Cherry Heart hand-pies

Happy Wednesday, friends!  Last week I made cherry hand pies, you may have seen if you follow me on Instagram. It was my first attempt at making them, and let me tell you, they are as delicious as they are cute!
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Cherry filling:

2 cups pitted cherries

1/2 cup sugar

1/2 cup water

1 tsp lemon juice

pinch of salt

1/2 tbsp corn starch

Combined all ingredients into a saucepan Bring up to a boil on medium-high heat.Continue boil for 7 minutes them reduce to simmer.

Take 1/2 tbs corn starch and 1/2 tbsp of cherry juice from sauce pan and whisk together in a small bowl (this process as apposed to just adding the corn starch directly to the cherries will prevent lumps.)  Once whisked together and is smooth add to sauce pan.

Continue simmering for 10. minutes. Remove from heat and allow to cool.

Once cooled store away or immediately fill pie shell.

Pie crust:

2 1/2 cups all-purpose flour

1 tsp salt

2 sticks of frozen butter

1/4 COLD water

Grate 2 sticks of frozen butter into a food possessor, add flour and salt. Pulse until combined; Slowly add water while pulsing until a dough forms. Drop dough out onto a piece of plastic wrap. Cover while slightly compressing to form a flat disk ;refrigerate for 1 hour.

Roll out on a floured surface using a rolling pin to 1/4″ thick. Using a heart template, cut heart shapes out of dough and place on cookie sheet. Top hearts with 1 tbsp of cherry mixture and top with another heart shape. Using a fork compress sides together. Brush tops with an egg wash.

Bake at 375F for 30 minutes or until tops are golden brown.

Recipe by Momma Hen's Coop 

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