Christmas Cherry Hand Pies

Step 1

Let refrigerated pie crusts stand at room temperature for 15 minutes. Preheat oven to 350°F, and line a large baking sheet with parchment paper.

Step 2

Unroll the pie crusts. Using a 4-inch Christmas tree-shaped cookie cutter, create 7 pieces of Christmas tree-shaped pie crust from each available crust. One single pie crust will allow for 7 4-inch trees. You may gather the scraps and combine them into a ball. Use a rolling pin to roll out the remaining dough and make additional hand pies.

Step 3

Use a sharp paring knife to create 3 diagonal slits across the front of half of the trees, reserving the other half of the crusts for the backs of the trees.

Step 4

Pour the contents of the cherry pie filling into a medium mixing bowl.

Step 5

Put the back of the trees onto the prepared baking sheet. Place 1 heaping tablespoon of cherry pie filling into the center of the tree back dough. Place the top part of the crust with the slits over the top of the pie filling. Gently press the edges together to seal the filling inside the crust. Use a fork to crimp the edges of the hand pies.

Step 6

To make the egg wash, whisk 2 large eggs and the 2 tablespoons of water in a small mixing bowl.

Step 7

Once the pies are filled, topped, and crimped, brush the face of each hand pie with the egg wash. Sprinkle each hand pie with the coarse sanding sugar.

Step 8

Place into the oven and bake for 20 minutes or until the Christmas trees are golden brown. Cool on a wire rack for about 10 minutes.