Cherry Hand Pies

Preheat oven to 425ºF.

For the dough:
Toss 1 cup flour with salt and sugar in a bowl. Cut in shortening until mixture resembles mealy peas. In a small bowl, mix remaining 1 tablespoon flour with cold water and extract. Mix to make a paste and then add to crust mixture. Stir until it follows the fork. Shape into a bowl. Roll out 1/4 inch thick, then cut into rounds or desired shape.

For the filling:
Boil cherries with sugar and lemon juice in a saucepan on the stove on medium heat for 3–5 minutes. Mash with fork, leaving some large chunks of fruit. Mix cornstarch in small bowl with water, then add to boiling fruit. Continue to heat on medium until mixture thickens. Remove from heat and let cool.

Add dollop of fruit filling to each cut out crust shape. Top and seal. Crimp edges and cut small incision in top of pie to prevent bubbling. Bake 12–13 minutes on a baking sheet lined with parchment paper until lightly brown. Cool, then enjoy.