Grilled Cherry Hand Pies
Some of the best desserts don’t come from ovens at all — they come from the grill. There’s something deeply satisfying about the scent of cherry wood smoke mingling with buttery pastry and sweet fruit. It’s that perfect balance of rustic and refined, where a few simple ingredients transform into something that feels homemade and heartfelt.
Grilled Cherry Hand Pies capture that spirit. They’re a nod to backyard summers, roadside picnics, and those quick sweet bites that make an ordinary day feel special. The beauty of this recipe lies in its ease. With store-bought crusts and canned cherry filling, it’s the kind of dessert you can make without planning ahead, yet it delivers flavor that tastes slow-crafted. The touch of cherry wood smoke lifts the filling and gives every bite a hint of toasted warmth.
Originally featured in my cookbook Easy BBQ: Simple, Flavorful Recipes for Home Grilling, this adaptation brings that same simplicity and smoky charm to the backyard grill. Proof that great barbecue isn’t just about meat — sometimes, it’s about the joy of something sweet cooked over fire.
Sweet Cherry Wood Hand Pies with Lemon Icing
12
10 minutes
20 minutes
275
Amercian
Dessert
This recipe was born out of simplicity — a way to turn ordinary ingredients into a dessert that feels indulgent without any fuss. The key is gentle smoke from cherry wood, which deepens the flavor of the pie filling and balances the sweetness with a faint, aromatic warmth. Each pie grills in minutes, sealing in the juices and creating a crisp golden crust that flakes at the first bite.
The process is easy and forgiving, which makes it ideal for gatherings where the grill is already hot. You can prepare the pies in advance, chill them, and finish them off right over the fire. The icing, brightened with lemon juice, adds just enough tang to cut through the richness.
There’s something nostalgic about holding a warm hand pie, the scent of fruit and smoke lingering in the air. These are the kinds of desserts that remind you why cooking over fire matters — not just for the food, but for the feeling that comes with it.
Ingredients
blank
- 1 package premade refrigerated pie crust (contains 2 pie crusts)
- 1 can (21 ounces) cherry pie filling
- 1 egg white, beaten
blank
- 2 ½ cups powdered sugar
- 1 teaspoon lemon juice
- ¼ cup whole milk
Directions
- Preheat the Grill: Heat the grill to medium-high (around 425°F) using a direct-heat setup. Add a handful of cherry wood to the fire for a light, fruity smoke.
- Cut the Crusts: Unroll the pie crusts and use a 4-inch biscuit cutter to make 6 circles from each crust. Re-roll scraps to cut one more from each, giving you 12 total.
- Fill and Seal: Place 1 tablespoon of cherry pie filling in the center of each circle. Fold in half and press edges together with the tines of a fork to seal. Poke one small hole in the top of each pie to let steam escape.
- Brush and Grill: Arrange the pies on a parchment-lined baking sheet, about 1 inch apart. Brush the tops with beaten egg white.
- Cook Until Golden: Place the sheet on the grill, close the lid, and cook for 15 minutes or until the pies turn golden brown.
- Make the Icing: While the pies cook, whisk powdered sugar, lemon juice, and milk in a bowl until smooth.
- Dip and Set: Remove pies from the grill, then carefully dip each into the icing. Use forks to lift them out and return to parchment. Let the icing set for 5 minutes before serving
