-
Place cherries and water into a saucepan over medium heat.
-
Stirring often, heat cherries until they release their juice and come to a simmer about 10 to 15 minutes.
-
In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the pan with the cherries and thoroughly combine. Reduce to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat and let cool.
-
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
-
On a clean, floured surface, roll out your dough to ¼ inch thick.
-
Using a 5-inch-diameter cookie cutter or saucer cut out circles. Re-roll the dough as necessary.
-
Lay the pastry circles on one of the baking sheets and top with half of the cherry filling,
-
Fold the dough in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge, or pinch together the sides to create a ripple.
-
Lightly beat one egg and baste each hand pie with egg wash.
-
Bake at 350 degrees for 15 minutes or until the tops and edges are golden brown.
-
Place baked pies on a cooling rack and cool thoroughly.
-
To make the glaze combine powdered sugar, milk, and extract in a small bowl until smooth.
-
Pour a spoonful of the glaze over each pie and spread it slightly.
-
Store in airtight container until ready to serve or give. Can be made one day ahead of time.