Cherry Hand Pies

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.

125Cherry Hand Pies        (Printer-Friendly Recipe)

From: Spoonful of Sugar
Makes: Around 16 small hand pies

Ingredients

1 pie crust (I used half of my favorite pie crust recipe)

Filling

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

Glaze

1 1/4 cups powdered sugar
2 tablespoons milk

Directions

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!

Add cherries, cornstarch, sugar, nutmeg, cinnamon, almond extract, and lemon juice to a large bowl.

Add cherries, cornstarch, sugar, nutmeg, cinnamon, almond extract, and lemon juice to a large bowl.

Stir until combined.

Stir until combined.

Roll out pie crust. I called in the dough-rolling expert for this part.

Roll out pie crust. I called in the dough-rolling expert for this part.

Cut out circles with a large cookie cutter or large glass. Place on lined baking sheet.

Cut out circles with a large cookie cutter or large glass. Place on lined baking sheet.

Add a scoop of cherries to the center of each pie dough circle.

Add a scoop of cherries to the center of each pie dough circle.

Carefully fold over each circle and seal with the tines of a fork. Do your best to seal them completely, but don't sweat it if you can't get them perfectly sealed. I had plenty of juice spill out of the pies while they were baking...no big deal. Bake at 425 degrees for 15 minutes.

Carefully fold over each circle and seal with the tines of a fork. Do your best to seal them completely, but don’t sweat it if you can’t get them perfectly sealed. I had plenty of juice spill out of the pies while they were baking…no big deal. Bake at 425 degrees for 15 minutes.

Prepare your glaze by mixing together the powdered sugar and milk.

Prepare your glaze by mixing the powdered sugar and milk together.

After pulling the pies from the oven, glaze them.

After pulling the pies from the oven, glaze them.

Move to a wire cooling rack to cool completely.

Move to a wire cooling rack to cool completely.

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