Gluten-Free Cherry Hand Pies
These gluten-free cherry hand pies could not be easier! Treat yourself to some flaky, sweet, cherry-packed goodness you can hold in the palm of your hand.
- 1 container Pillsbury™ Gluten Free refrigerated pie and pastry dough
- 1 cup gluten-free cherry pie filling (from 21-ounce can)
- 1/2 cup powdered sugar
- 1 1/2 to 2 teaspoons water
Cooking time 60mins
Adapted from bettycrocker.com
Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer crumbly. Flatten each into a round.
Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 11 1/2-inch round. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over and remove second sheet of paper. With 4-inch round cutter, cut out 5 rounds; place on 1 large or 2 small cooking parchment-paper lined cookie sheets.
Gather dough scraps; knead until ball forms. Flatten dough into a round. Using parchment as directed above, reroll dough scraps about 1/8 inch thick; cut out 2 additional rounds. Repeat to cut out 1 more round.
Spoon 2 tablespoons pie filling onto center of half of the dough rounds. Top each with another round. Press edges with fork to seal. Cut slits in tops.
Bake 12 to 14 minutes or until golden brown. Cool 5 minutes. Mix powdered sugar and water until thin enough to drizzle; drizzle over warm pies. Serve warm or cool.