Gluten-Free Cherry Hand Pies

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!

Prep Time



Total Time






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. 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.
Makes 8 pies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
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.

Nutrition Information:

1 Serving (1 Pie)
  • Calories 560
    • (Calories from Fat 310),
  • Total Fat 34g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 680mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 1g,
    • Sugars 16g),
  • Protein 1g;
Percent Daily Value*:
    • 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.