Pastry Dough {Recipe Courtesy of Williams-Sonoma Kitchen}

1. Beat the flour, salt and 2 tbsp (24g) sugar.
2. Add the diced cold butter cubes, beating for 30 seconds on low.
3. Then beat for 1 1/2 minutes longer at a medium-low speed.
4. Add 6 tbsp (88mL) cold water and beat for 20 seconds on low.
5. If the dough is still crumbly, add more water, 1 tsp (5mL) at a time.
6. Divide the dough in half and cover each ball with plastic wrap.
7. Let it chill in the refrigerator for several hours or overnight.

Sour Cherry Filling

1. In a small saucepan over low-medium heat, dissolve the flour in the water.
2. Add the pitted cherry halves and let them cook, adding more flour or water if needed as the cherries cook down.
3. Stir in the sugar to taste.
4. Cook the cherries for 10 minutes or until they make a chunky purée.
5. Remove them from the heat and let them cool.

Assembling the Hand Pies

1. Working with one half of the chilled dough at a time, roll the dough out until it is roughly 1/4-inch (0.6cm) thick.
2. Using a biscuit cutter or a glass, cut out 5-inch (12,7cm) circles.
3. Place the circles on a lightly greased baking sheet.
4. Spoon 1-2 tbsp fruit filling on one half of the circle.
5. Brush water around the edges with your finger.
6. Fold the empty portion of dough over the filling to make a semi-circle.
7. Press the edges together and crimp them with a fork.
8. Make a slit with the knife on the top crust to allow the steam to vent as they cook.
9. Repeat the process.
10. Beat one egg with 1 tsp (5mL) water and brush the egg on the top crust of the pies.
11. Sprinkle the pies with granulated sugar if desired.
12. Bake them at 400 degrees for 15-20 minutes, or until the pie crust is light golden brown and the fruit filling is beginning to bubble out the slit.
13. Let the pies cool and serve them with vanilla ice cream or almond whipped cream.