Bourbon Pecan Cherry Hand Pies Recipe -Step by Step Guide

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Bourbon Pecan Cherry Hand Pies Recipe -Step by Step Guide:- Pecan-Bourbon Cherry Hand Pies. Fresh summer cherries in a sweet cherry-blueberry jam on flaky, buttery pecan pie dough. Our cherry pies are far superior to the average variety. With vanilla ice cream, this dessert is perfect for summer. Your summer needs these!

Bourbon Pecan Cherry Hand Pies Recipe -Step by Step Guide



What about something sweet to spice up your Tuesday? Not sure about guys, but I like sweetening Tuesdays. Today is a travel day, and I hate airports and cars.



I’m going home today, but I’m sad to leave NYC. It was great talking summer tablescapes with you at my Anthropologie event on Sunday. I hope to hold more workshops like this. Let me know if you want to see more of this from me.






  • 3-4 cups fresh cherries, pitted
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 cup fresh blueberries
  • 1-2 tablespoons bourbon




  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 3/4 cup finely ground toasted pecans
  • 1 cup (2 sticks) chilled salted butter, cut into pieces
  • 1/3 cup ice water, plus more if needed
  • 1 whole egg, beaten
  • coarse sugar, for sprinkling


Also Read:-Cannoli Cookies Recipe-Learn Like a Pro



  • The cherries, sugar, lemon juice, and two tablespoons of water should be brought to a boil in a medium saucepan when the heat is turned up to high.
  • After they have reached a boil, the cherries should be broken down and mashed using a potato masher or a fork.


  • Keep cooking for another eight to ten minutes, or until the jam has increased in volume and thickened by one-third.
  • Cook for an additional five minutes after stirring in the blueberries.


  • Take the pan off the heat and add the bourbon while stirring it. Wait until the filling has completely cooled down.
  • The crust is to be made. The flour, pecans, and butter should be placed in a food processor, and the mixture should be pulsed until it is combined and gives the appearance of peas.


  • After adding the ice water, mix the dough with a wooden spoon, adding additional water as required (no more than one tablespoon at a time), and continuing to do so until the dough just comes together (it is acceptable to have a few dry spots).
  • Split the dough in half lengthwise. Create a circular disc out of each individual piece. At this point, you have the option of either continuing with the recipe without chilling it for up to a week or covering the dough and placing it in the refrigerator for up to twenty-four hours.


  • Spread the dough out to a thickness of one eighth of an inch. Form the dough into rectangles that are approximately 6 1/2 inches by 4 1/2 inches.
  • You can use a small star cookie cutter to cut stars out of half of the rectangles, if you so desire (see the photo above for an example).


  • On one half of the rectangle, spread a tablespoon of jam across the surface.
  • The remaining half of the dough should be placed on top of the filling, and the edges should be sealed by crimping them with the back of a fork.


  • Continue doing this until you have used up all of the dough; you might have some jam left over.
  • Line baking sheets with parchment paper and place the pies on them.


  • The baking sheets should be covered and placed in the freezer for twenty to thirty minutes in order to chill.
  • Put the oven on to 375 degrees Fahrenheit first. After brushing the pies with the beaten egg, coat them with the coarse sugar and set them aside.


  • To achieve a golden colour, bake for fifteen to twenty minutes.
  • Warm or at room temperature, serve as desired.


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