Cherry Hand Pies with Pie Crust
Simple and no-fuss cherry hand pies with pie crust from the store! It saves time from making and chilling the dough.
Ingredients
- 1 cup frozen or fresh cherries, pits removed
- 2 tbsp sugar
- 1 tbsp corn startch
- 1/2 tsp lemon juice
- 1 roll frozen and defrosted pie crust
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Defrost one roll of pie dough1 roll frozen and defrosted pie crust
- Pre-heat the oven at 400 degree farenhite
- While the cherries are frozen, slice them into small chunks1 cup frozen or fresh cherries, pits removed
- In a saucepan, add cherries, sugar, corn starch, lemon juice, vanilla extract, and almond extract1 cup frozen or fresh cherries, pits removed, 2 tbsp sugar, 1 tbsp corn startch, 1/2 tsp lemon juice, 1 tsp vanilla extract, 1 tsp almond extract
- Stir on medium low until liquidy and then turn the heat to medium and continue to stir until it become thick and jammy
- Turn off the stove and set it aside to cool
- Roll out the pie dough
- With a 3.5" cookie cutter or wine glass, cut out four 8 circles
- Place the 4 doughs on a baking pan with silicon mat or parchment paper
- Spoon 2 tbsp of cherry filling onto each dough rounds
- Top it off with the rest of the 4 cut-out doughs and press the edges together
- Crack one egg in a bowl and whisk1 egg
- Brush the top of the dough with the egg wash
- Cut two slits on top of each pie
- Bake it in the oven at 400 degree farenhite for 18-20 minutes or until golden brown