Cherry Hand Pies
Use 1 package refrigerated pie dough.
- 3 cups cherries, pitted and halved
- ¾ cup granulated sugar
- 3 Tbsp quick cooking tapioca
- 1 pinch salt
- 1 Tbsp fresh lemon juice
- 1 tsp almond extract
- 2 Tbsp water
- 2 egg whites
- 1 cup powdered sugar
- ¼ tsp vanilla
- 1 Tbsp milk
- 1 tsp fresh lemon juice
Place the filling ingredients into a bowl and combine.
Set aside and allow the mixture to sit for 30 minutes.
Whisk the egg whites and water together.
When filling is ready, cut twelve 4 inch circles from the dough, place a small amount of filling on each hand pie circle.
Fold and pinch edges together creating mini turnovers.
Brush each hand pie top with egg wash.
Press sealed edges with back of a fork to seal completely, and cut 3 small slits on the top of each hand pie.
Place pies on a parchment lined baking sheet, and bake for 15 to 18 minutes until golden brown.
STEP 5 – DRIZZLE
In a small bowl, mix all ingredients together with a fork till smooth.
When pies are cooled completely drizzle icing over each hand pie and serve.