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Gluten-Free Cherry Hand Pies

Pillsbury® Gluten Free refrigerated pie and pastry dough makes it easy to make these sweet pies for an after-school snack!

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  • prep time 20 min
  • total time 60 min
  • ingredients 4
  • servings 8
 

Ingredients

1
container Pillsbury® Gluten Free refrigerated pie and pastry dough
1
cup gluten-free cherry pie filling (from 21-oz can)
1/2
cup powdered sugar
1 1/2
to 2 teaspoons water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer crumbly. Flatten each into a round.
  • 2 Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 11 1/2-inch round. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over and remove second sheet of paper. With 4-inch round cutter, cut out 5 rounds; place on 1 large or 2 small cooking parchment-paper lined cookie sheets. Gather dough scraps; knead until ball forms. Flatten dough into a round. Using parchment as directed above, reroll dough scraps about 1/8 inch thick; cut out 2 additional rounds. Repeat to cut out 1 more round. Spoon 2 tablespoons pie filling onto center of each of 4 dough rounds. Top each with another round. Press edges with fork to seal. Cut slits in tops.
  • 3 Repeat step 2 with remaining dough and filling.
  • 4 Bake 12 to 14 minutes or until golden brown. Cool 5 minutes. Mix powdered sugar and water until thin enough to drizzle; drizzle over warm pies. Serve warm or cool.
  • 1 Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer crumbly. Flatten each into a round.
  • 2 Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 11 1/2-inch round. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over and remove second sheet of paper. With 4-inch round cutter, cut out 5 rounds; place on 1 large or 2 small cooking parchment-paper lined cookie sheets. Gather dough scraps; knead until ball forms. Flatten dough into a round. Using parchment as directed above, reroll dough scraps about 1/8 inch thick; cut out 2 additional rounds. Repeat to cut out 1 more round. Spoon 2 tablespoons pie filling onto center of each of 4 dough rounds. Top each with another round. Press edges with fork to seal. Cut slits in tops.
  • 3 Repeat step 2 with remaining dough and filling.
  • 4 Bake 12 to 14 minutes or until golden brown. Cool 5 minutes. Mix powdered sugar and water until thin enough to drizzle; drizzle over warm pies. Serve warm or cool.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Chocolate lovers--stir about 2 tablespoons miniature chocolate chips into cherry pie filling before spooning onto crust rounds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pie
Calories
560
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
680mg
680%;
Total Carbohydrate
62g
62%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.