Grapefruit-Cream Cheese Hand Pies


A fun way to serve up a sweet pie.

Grapefruit-cream cheese hand pies on pink platter

Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox

Active Time:
15 mins
Total Time:
1 hrs 10 mins

These grapefruit hand pies strike a nice balance of sweet and bitter. The cream cheese adds a great tang that complements the grapefruit preserves, while turbinado sugar adds crunch on top. A simple powdered sugar glaze that uses grapefruit juice adds a zing of fresh citrus flavor to each bite. Although if you can’t find grapefruit preserves, orange marmalade would make a great substitution.

Store-bought pie dough makes these hand pies a breeze, but for extra-credit you can opt to make your own. The best part of these hand pies is their portability, making them ideal for picnics or potlucks.

While these hand pies bake up in no time in a regular oven, you can also make them using one of our editor’s favorite hacks: an air fryer. She swears by the air fryer’s ability to make hand pies extra crispy. However you cook up these grapefruit treats, make sure to crimp them well. Not only is a fork crimp a pretty finish, but it seals in all the delicious filling.


  • 1 (14.1-oz.) pkg. refrigerated piecrusts (2 piecrusts)

  • All-purpose flour, for work surface

  • 1/2 cup cream cheese, softened

  • 1/3 cup granulated sugar 

  • 6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)

  • 1 large egg, beaten 

  • 2 Tbsp. turbinado sugar

  • 1 cup powdered sugar 

  • 2 Tbsp. fresh grapefruit juice (from 1 grapefruit)


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.

  2. Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.

  3. Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.

  4. Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve.

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