Miniature Cherry Hand Pies

This recipe is cray-cray easy...

I'm almost ashamed to post it... except that it is freaking delicious!

Tart cherries, buttery flaky crust... Fab!

Of course, your favorite fruit filling could be substituted, but who DOESN'T like cherry pie!? Oh that's right, my from-another-planet-alien husband.

Sorry hubby...

You will need:
refrigerated pie crust (I used Pillsbury)
your favorite cherry pie filling

flour for dusting
1 egg, plus 1 teaspoon water (whisked to make a wash)
1 teaspoon sugar for dusting

Preheat oven to 400 degrees.
Slightly roll out your pie crust and cut circles with a 6" cutter (I used a bowl, because I'm classy like that)
Place 1-2 Tablespoons of cherry pie filling in the center of your circle.
Dip finger into egg wash and run along the edges of your circle.
Fold circle in half, carefully pressing the edges together and seal with a fork.
Brush the tops of your pies with remaining egg wash and sprinkle lightly with granulated sugar.
Pierce top of pie with a fork and place on a lightly greased cookie sheet.
Bake for 13-15 minutes or until the pies are golden and the filling is bubbly.

Allow the pies to cool slightly (so you don't burn your tongue, not that I would know that or anything...)
Enjoy these easy hand pies because seriously, who doesn't need a crazy-easy go to recipe?

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