These Simple Cherry Pastry Pies are a delightful blend of flaky, buttery crust and sweet, tangy cherry filling. Perfect for dessert lovers, they offer a satisfying crunch with every bite, balanced by the luscious, jam-like center. With just 2 hours of prep and 30 minutes of baking, you’ll have six golden, aromatic pies ready to impress. The warm, fruity aroma filling your kitchen is just the beginning of this irresistible treat.
Whether served fresh from the oven or enjoyed later, these pies are a crowd-pleaser with their perfect harmony of textures and flavors. The tender pastry melts in your mouth, while the cherries burst with a bright, juicy sweetness. Ideal for gatherings or a cozy night in, they’re a simple yet elegant dessert that feels like a warm hug. You’ll love how effortless they are to make and how unforgettable they taste.
Gather Your Ingredients
- Crust:
- 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator*
- Egg wash: 1 large egg beaten with 2 teaspoons milk
- Coarse sugar for garnish
- Filling:
- 1 and 1/2 Tablespoons cornstarch
- 1 and 1/2 Tablespoons room temperature water
- 12-ounce bag frozen cherries OR 2 and 1/4 cups (500g) fresh cherries, pitted and stemmed
- 1/2 cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Let’s Make Simple Cherry Pastry Pies!
- Prepare the Filling: In a small bowl, mix cornstarch and water until combined. Set aside. In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until cherries release their juices (4-6 minutes). Stir in the cornstarch mixture, bring to a boil, and let boil for 1 minute. Remove from heat, stir in vanilla, and let cool completely.
- Prepare the Crust: Line a large baking sheet with parchment paper. Lay one puff pastry sheet on a floured surface and cut into 6 rectangles. Transfer 3 rectangles to the baking sheet (these are the bottoms). Brush edges with egg wash.
- Assemble the Pies: Spoon 2-3 Tablespoons of cherry filling onto each bottom rectangle. Place the remaining rectangles on top and crimp edges with a fork to seal. Slice 2-3 small vents in the tops for air release. Repeat with the second pastry sheet to make 6 pies.
- Finish and Chill: Brush the tops with egg wash and sprinkle with coarse sugar. Chill in the refrigerator for at least 25 minutes (or up to 1 day).
- Bake: Preheat oven to 375°F (190°C). Bake pies for 30-35 minutes, rotating the pan halfway, until golden brown. Cool on the pan before serving.
- Store: Wrap leftover pies tightly in plastic wrap and refrigerate for up to 5 days.
Perfect Pairings: Serving Suggestions
These cherry pastry pies are delightful on their own, but they shine even brighter with a few accompaniments. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. For a touch of elegance, drizzle with a simple glaze made from powdered sugar and milk or pair with a cup of freshly brewed coffee or tea.
Storage & Reheating Tips
Store leftover pastry pies tightly wrapped in plastic wrap in the refrigerator for up to 5 days. To reheat, place them in a preheated 350°F (175°C) oven for 10-12 minutes until warmed through and slightly crisp. Avoid microwaving, as it can make the pastry soggy.
Recipe Variations to Try
Feel free to get creative with the filling! Swap cherries for blueberries, raspberries, or a mix of your favorite fruits. For a richer flavor, add a pinch of cinnamon or almond extract to the filling. If you’re feeling adventurous, sprinkle a bit of grated dark chocolate over the cherry mixture before sealing the pies.
Time-Saving Hacks
To save time, prepare the cherry filling up to 5 days in advance and store it in the refrigerator. You can also thaw the puff pastry overnight in the fridge for quicker assembly. If you’re in a rush, skip the chilling step before baking, but note that the pies may not hold their shape as well.
Essential Equipment Guidance
For best results, use a silicone baking mat or parchment paper to prevent sticking. A pastry brush is ideal for applying the egg wash evenly, and a sharp knife or pizza cutter ensures clean cuts for the pastry sheets. Don’t forget a fork for crimping the edges and creating those essential air vents!
Simple Cherry Pastry Pies
Ingredients
Crust
- 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator*
- 1 large egg beaten with 2 teaspoons milk egg wash
- coarse sugar for garnish
Filling
- 1 and 1/2 Tablespoons cornstarch
- 1 and 1/2 Tablespoons room temperature water
- 12-ounce bag frozen cherries OR 2 and 1/4 cups (500g) fresh cherries, pitted and stemmed
- 1/2 cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices—about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, let boil for 1 minute. Remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
- Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will room for all 6 pastry pies—if not, use a second baking sheet.) Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Use my photos in this post to help guide you in this step.
- Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
- During the last few minutes of chill time, preheat oven to 375°F (190°C).
- Bake the pastry pies for 30-35 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pies from the oven and allow to cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.