Cherry Hand Pies

Preheat oven to 375°F.

Toss together in a bowl the frozen cherries, tapioca, cranberries, sugar, lemon juice, lemon zest, almond extract, and salt. Refrigerate while working with the dough.

Whisk egg white and 1 tablespoon water in another small bowl for egg wash; set aside.

Take the chilled crust, roll out to a large rectangular shape about 18″ x 16″. Use a pie crust cutter and a clean ruler, cut the crust in smaller rectangles about 4″ x 5″ or so. Chill the pastry and work with 1 rectangle at a time.

Using your finger or a pastry brush, apply the egg white mixture on the edges of the small rectangles. Scoop a heaping tablespoon of filling mixture and fold over the dough, forming a packet. Seal the edges well by using a fork to crimp the edges. Cut 2 or 3 slits on top with a paring knife. Repeat the process with remaining pastry and filling. This makes about 8 packets. At this point, these can be frozen for later use.

Line 2 baking sheets with 2 sheets of parchment paper. Place the pies, about 4 on each pan. Brush tops with egg white mixture, then sprinkle with granulated sugar (raw sugar is fine, too). Bake until tops are golden brown and filling oozes out, about 30 minutes. Transfer to wire rack and cool before serving.

Recipe adapted from Bon Appetit.