Cherry Cream Cheese Hand Pies

1. 1

   Preheat oven to 350 F.

2. 2

   Meanwhile, in a saucepan over medium heat, combine cherries, water, lemon juice, 1/4 cup sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently for about 10 minutes. Remove from heat and stir in almond extract (less than 1/4 teaspoon).

3. 3

   Generously flour a countertop. Roll one pie crust out until it's half the original thickness. Repeat with the second crust.

4. 4

   Using a 3-4 inch round cookie cutter or glass, cut out 24 circles. Place 12 rounds onto a non-stick baking sheet that has been sprayed with non-stick cooking spray.

5. 5

   Spoon 1-2 tablespoons of cherry filling into the middle of each circle. Top with the remaining circles, sealing the edges with a fork.

6. 6

   Brush each hand pie with some of the beaten egg whites and sprinkle with the reserved 2 tablespoons of granulated sugar. Bake for 10-12 minutes until pies are golden brown.

7. 7

   While pies are baking, whisk together powdered sugar, whipped cream cheese and cream or milk until smooth. Add additional milk until desired consistency is achieved.

8. 8

   Remove pies from the oven. While pies are still hot, drizzle cream cheese glaze over each pie. Let them cool 5-10 minutes. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.