pies
Equipment
- round cookie cutters
Ingredients
For the Hand Pies
- 2 pie crusts store-bought or homemade
- 1 cup canned pie filling cherry, apple, blueberry, etc.
- 1 large egg beaten (for egg wash)
- 2 tbsp granulated sugar for topping
Optional Glaze
- ½ cup powdered sugar
- 1 –2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Roll pie dough to ⅛-inch thickness on a lightly floured surface.
- Using a 3–4 inch cutter, cut 20 rounds to make 10 pies.
- Lightly chop pie filling so large pieces fit inside the pies without tearing.
- Spoon 2 tablespoons filling into the center of 10 rounds.
- Brush edges with water, top with remaining rounds, and crimp with a fork.
- Cut small slits on top for steam.
- Brush with beaten egg and sprinkle with sugar.
- Bake 18–22 minutes until golden and bubbly.
- Cool 10 minutes before serving.
- For optional glaze: whisk powdered sugar, milk, and vanilla. Drizzle over cooled pies.