- 15 minutes
- 11 minutes
- 12 servings (2 pies each)
In food-trend news, hand pies, snack-size baby pie that fit in your hand or on a stick, are so hot they're cooler than cupcakes these days. They're showing up on restaurant menus and even making appearances as the featured dessert at weddings. They're also delicious. Who doesn't love pie? And while I'd like to say everything I make is homemade and sourced from my garden, let's be real. I'm a busy mom and I was not too proud to buy prepared pie dough (great invention!) and canned cherry pie filling so I could fit this into a packed weekend schedule. There is time to make this before a party. The bake time is only 11 minutes. You can whip up two dozen of them in less than an hour. It will look (and taste) like you made everything from scratch.
- Preheat the oven to 400 degrees.
Sprinkle a little bit of flour on a surface for your pie dough. Use a large star-shaped cookie cutter to cut 8 stars into each round of dough. Save the leftover dough to roll out if you want to use it to make more.
Line a cookie sheet with parchment paper and place stars on a cookie sheet as if you were making cookies, about an inch apart. Then spoon two cherries from the can of pie filling onto each star.
Next, put another star piece of dough on top of the filling and crimp the edges of the dough with a fork to seal it. Pierce each star in the center with a knife to allow steam to escape.
In a small bowl, whisk the egg with a fork to create an egg wash. Brush the egg wash over each filled star.
Sprinkle each pie with a dusting of Turbinado sugar.
Bake for 11 minutes, until golden. Cool before plating and serving.