Ingredients
Equipment
Method
- Prepare the cherry filling. Combine the pitted and quartered cherries, granulated sugar, cornstarch, lemon juice, almond extract, cinnamon, and water in a saucepan.
- Cook the filling over medium heat, stirring often, until the mixture thickens. This usually takes about 5 to 8 minutes. Remove from heat and let the filling cool completely.
- Roll out your hand pie dough according to your recipe. Cut the dough into circles or squares for the hand pies.
- Place a spoonful of the cooled cherry filling onto one half of each dough piece. Brush the edges with the egg wash.
- Fold the dough over the filling to create a half-moon shape or seal the edges of the square. Crimp the edges with a fork to seal them securely.
- Brush the tops of the hand pies with the remaining egg wash. Cut a few small slits in the top of each pie to allow steam to escape.
- Bake the hand pies in a preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the crust is golden brown.
- While the pies cool, prepare the vanilla glaze. Whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add milk slowly to reach your desired consistency.
- Drizzle the vanilla glaze over the cooled hand pies before serving.
Notes
If you use frozen cherries, do not thaw them first. You may need to increase the cooking time slightly for the filling to thicken properly.