Flaky Baked Cherry Hand Pies

Instructions

1. 1

   In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat and let cool.

2. 2

   Preheat oven to 400°F. On a lightly floured surface, roll half the dough to a 14x9-inch rectangle. Cut out eight 3-1/2x4-1/2-inch rectangles. Repeat with remaining dough.

3. 3

   Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in the center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash and cut slits in the tops.

4. 4

   Bake until the crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over the pies. Garnish with freeze-dried strawberries if desired. Let stand until set.