Cherry Hand Pies

Makes 8

Ingredients

• For the pie crust

  • 1 recipe of All Butter Pie Crust

• For the cherry filling

  • 200 gr cherries, fresh or frozen

  • 30 gr sugar

  • 2 tsp cornstarch

  • Juice and zest of a lemon

• For the egg wash

  • 1 egg

  • 1 tbsp milk

• To decorate

  • Demerara or regular sugar

Instruction

1. For the filling, in a medium-size saucepan, bring cherries, sugar, cornstarch, lemon juice, and lemon zest to a boil over medium heat. Lower the heat and let it cook for 15 minutes. Transfer to a bowl and leave it to cool.

2. Prepare a baking sheet with parchment paper.

3. For the pie crust, prepare and roll the pie crust according to instructions. Cut 16 8 cm/3 inch circles. Transfer half the circles to the baking sheet. Gently fill the middle of half of the circles with 2 tbsp of cherry filling, leaving 1.5 cm/0.5 inch from the edges. Cover each with plain circles. Press the edges to seal, and decorate either with a fancy pasta cutter or a fork. Transfer the baking sheet to the freezer, and let them cool for 15 minutes.

4. Meanwhile, preheat to oven to 190°C/375°F.

5. For the egg wash, whisk egg and milk in a small bowl. Gently apply an even layer of egg wash to each pie, and sprinkle with sugar. Bake for 20 minutes or until golden brown. Leave them to cool. Enjoy!