Instructions

For the cherry pie filling

1. Mix the sugar and cornstarch together, and add all of the cherry pie filling ingredients to a sauce pan.
2. Bring to a boil over medium heat, stirring frequently.
3. When the mixture thickens, turn the burner off and allow to cool to room temperature, stirring occasionally.

For the cherry hand pies

1. Preheat oven to 400 degrees.
2. Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable. Unroll it and cut it using a heart-shaped cookie cutter or any desired shape.
3. Place a bottom shape on a parchment-lined baking sheet, and top it with a couple of room temperature spoonfuls of the cherry pie filling, making sure to leave room around the edges for sealing.
4. Lay another heart on top, and use a fork to crimp the pies shut on all sides.
5. After all of the hand pies are sealed, place them in the refrigerator to chill for about 30 minutes.
6. After 30 minutes have passed, pull the hand pies out and cut an X-shaped slit in the top of each one.
7. Make an egg wash mixture by whisking together one egg white and one tablespoon of water. Brush each cherry hand pie with the egg wash mixture and sprinkle with coarse sugar.
8. Bake at 400-degrees for approximately 18 minutes or until golden brown and bubbling.