Cherry hand pies are simply irresistible. They have everything you love about pie minus the dirty plate and fork (your hands might get messy, but go ahead and lick ’em clean). And the glaze, you guys, the glaze is the key to hand pie perfection.
Cherry Hand Pies (Printer-Friendly Recipe)
From: Spoonful of Sugar
Makes: Around 16 small hand pies
1 pie crust (I used half of my favorite pie crust recipe)
4 cups of cherries, washed, pitted, & halved
1/4 cup cornstarch
3/4 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 tablespoon lemon juice
1 1/4 cups powdered sugar
2 tablespoons milk
Prepare the pie crust if you are making it from scratch.
To prepare the filling, add all of the filling ingredients to a bowl and stir to combine.
Preheat oven to 425 degrees and line two baking sheets with nonstick liners.
Roll out the pie dough and use a large cookie cutter or drinking glass to cut out circles (about 3 inches in diameter). Place pie circles on prepared baking sheets. Scoop a large spoonful of the cherry filling onto the center of each pie circle. Carefully fold the circles over the filling and use a fork to seal the edges. It’s ok if you have some juice spilling out of the sides, just seal them as tightly as you can.
Bake pies at 425 degrees for 15 minutes.
While the pies are baking, prepare the glaze by mixing the powdered sugar and milk together in a small bowl.
When the pies are starting to turn golden brown, remove them from the oven and immediately brush the tops with the glaze. Move the pies from the baking sheet to a wire cooling rack to cool completely. Enjoy!