Gluten-Free Cherry Hand Pies

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


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


  1. 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. 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. 3 Repeat step 2 with remaining dough and filling.
  4. 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.




Nutrition Information

Recipe Step Photos

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