Gluten-Free Cherry Hand Pies

1

PREHEAT: oven to 425F. Line 2 baking sheets with parchment paper.

2

PROCESS: the flour, butter, baking powder, salt and 1 tbsp of coconut sugar in a food processor until a pea-sized crumble forms. Slowly add the ice water until a dough forms. Roll the dough into a ball and divide it into 16 equal pieces, rolling each into a flat disk. Place the disk on a baking sheet and refrigerate.

3

SIMMER: the cherries, lemon juice, and ¾ cup of coconut sugar in a saucepan. Make a slurry with the cornstarch and water and add it to the cherries, whisking constantly. Cook for about 5 minutes or until the cherries thicken. Set aside in the refrigerator to cool.

4

ROLL: out each pastry portion into a circular shape about ⅛ - ¼ inch thick. Use a 3-inch cookie cutter to clean up the edges if desired. Place 8 circles on the baking sheets and top with 2 Tbsp of the cherries. Cover each crust with a top crust circle, cutting in a heart or other design. Crimp the pastry edges with a fork, brush with the egg wash and sprinkle with a bit of coconut sugar.

5

BAKE: for 20 minutes.

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COOL: for 10 minutes before eating.

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Substitutions: Vegan? Use your favourite dairy-free milk to brush on the crust instead of egg.