Cherry Hand Pies
The first time I made hand pies was in my high school home economics class. We fried those cherry pies, but now I prefer them baked with sugar sprinkled on top. Make these for your favorite people and you’ll be very popular!
Cherry pie filling:
1 can pitted tart cherries, drained
1/2 cup sugar
1/2 cup brown sugar
1/3 cup flour
1/4 tsp. almond extract
In a small bowl, combine all pie filling ingredients
1 ½ cups flour
½ tsp. salt
1 stick butter, cut into small pieces
¼ cup ice cold water
Combine flour and salt in bowl. Cut in butter until mixture resembles corn meal. Slowly add water and stir with fork until a dough forms. Do not add too much water and do not over-mix or the crust will become tough. Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 15 minutes until cold. Unwrap and roll on a floured surface into a circle about 1/8” thick. Use a hand-pie heart mold or cut out heart shapes, about 4” wide, using a paper template. Place 2-3 tablespoons of cherry filling onto the center of half of the heart shapes. Brush the remaining heart shapes with water along the edges. Place these shapes onto the shapes with filling and press around the edges to seal (don’t use much of the liquid from the filling). Use a fork to press even more, sealing in the cherry filling. In a small bowl, gently beat an egg, and brush on the tops of each pie. Sprinkle with a little sugar and bake for 25-20 minutes, or until golden.