Cherry Hand Pies

How to make Cherry Hand Pies

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Filling: In a colander placed over a bowl, combine the cherries, 1/3 cup of sugar, cornstarch, lemon zest, and juice. Stir to combine and then let it sit for 15 minutes. This resting time allows some of the juice to drain out of the fruit and will ensure your filling isn’t too liquidy.
4. On a lightly floured surface, roll pie crust out to a rectangle. Cut the dough into 8 rectangles.
5. Place about 2 tablespoons of cherry pie filling in the center of each piece of dough. Brush the egg wash along the edges of the dough and fold in half.
6. Use a fork to crimp the edges to seal.
7. Carefully place the pies on the prepared baking sheet. Use a knife to cut 3 slits into the top of the pies. Brush the tops with the egg wash, then sprinkle with the coarse sugar.
8. Bake for 20 minutes or until golden brown and the filling is bubbly.

To freeze:

1. To freeze the pies, place the assembled hand pies on a baking sheet lined with parchment paper. Cut 3 slits into the top of each pie but do not brush with the egg wash.
2. Place the baking sheet with the pies into the freezer and freeze until solid.
3. When ready to bake, place the frozen pies on a lined baking sheet; Bake at 400°F for 25 minutes.