Morello Cherry Hand Pies

Morello Cherry Hand Pies

Morello Cherry Hand Pies | Erica Robbin

  • Servings: 1 dozen
  • Difficulty: Moderate
  • Print

These lovely Morello Cherry Hand Pies are perfect for serving at tea parties.

Happy National Cherry Pie Day! Morello cherries are a well-known type of sour cherry that is harvested late in the season. You can learn more about National Cherry Pie Day here.



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 1 tablespoon apple cider vinegar
  • 1/4 cup ice water (plus 2 tablespoons more if needed)
  • 1 egg, lightly beaten (set aside 1 tablespoon for brushing over top)
  • 2 bottles of Morello cherries (24.7 oz each), drained
  • 2 tablespoons coconut sugar


  1. Mix flour, salt, and butter together using pastry blender or fork.
  2. Add apple cider vinegar, water, and egg and gently fold (do not knead), roll into ball, cover, and refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees F (177 C) and prepare greased 9×13 cookie sheet.
  4. Roll dough into 12 equal parts, or to size and amount desired and roll out into circles.
  5. Drop morello cherries onto dough and fold in half, pressing, and crimping edge.
  6. Cut 3 slits on top and brush on reserved egg, then sprinkle with sugar.
  7. Bake for about 25-40 minutes until golden and ensuring crust is baked through.
  8. Enjoy!

Morello Cherry Hand Pies © 2018 | All rights reserved.

What’s your favorite hand pie filling?


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