Cherry Hand Pies 9 Steps
In a medium saucepan, combine the cherries, granulated sugar, lemon juice and zest over medium heat. Cook until the cherries release their juices and the mixture comes to a gentle boil, about 5 minutes. Turn the heat down to low and let simmer for another 10 to 15 minutes or until it slightly thickens.
Remove from the heat and add the almond extract if using. Set aside and let the mixture cool down completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface. Using a round cookie cutter, cut out circles from the puff pastry. You should get about 10 circles in total.
Place a spoonful of the cooled cherry filling in the centre of 5 of the puff pastry circles, leaving a small border around the edges. Brush the edges with a little water to help seal the pies. Reserve the cherry juice.
Take the remaining 5 puff pastry circles and place them on top of the filled ones. Use a fork to press down and seal the edges all around the pies.
Place the hand pies on a baking sheet lined with parchment paper. Bake them in the preheated oven for about 15-20 minutes or until they turn golden brown and flaky.
Once the hand pies are done baking, remove them from the oven and let them cool for a few minutes.
To serve, top the warm hand pies with a scoop of ice cream, drizzle some of the cherry juice on top and enjoy!