Christmas Tree Hand Pies
- 2-3 boxes store bought pie dough (2 rolls/sheets of refrigerated pie dough), depending on how many hand pies you wish to make
- 1 21 ounce can cherry pie filling
- 2 eggs
- 2 tbsp water
- coarse sanding sugar (Wilton from Michael's craft shops)
- 1 Christmas tree cookie cutter
- Preheat your oven to 350F.
- Take your pie dough out of the fridge and let warm at room temperature for about 15 minutes.
- Line a cookie sheet with parchment paper.
- Whisk together the eggs and water.
- Lightly dust your counter top with flour and roll out one pie crust until about 1/8"-1/4" thick (you won't need to roll it out much).
- Cut about 7 trees. Repeat with the remaining pie dough.
- Place the trees on the prepared cookie sheet.
- Scoop about a tablespoon of pie filling in the center of each tree then brush the edges of the tree with the egg/water wash.
- Lay another tree on top and lightly press with a fork around the edges to seal. Try not to squish the pie filling out of the sides of the tree.
- Brush each tree with the egg wash then score three times with a sharp knife. Sprinkle with the coarse sanding sugar.
- Bake for about 20-25 minutes or until golden brown. Transfer to a cooling rack. Serve warm or at room temperature.
- These will keep in the fridge for a day or so.
Recipe by Just a Smidgen at https://justasmidgen.com/2023/12/30/29444/
3.5.3251