Cherry Hand Pie

10 -year-old Dan loved Hostess hand pies. They were a great treat; and 62-year-old Dan will still have one a year. I’m not 10 anymore, so I need to watch the fat and calories. I decided not to fry them; they are baked but still tasty. I went with cherry instead of lemon because well, you can’t put meringue in a hand pie. I hope you like them.

1 sheet pre-made pie dough
1 16-ounce can cherries (not pie filling!)
1 teaspoon cinnamon
1/4 cup sugar
2 teaspoons corn starch
2 teaspoons water
1 egg
2 tablespoons milk
1 tablespoon sugar

Pre-heat oven to 350.

Cut pie dough in 4 pieces.

In a sauce pan, add cherries (including juice), cinnamon, and sugar; bring to a simmer.

Mix corn starch with water and add to cherries.

Mix milk and egg set aside.

Place filling in the center of pie dough.

Fold over the pie dough and seal with a fork.

Brush top with milk/egg mixture.

Top with a sprinkle of sugar.

Poke holes with a fork in top.

Place pies on a parchment-lined baking sheet.

Bake for 22-26 minutes.

Let cool for 15 minutes.

Enjoy like a 10 year old

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