Cherry Hand Pies
Roll out one thawed pie crust, ensuring there are no cracks or holes. Using a holiday tree cookie cutter, cut out 7 trees.
Place the cutout trees on a prepared baking sheet.
Spoon about 1 - 1 ½ tablespoons of cherry pie filling into the center of each tree.
Use a small pastry brush or your finger to brush the border around the filling with egg wash.
Place a second set of cutout trees over the filling, press the edges gently, and use a fork to crimp shut.
Using a sharp knife, make a few slits in the top crust for venting.
Brush the top crusts with egg wash and sprinkle with coarse sanding sugar, if desired.
Bake at 350°F for 20-25 minutes or until golden brown. Transfer to a cooling rack to cool.
Serve warm or at room temperature.
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