Cherry Cream Cheese Hand Pies
Servings 6 Pies
Ingredients
- 1 Store bought pie crust (They come 2 per box so you can freeze the 2nd one for later!)
- 4 ounces cream cheese (softened)
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- A sprinkle of flour for dusting your work surface
- ¾ cup canned cherry pie filling (You can sub any flavor!)
- 1 beaten egg
- 1 tablespoon sugar
Instructions
- Pre-heat your oven to 400 degrees.
- In a small bowl, mix together your cream cheese, 2 tablespoon of sugar, and vanilla extract. Set aside.
- Sprinkle a little bit of flour on your counter or a board large enough to hold your pie crust and unroll your pie crust onto the flour. I only use one of the pie crusts that comes in the box. You can freeze the other one for another time!
- I use a rolling pin and roll my dough a little bit thinner. I just like makes the dough a little bit easier to work with.
- Using your cookie cutter, cut out as many pieces as you can. I used a 3" heart for these and I cut out 12 (for 6 total pies). You can keep squeezing together the scraps and re-rolling them to get as many cut-outs as you can. Just make sure you are flouring your surface so the dough doesn't stick.
- Line a baking sheet with parchment paper or silicon mats and lay out your cut-outs.
- Spoon 1 tablespoon of the cream cheese mixture onto half of them (The other half will be the tops of the pies)
- Then take a heaping tablespoon of the pie filling and spoon it on top of the cream cheese mixture. Try to stay clear of the edges as best you can.
- I do this next part with my hands because I've found it to be the easiest way. Just take your finger, dip it in the beaten egg and run it around the inside edge of of each pie then place the remaining pie pieces on top to cover and seal each pie. You can either just press the edges tightly together or use a fork to crimp the sides.
- Brush the tops of each pie with a little bit of the egg wash and then sprinkle each pie with sugar.
- Cut 2 slits in the top of each pie. This lets the steam out as they cook so they don't burst or get soggy.
- Bake for 18-20 minutes or until golden brown. The filling will be extremely hot so make sure you allow them to cool slightly before eating.