Preheat oven to 400 degrees F and grease a cookie sheet.  Allow your pie crusts to thaw to room temperature.

Flour a work surface thoroughly and roll out your pie crust to flatten it.

Cut the crust into a square and then again into two rectangular halves.  Be sure that your crust doesn't have any holes!

Fill one side of the pie crust with a small amount of cherries.

Drizzle or brush water or egg was along the edge to help the pie crust to seal.

Fold the pie crust in half, layering half of the crust on top of the other.  Use a fork or similar tool to press both layers together, keeping the cherries inside.

Roll the remaining pie crust into a ball and then flatten - to use all the pie crust!  Repeat filling and sealing.

Place all of your Mini Cherry Hand Pies on the greased cookie sheet.

Brush with an egg wash and then sprinkle sugar on top.  You can find our full Egg Wash Recipe here!

Place your Mini Cherry Hand Pies in the preheated over for around 20 minutes, or until golden brown.

Sprinkle cooled hand pies with Powdered Sugar.  Serve with whipped cream, ice cream, or just enjoy them straight out of your hand!