Cherry Hand Pies

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Featuring perfectly sweetened sour cherries baked inside of the flakiest pastry, these Cherry Hand Pies could be the poster child for the best summertime dessert.

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– sweet or sour cherries – fresh lemon juice – cornstarch – granulated sugar – tart cherry juice – salt – almond extract – butter pie crust

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Combine all the cherry filling ingredients in a bowl and toss to coat. Let it sit for 5-10 minutes until the sugars are dissolved.

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Cook over medium heat until the filling is thick. Transfer to a shallow container and cool completely.

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Make the pie crust by hand, or optionally in a food processor.

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After chilling the pie crust, roll it out and cut out sixteen 4" circles.

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Place 1-2 tablespoons of the cooled cherry filling in the center of the pastry.

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Top the filling with another circle of pastry and crimp the edges as desired. Add an egg wash and coarse sugar.

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Chill the assembled hand pies before baking until the pastry is golden, about 30 minutes.

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