Cherry Hand Pie Recipe

Add the water and alcohol to a measuring cup and freeze for a few minutes.
120 mL ice cold water, 1-2 Tbsp whiskey or vodka any spirit works, you cant taste it
Place the flour in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.
300 grams all-purpose flour spooned and leveled
Add the cubed butter to the flour in the freezer, for 5 minutes.
227 grams salted butter cold
Remove the the bowl from the freezer, place it on the food processor and pulse until they form pea seize chunks. While the food processor is on, stream in the water just until the dough comes together. You want the do dough to just barely stick together.
Remove the pastry dough from the food processor, press it together so it all sticks together and then split in half and form two small discs. Wrap them in plastic wrap and refrigerate it for an hour.

Combine all of the ingredients for the cherry filling in a medium saucepan over low-medium heat and bring it to a simmer. Bring the heat down to low and allow the mixture to simmer for about 5 minutes, stirring frequently, until the liquid resembles a sauce.
1/2 lb cherries frozen or fresh, 25 grams granulated sugar, 1 Tbsp lemon juice, 1 tsp cornstarch double if using frozen cherries, 1/4 tsp almond extract
Remove the cherry topping from the heat and pour it into another bowl to cool quicker.

Remove half of the pie crust from the fridge and leave half wrapped in the fridge. Roll it out into about 1/8" thick rectangle (basically as thin as you can without seeing through it or breaking it).
Cut the edges so it forms a perfect square or rectangle and slice them into 3x4" rectangles. Set aside the leftover dough.
Drop a 1 Tbsp dollop of cherry filling on half of the pastries, leaving about a 1/4" overhang of the dough. Place another sheet of dough on top of it and use a fork to seal/crimp the edges and poke a few holes on the top of the hand pies.
In a small bowl, beat the egg for the egg wash and brush a thin layer onto the pastry, covering it completely. Freeze the pies for about 15-20 minutes, until they feel firm.
1 large egg for egg wash
Preheat the oven to 350F/177C conventional and bake for 30-35 minutes, until they're a nice golden brown color. Remove from the oven and allow them to cool completely before glazing.
Repeat with the rest of the pastry from the fridge. Then press together the leftover pastry scraps, wrap them again and refrigerate for another 20 minutes before making more pies. Don't reuse the "scraps" of the "scraps", the more you press on the dough, the more tough it becomes.

In a small bowl, combine all the ingredients for the glaze and mix until it's smooth. The amount of powdered sugar you'll need will depend on how thick your cherry sauce was. It should be feel pretty thick, almost like frosting.
2 Tbsp cherry sauce juice from the sauce, 120-180 grams powdered sugar spooned and leveled
Spread the glaze on top of the pies and top with red sprinkles.
Allow them to air dry for a few hours before packing/stacking.