Ingredients
Scale
- 2 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries which are often with the canned fruit rather than in the baking aisle of the grocery store)
- 3 tablespoons cornstarch
- 3/4 cups sugar, plus more for sprinkling
- 1/8 teaspoon salt
- 1/8 teaspoon almond extract
- Pie dough
- 1 egg, beaten with a 1 tablespoon water
Instructions
- Combine cherry pie filling ingredients in a large, heavy-bottomed pan and bring to a bubble over medium low heat. Stir frequently and let simmer until the mixture gels a bit. Set aside to cool.
- Roll out pie dough and cut into 6 x 6 inch sections (approximate is fine!).
- Spoon about 1/4 cup of cooled cherry pie filling onto the center of each pie dough section.
- Fold dough in half over the filling, and use a fork to crimp the edges closed.
- Place hand pies on a parchment paper-lined cookie sheet, brush the tops of the hand pies with the egg wash then sprinkle with sugar.
- Bake at 425 degrees Fahrenheit for 10 minutes then reduce the temperature to 350 F and bake for another 10 minutes or so until the crust is nicely golden and crispy.