Sour Cherry Hand Pies
From Not Derby Pie
-Before adding any ingredients to the cherry filling I removed about 2 Tbsp of cherry liquid (they were thawed from frozen so I could do it before they were cooked) and mixed it with 1 cup icing sugar to make the glaze
-I cut out the dough with a heart-shaped cookie cutter, about 4 inches at the widest part
-Hand pies are allowed to be messy looking (it's called "rustic"), but to create the neatest pies I found it was easiest to pinch one side of two hearts together sealing them with water, then scoop cherry filling into the middle before sealing the other side.
-On average I could fit about 3 cherries and a bit of sauce into each heart
-Instead of cutting slits before baking, I made one fork hole in the upper crust
-After baking and cooling I drizzled glaze (see first point) over the pies
-I had half my cherry filling left over after using up all the pie dough.