1/2 cup frozen Montmorency Tart Cherries
1/4 cup dried Montmorency Tart Cherries
2 tablespoons cane sugar
1 tablespoon corn starch
1 refrigerated pie crust, or 1/2 recipe homemade pie crust
1 egg
1 teaspoon water
2 teaspoons turbinado sugar
chocolate sauce for serving (optional)


Preheat oven to 450°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a medium size bowl, mix together frozen Montmorency Tart Cherries, dried Montmorency Tart Cherries, cane sugar, and corn starch. Set aside.

Unroll pie crust and cut into 4 – 4inch circles. Place pie crust circles onto prepared baking sheet. Divide cherry mixture evenly among the centered of the pie crust circles. Carefully fold over the circles forming half circles. Use fingers or a fork to crimp edges closed.

Beat egg and water together and brush on the tops of each hand pie. Sprinkle with turbinado sugar. Using a paring knife, slice 3 small slits in the top of each pie.

Bake pies for 15 minutes or until golden brown. Serve with chocolate sauce for dipping, if desired.


Formulation courtesy of Montmorency Tart Cherries