Cherry Hand Pies
Nothing says ‘I love you’ like heart-shaped mini cherry hand pies.
12 hand pies
2 pastry pie crusts, 9" prepared
1/2 cup cherry pie filling
1 teaspoon lemon zest
1 large egg, beaten
Cinnamon, for sprinkling
Preheat oven to 400 degrees F.
Use parchment paper to line baking sheets.
In a bowl, stir together the cherry pie filling and lemon zest. Set aside.
Place both pie crusts on a well-floured surface and roll them into 1/8-inch thickness.
With a 3-inch heart-shaped cookie cutter, cut approximately 12 hearts from each of the crusts.
Create an egg wash by beating an egg in a bowl, then lightly brush it over a dozen of the hearts.
Place 1 teaspoon of the cherry filling in the center of the dozen egg-washed hearts.
Make the remaining dozen hearts larger by lightly tugging on them, then set them atop of the hearts with the filling.
Gently press the edges of both hearts together to create hand pies.
Use a fork to seal them by pressing down along the edges.
Cut two small lines across each other into the top of the hand pies with a knife.
Brush the tops of each hand pie with the remaining beaten egg wash, then sprinkle with cinnamon.
Place the hand pies 1 inch apart on baking sheets. Bake for 10-12 minutes, until golden brown.
Remove from the oven and allow to cool on a wire rack.