Cherry Hand Pies

Ingredients

Crust

2 and 1/2 cups of all-purpose flour plus more for rolling
1/2 teaspoon of salt
1 cup butter , cold and cut into 16 slices
2/3 cup ice water

Cherry Pie Filling

4 cups pitted tart red cherries
2 tablespoons water
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon lemon juice
pinch salt

Assembly

1 egg slightly beaten
1 and 1/2 cups powdered sugar
1/3 cup of milk

pinch salt

Instructions

Crust

1. Combine flour and salt in a large bowl or your food processor.
2. Add butter slices and either cut into flour or pulse until it forms small pea like clumps.
3. Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
4. Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least an hour.
5. While your dough is chilling, make the filling.

Filling

1. Place cherries  lemon juice and water into a saucepan over medium heat.
2. Stirring often, heat cherries until they release their juice and come to a simmer about 10 to 15 minutes.
3. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the pan with the cherries and thoroughly combine. Reduce to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat and let cool.
4. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.
5. On a clean, floured surface, roll out your dough to 1/4 inch thick.
6. Using a 5-inch-diameter cookie cutter or saucer cut out circles. Re-roll the dough as necessary.
7. Lay the pastry circles on one of the baking sheets and top with scant 1/4 cup of the cherry filling.
8. Fold the dough in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge, or pinch together the sides to create a ripple. Cut a small slit in each pie to release steam.
9. Lightly beat one egg and baste each hand pie with egg wash.
10. Bake at 425 degrees for 15 minutes or until the tops and edges are golden brown.
11. Place baked pies on a cooling rack and cool thoroughly.
12. To make the glaze combine powdered sugar, milk, and salt in a small bowl until smooth.
13. Drizzle glaze over each pie.