Instructions

In a medium bowl, mix the flour and salt. Cut in the butter using a pastry blender or two knives.

When the butter chunks resemble coarse crumbs, add the water 1 tablespoon at a time until the dough just starts to form a ball; you may not need to add all the water. Press the dough until it comes together, but don’t knead it, or the heat from your hands will melt the butter and result in tough crust.

Wrap the dough and refrigerate it while you work on the filling.

Place all the filling ingredients in a small saucepan over medium heat. Cook and stir until the mixture is thickened. If it’s not thickened within 5 minutes, add more cornstarch. The sweetness will greatly depend on what kind of fruit you’re using, so be sure to taste and add more sugar as needed. I used these honey canned cherries for my filling and they didn’t need much extra sugar.

Roll the dough to about 1/4-inch thick and cut with cutter of your choice. Since I used a heart cutter, I needed to cut two hearts per mini-pie. You could also cut a single large circle and fold it over.

Spoon several tablespoons of filling onto the bottom crust, leaving 1/2-inch of room around the edges.

Place the top crust over the filling (or fold over half) and crimp the edges with a fork.

Arrange the mini-pies on a parchment-lined baking sheet. Mix the egg with one teaspoon water and brush over the top of each pie. Sprinkle with coarse sugar.

Bake at 400 degrees for 12-14 minutes or until the tops are golden brown.

Serve while warm.