CHERRY HAND PIES

There’s nothing cuter than a tiny pie. These hand pies are perfect for grab-and-go tailgating—no plates or utensils needed.

4 cups fresh or frozen sweet cherries

1¼ cups water

1 cup sugar

¼ cup cornstarch

2 tablespoons butter

¼ teaspoon salt

1 teaspoon almond extract

½ teaspoon pure vanilla extract

Pastry pie dough (recipe on pages 116–117)

1 large egg beaten with 1 tablespoon water for egg wash

Makes 1 dozen hand pies

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with a baking mat or parchment paper.

2. Combine the cherries with the water, sugar, and cornstarch in a saucepan over medium heat, stirring occasionally until thickened. Add the butter and salt.

3. Remove from the heat. Add the almond extract and vanilla. Let the mixture cool until room temperature (about 30 minutes).

4. Roll the pastry dough on a floured surface, and cut the desired shapes with 3-inch cookie cutter. Place the bottom pastry piece on the prepared baking sheet. Add 1 tablespoon pie filling. Cover with the top pastry, and crimp the edges together.

5. Brush the tops of the pastry with the egg wash, and make a small slit in each for ventilation.

6. Bake for 15 minutes. Let the hand pies cool completely before removing from the pan.

MAKE IT AHEAD: These hand pies can be made a day in advance and stored in an airtight container at room temperature.