Cherry Hand Pies

Serves 12

Prep time: 20 minutes

Baking time: 20 minutes

 

2 cups frozen, pitted cherries

⅓ cup sugar, plus extra for sprinkling crust at end

2 tablespoons cornstarch

¼ teaspoon almond  or vanilla extract

1 box frozen pie crust, thawed

Flour, for rolling

Egg wash (1 egg whisked with 1 tablespoon water, for egg wash)

 

Mix the cherries, sugar, cornstarch and almond extract in a saucepan. Cook over medium heat, stirring regularly, for 5-8 minutes or until the liquid turns thick, gels and bubbles. Remove from the heat and pour into a bowl and let cool.

 

Preheat oven to 400° F and line 2 baking sheets with parchment paper.

 

Roll out half of the pie crust on a floured surface. Use a round cooker cutter to cut out circles.  Reroll dough to get as many as you can out of each pie crust.  Transfer half of circles to the parchment-lined baking sheets. Spoon a couple tablespoons of cherry filling onto the center of each shape. Cover each with the second circle. Press the edges closed with fork tines.

 

Use a sharp knife to cut an X in the top crust. Brush each hand pie with egg wash, then sprinkle with sugar.

 

Bake for 20 minutes or until the crust is golden brown at the edges.

 

Enjoy warm or at room temperature.

 

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