Cherry Doughnut Hand Pies with Vanilla Bean Glaze
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These Cherry Doughnut Hand Pies with Vanilla Bean Glaze are everything you love about a doughnut and a cherry pie rolled into one golden, handheld dessert. The yeast dough fries up light and fluffy, wrapping around a homemade cherry filling that bubbles with lemon juice, cinnamon, and just a hint of cloves. Once cooled slightly, each pie gets a dip in creamy vanilla bean glaze that sets into a glossy shell.
This recipe is perfect for when you’re craving something nostalgic but want to skip the whole pie-baking ordeal. The dough is simple to make in a stand mixer, the cherry filling comes together in one pot, and the results taste like a warm bakery morning at home. Serve them plain, with a scoop of vanilla ice cream, or sneak one straight from the wire rack!
Why You’ll Love Cherry Doughnut Hand Pies with Vanilla Bean Glaze
- They taste like summer fair food, but homemade. Golden brown, a little crisp at the edges, soft inside, and full of cherry goodness.
- The filling is pure comfort. Sweet cherries simmer down with lemon juice, cinnamon, and a hint of cloves. It’s like pie filling, but richer and more jammy.
- That glaze though. Vanilla bean glaze takes these over the top. It melts into the warm dough and gives a shiny, sweet finish that’s impossible to resist.
- No oven stress. Just a skillet, some oil, and a little patience. Frying these is way easier than you’d think.
- They actually hold up. These hand pies stay soft and delicious for a couple of days, and they freeze beautifully for future snacking emergencies.
Ingredients Needed To Make Cherry Doughnut Hand Pies with Vanilla Bean Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Instant yeast
- Eggs
- Butter
- Warm milk
- Sugar
- Salt
- Vanilla bean paste or extract
- Cherries
- Lemon juice
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Water
- Cornstarch
- Powdered sugar
- Canola or vegetable oil
Variations, Tips, and Substitutions
- Try different fruits: Swap cherries for blueberries, peaches, or strawberries using the same method.
- Add almond flavor: A drop of almond extract in the cherry mixture gives it a classic bakery twist.
- Bake instead of fry: Brush with egg wash, cut small slits with the tip of a sharp knife, and bake on parchment-lined baking sheets until golden.
- Use leftover filling: Spoon extra cherry syrup over ice cream or yogurt.
- Freeze for later: Freeze fried pies before glazing. Reheat in the oven and glaze once warm.
How To Make Cherry Doughnut Hand Pies with Vanilla Bean Glaze
- Make the dough: In a stand mixer fitted with a dough hook, combine warm milk, eggs, sugar, melted butter, and vanilla. Add flour, yeast, and salt, then mix on medium speed until a smooth, sticky dough forms. Cover with plastic wrap and let rise in a warm place until doubled in size.
- Cook the cherry filling: In a stockpot, stir together cherries, lemon juice, sugar, salt, cinnamon, cloves, nutmeg, and water. Simmer over medium heat until the fruit softens and releases its juices. Whisk cornstarch and water in a small bowl, then stir it in and cook until thickened. Cool completely before using.
- Shape the pies: On a lightly floured work surface, roll out the risen dough. Cut circles with a round cutter. Spoon a tablespoon of cherry filling into the center, fold over, and seal edges with the tines of a fork. Place each on a piece of parchment paper.
- Fry the pies: Heat oil in a deep skillet or Dutch oven to 350°F. Fry each hand pie until golden brown on both sides. Transfer to a wire rack lined with parchment to drain.
- Glaze and finish: In a medium bowl, stir together powdered sugar, vanilla bean paste, and milk until smooth. Dip or drizzle the glaze over warm pies. Let sit until the glaze firms slightly before serving.
Commonly Asked Questions
Can I make the dough ahead of time?
Yes. Once the dough has finished its first rise, you can cover the bowl tightly with plastic wrap and refrigerate it overnight. Let it come to room temperature before rolling and shaping.
Can I bake these instead of frying?
Totally. Brush the hand pies with a light egg wash, cut a few tiny slits on top to let the steam escape, and bake on a parchment-lined baking sheet at 375°F until golden brown, about 18–20 minutes.
Do I have to use fresh cherries?
Nope. Frozen cherries work just as well. No need to thaw them first. Just cook the filling a few extra minutes to let the juices reduce and thicken.
My glaze is too thick (or too thin). What do I do?
If it’s too thick, add milk one teaspoon at a time until it’s smooth and pourable. Too thin? Sprinkle in a little powdered sugar until it reaches your perfect drizzling consistency.
How should I store leftover hand pies?
Keep them at room temperature in an airtight container for a day or two, or in the refrigerator for up to five days. Warm them briefly in the microwave or oven before eating to bring back that fresh-baked texture.
Can I freeze these?
Yes! Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. Reheat in the oven until warm, then glaze them again if you want that just-made look.
Cherry Doughnut Hand Pies with Vanilla Bean Glaze
Equipment
- Stand mixer with dough hook
- 5-inch round biscuit cutter
- Stockpot (for cherry filling)
- slotted spoon
- Deep skillet or Dutch oven (for frying)
- Wire rack + parchment paper squares
Video
Ingredients
For the Dough:
- 1 1/3 cups warm milk (no hotter than 110°F)
- 2 large eggs
- ⅓ cup sugar
- 2 teaspoons vanilla bean paste or extract
- 10 tablespoons butter (melted and cooled)
- 2 1/4 teaspoons instant yeast (1 packet)
- 4 3/4 cups all-purpose flour (or 1:1 gluten-free flour + ~1/2 cup extra for rolling)
- 1 teaspoon salt
- Canola or vegetable oil (for frying)
For the Cherry Pie Filling:
- 5 cups fresh or frozen cherries (pitted and halved)
- 1/2 lemon (juiced)
- 1 cup sugar
- Pinch salt
- 1 teaspoon ground cinnamon
- 1/16 teaspoon ground cloves
- 1/16 teaspoon ground nutmeg
- 1/2 cup water
- 2 tablespoons cornstarch + 3 tablespoons water (for slurry)
For the Vanilla Bean Glaze:
- 2 cups powdered sugar
- 2 teaspoons vanilla bean paste (or extract)
- 4 tablespoons milk
Instructions
Make the Dough:
- In a stand mixer bowl, combine warm milk, eggs, sugar, vanilla, and melted butter. Mix briefly.
- Add yeast, flour, and salt. Mix on low, then increase to speed 3. Knead for 7–9 minutes until sticky but pulls away slightly from the bowl.
- Cover and let rise in a warm spot until doubled, about 1–2 hours.
Prepare the Cherry Filling:
- In a stockpot, add cherries, lemon juice, sugar, salt, cinnamon, cloves, nutmeg, and water. Stir to combine.
- Cook over low–medium heat for 15 minutes, stirring occasionally, until cherries soften.
- Whisk cornstarch and water in a small bowl. Stir slurry into cherries and cook 2–3 minutes until thickened.
- Cool before using.
Shape the Hand Pies:
- Lightly flour a work surface. Roll out risen dough to ~1/4-inch thick.
- Use a 5-inch round cutter to cut circles.
- Place 1 1/2 tablespoons cherry filling in the center of each circle.
- Fold dough over into a half-moon shape. Press edges to seal, then fold seam again like an empanada for extra strength.
- Place pies on parchment squares.
Fry the Hand Pies:
- Heat oil in Dutch oven/skillet to 350°F.
- Fry hand pies 3 minutes per side, or until deep golden brown.
- Transfer to wire rack to drain.
Glaze the Hand Pies:
- Mix glaze ingredients until smooth.
- While warm, dip or drizzle pies with vanilla bean glaze.
- Place on wire rack until glaze firms. Serve and enjoy!
Notes
- Store pies at room temp in an airtight container for up to 2 days. Refrigerate them for up to 5 days.
- The cooled hand pies can also be frozen. Flash freeze them on a baking sheet, then transfer to a freezer bag. Reheat in the oven until warm, and add more glaze if you like.
Nutrition
Cherry doughnut hand pies are the ultimate mix of pie, doughnut, and nostalgia. The warm dough, tart cherry filling, and silky vanilla glaze create a dessert that feels fancy but is easy enough for a Saturday afternoon. I love how the glaze crackles slightly when you bite into it, giving way to that jammy cherry center. These disappear fast, so it’s worth frying a few extras. Someone’s bound to ask for seconds.
Thank you
Yummy