Cherry Hand Pies
In a bowl, combine cherries, sugar, tapioca, salt, lemon juice and almond
extract. Let sit for 30 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Whisk the egg whites and water together. Cut twelve 4-inch circles from the pie
3 cups pitted and halved
Morada Produce Bing cherries
¾ cup granulated sugar
3 tablespoons quick-cooking tapioca
Pinch of salt
1 tablespoon fresh lemon juice
1 teaspoon almond extract
2 egg whites
2 tablespoons water
1 package refrigerated pie dough
1 cup confectioners’ sugar
¼ teaspoon vanilla extract
1 tablespoon milk
1 teaspoon fresh lemon juice
dough. Place a small amount of filling on each circle. Fold and pinch the edges
together, creating mini turnovers. Brush the top of each hand pie with egg wash.
Press the sealed edges with the back of a fork to seal completely. Cut 3 small
slits on the top of each hand pie.
Place the pies on the prepared baking sheet. Bake for 15-18 minutes, or until
golden brown. Remove to a rack to cool.
When the pies are cooled completely, prepare the drizzle: In a small bowl, mix
all ingredients together with a fork until smooth. Drizzle icing over each hand
pie and serve. Makes 12 servings.