Cherry Hand Pies
- Yield: 12 Hand Pies 1x
- 12 ounces frozen cherries
- 2/3 cup (103 g) dried cherries
- 2/3 cup (133 g) sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (14 g) butter
- 2 teaspoons (10 ml) vanilla extract
- 1/8 teaspoon salt
- 2 packages refrigerated pie dough
- 1 egg white
- 1 tablespoon (15 ml) water Coarse sugar, for topping
- Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Set aside.
- Place frozen and dried cherries, sugar, cornstarch, lemon juice, butter, vanilla extract, and salt inside a medium sauce pan over medium heat.
- Stir frequently until the mixture comes to a boil.
- After ten minutes, the mixture should be thickened.
- Turn the burner off and allow it to cool down to room temperature while coming back to stir the mixture from time to time.
- Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable.
- Unroll pie mixture and cut it using a heart-shaped cookie cutter or any desired shape.
- Place a bottom shape on a parchment-lined baking sheet, and top it with a couple of room temperature spoonfuls of the cherry pie filling, making sure to leave room around the edges for sealing.
- Lay another heart on top, and use a fork to crimp the pies shut on all sides.
- After all of the hand pies are sealed, place them in the refrigerator to chill for about 30 minutes. Remove hand pies from fridge and cut a small X-shaped slit on the top of each one.
- Make an egg wash by whisking together one egg white and one tablespoon of water. Brush each cherry hand pie with egg wash and sprinkle with coarse sugar.
- Bake for approximately 18 minutes or until golden brown and bubbling through the center.
You can make this recipe with store-bought pie dough or homemade. For my homemade pie dough, click here.