Imagine biting into a warm, flaky Cherry Pie Pastry Envelope, its buttery crust giving way to a burst of sweet and slightly tart cherry filling. Life gets busy, so who has time to spend hours baking? Our Cherry Pie Pastry Envelope offers the perfect solution: a quick, healthy, and incredibly flavorful treat that satisfies your cravings without the fuss. Made with wholesome ingredients and bursting with fresh cherry taste, it’s the answer to a speedy yet delicious snack.
Why You Will Love This Recipe
My grandmother used to make cherry pies every summer, using cherries picked fresh from her garden. The aromas of cherries and baking crust will always remind me of my childhood. These Cherry Pie Pastry Envelope capture that comforting feeling in a convenient, modern way. They’re perfect for a quick breakfast, dessert, or whenever you need a little taste of homemade happiness and it´s the perfect substitute for traditional pie, for instance the Cherry Pie Pastry Envelope.
Ingredients
- For the Pastry:
- 1 package (14.1 ounces) refrigerated pie crusts
- For the Cherry Filling:
- 1 (21 ounce) can cherry pie filling
- 1/4 teaspoon almond extract
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
- Optional Toppings:
- Coarse sugar, for sprinkling
Step-by-Step Instructions for Making the Recipe
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll pie crusts on a lightly floured surface.
- In a bowl, gently mix the cherry pie filling with almond extract. This enhances the cherry flavor.
- Cut each pie crust into 4 equal squares using a knife or pizza cutter, creating a total of 8 squares.
- Spoon about 2 tablespoons of cherry filling onto one half of each pastry square.
This isn´t much different from the Cherry Pie Pastry Envelope. - Fold the other half of the pastry over the filling, forming a triangle or rectangle. Press edges firmly to seal, and crimp with a fork.
- In a small bowl, whisk together the egg and milk for the egg wash. Brush each pastry envelope with the egg wash.
- Sprinkle the Cherry Pie Pastry Envelope with coarse sugar, if desired.
- Bake for 15-20 minutes, or until golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Cherry Pie Pastry Envelope
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll pie crusts on a lightly floured surface.14.1 ounces refrigerated pie crusts
- In a bowl, gently mix the cherry pie filling with almond extract. This enhances the cherry flavor.21 ounce can cherry pie filling, 1/4 teaspoon almond extract
- Cut each pie crust into 4 equal squares using a knife or pizza cutter, creating a total of 8 squares.
- Spoon about 2 tablespoons of cherry filling onto one half of each pastry square.21 ounce can cherry pie filling
- Fold the other half of the pastry over the filling, forming a triangle or rectangle. Press edges firmly to seal, and crimp with a fork.
- In a small bowl, whisk together the egg and milk for the egg wash. Brush each pastry envelope with the egg wash.1 large egg, 1 tablespoon milk
- Sprinkle the Cherry Pie Pastry Envelope with coarse sugar, if desired.coarse sugar
- Bake for 15-20 minutes, or until golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!