Cherry Hand Pies

Ingredients

Makes 12 hand pies

21oz        Comstock Simply cherry pie filling and topping

2/3C        Dried cherries

1/4C        Sugar

1t             Vanilla extract

1/8t          Kosher salt

17oz        Pepperidge Farm (thaw at rom temperature for 30 minutes

Flour (for dusting)

1              Large egg white

1 1/2t       Raw sugar

Preparation

Line a large rimmed baking sheet with parchment paper.

Combine pie filling, dried cherries, sugar, vanilla extract, and Kosher salt in a large bowl.

Roll out pastry on a lightly floured surface to a 12×15 rectangle.

Using a sharp knife or pizza cutter, cut dough into six 6×5″ rectangles.

Whisk egg white and 1 tablespoon water in another small bowl for egg wash.

Place 1 pastry rectangle at a time, on a work surface and brush edges with egg wash.

Scoop2T cherry mixture onto one side

Fold dough over filling so that short ends meet, forming a 5×3″ packet.

Crimp edges with a fork to seal.

Using a sharp knife, cut a few slits in top of pie to vent.

Place on prepared baking sheet;

Repeat with remaining dough and filling.

Brush tops with egg wash, then sprinkle with raw sugar.

Chill for 30 minutes. Preheat oven to 375°.

Bake pastries until tops and bottoms are golden brown, 30 minutes.

Let cool for 10 minutes on baking sheet.

Transfer to wire racks; let cool completely.

Let stand at room temperature.