A Delicious Cherry Pie You Eat With Your Hands

No one will have to fight for a slice when it comes to these hand pies.

With the holiday season upon us, it’s all about entertaining with delicious, impressive dishes. We’ve partnered with Ashley Rodriguez of Not Without Salt to bring you recipes, ideas, and tips inspired by the season.

Sure, you could make this recipe into a traditional pie—and it’d be delicious—but there’s something so fun about eating pie directly out of your hand. These hand pies are easy to make for a large crowd, effortless to transport, perfectly portioned and require no cleanup, making them the ideal holiday dessert.

A soft whisper of cardamom makes them pop. By nature, cardamom is a strong and fragrant spice, so a little goes a long way. Buy the freshest kind you can find—in fact, buying them in the pod and grinding them yourself is ideal. Simply crack the pod open and grind the black seeds you find inside. One whiff of the result and you’ll understand why freshness is key.

Go ahead and make a large batch of these treats, because they freeze beautifully. You can bake them straight from the freezer and pack them up for your next soiree.



Bake hand pies to golden deliciousness with the Perfect Taste™ Convection in our Range.

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Cherry Cardamom Hand Pies

Cardamom and cherries make a natural pair. The cardamom adds an exotic flavor to the simple filling without overwhelming the natural flavor of the cherries themselves.” —Ashley Rodriguez

Servings: 12



1 pound cherries, pitted (fresh or frozen)

1/4 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground cardamom (or 4 pods)

1/2 teaspoon lemon zest

Pinch salt

1 batch homemade or store-bought pie dough

1 egg, lightly beaten with 1 teaspoon water


Preheat your oven to 400°F. Line a baking sheet with parchment.

Combine cherries, sugar, cornstarch, cardamom, lemon zest, and salt in the bowl of a food processor. Pulse mixture about 10 times to break up the large pieces of cherries. (This way, you can pack more filling into the small hand pies.)

Roll out dough to 1/4-inch or 1/8-inch thickness. Cut out 4-inch rounds from dough.

You can collect and re-roll any remaining scraps for more rounds one time before you start losing the integrity of the pie dough.

Add a heaping tablespoon of filling to the lower half of each circle. Dab your finger into a small dish of water and run it along the bottom seam of the dough.

Fold the top half over the cherry mixture and crimp the edge with a fork to secure. Lightly pierce the top of each hand pie with a fork to allow steam to escape, then place on parchment-lined baking sheet.

Brush tops of each hand pie with the egg wash and place baking sheet into the freezer for 10 minutes.

Transfer to oven and bake for 30 to 40 minutes, or until pastries are deeply golden.

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