Imagine biting into a miniature cherry pie, the flaky pastry cracking to reveal a burst of sweet-tart cherry filling. That’s my Cherry Pie Pastry Envelope for you! It’s a simple yet delightful treat – quick to make, healthier than traditional pies (portion control!), and packed with flavor that will satisfy your dessert cravings. It’s the perfect way to enjoy the taste of homemade cherry pie without spending hours in the kitchen.
Why You Will Love This Recipe
This recipe isn’t just about food; it’s about memories. Growing up, my grandmother would always bake a massive cherry pie for every holiday. It was a labor of love, but realistically, there were always leftovers. She ingeniously took that same delicious filling and wrapped it in smaller pastry squares, creating individual portions that were both delightful and easy to grab. Thus, the Cherry Pie Pastry Envelope was born. It’s the perfect way to carry on that tradition, enjoying the same taste in a convenient and modern format.
Ingredients
- For the Pastry:
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
- For the Cherry Filling:
- 1 can (21 oz) cherry pie filling
- 1 tablespoon cornstarch
- 1/2 teaspoon almond extract (optional)
- For Brushing:
- 1 large egg, beaten
- 1 tablespoon milk
- For Sprinkling (Optional):
- Turbinado sugar or granulated sugar
Step-by-Step Instructions for Making the Recipe
- Prep the Oven & Crust: Preheat your oven to 375°F (190°C). Unroll the pie crusts on a lightly floured surface.
- Cut Pastry: Using a pizza cutter or knife, cut each pie crust into equal squares (about 3-inch squares). You should get about 9-12 squares per crust
- Prepare Filling: In a small bowl, gently mix the cherry pie filling with cornstarch and almond extract (if using). This will the thicken the filling and add extra flavor.
- Assemble Envelopes: Place a spoonful (about 1-2 tablespoons) of cherry filling in the center of each pastry square.
- Seal the Edges: Fold the pastry square diagonally to form a triangle. Press the edges firmly with a fork to seal well.
- Brush & Sprinkle: In a small bowl, whisk together the egg and milk. Brush the tops of the pastry envelopes with the egg wash. Sprinkle with turbinado sugar, if desired.
- Bake: Place the pastry envelopes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
- Cool & Serve: Let the pastry envelopes cool slightly on the baking sheet before serving. Enjoy warm or at room temperature!
Cherry Pie Pastry Envelope
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Unroll the pie crusts on a lightly floured surface.
- Using a pizza cutter or knife, cut each pie crust into equal squares (about 3-inch squares). You should get about 9-12 squares per crust14.1 oz refrigerated pie crusts
- In a small bowl, gently mix the cherry pie filling with cornstarch and almond extract (if using). This will the thicken the filling and add extra flavor.21 oz cherry pie filling, 1 tablespoon cornstarch, 1/2 teaspoon almond extract
- Place a spoonful (about 1-2 tablespoons) of cherry filling in the center of each pastry square.21 oz cherry pie filling, 14.1 oz refrigerated pie crusts
- Fold the pastry square diagonally to form a triangle. Press the edges firmly with a fork to seal well.14.1 oz refrigerated pie crusts
- In a small bowl, whisk together the egg and milk. Brush the tops of the pastry envelopes with the egg wash. Sprinkle with turbinado sugar, if desired.1 large egg, 1 tablespoon milk, turbinado sugar or granulated sugar
- Place the pastry envelopes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.14.1 oz refrigerated pie crusts
- Let the pastry envelopes cool slightly on the baking sheet before serving. Enjoy warm or at room temperature!14.1 oz refrigerated pie crusts