Sweet Cherry Hand Pies AKA Mini Cherry Pie Pockets

Directions

1. To prepare the dough, add the flour, sugar and salt to the bowl of a food processor. Pulse to combine. Add the butter and pulse until it forms a sandy crumb. Starting with 4 tablespoons, sprinkle the water over the flour-butter mixture and pulse until it forms a ball, about 45 seconds to 1 minute. Add another tablespoon or two of water if necessary. Dump onto an unfloured counter and form into a flat disc. Wrap in plastic or waxed paper and let chill until firm, but still pliable, about 1 hour (you can quick chill it in the freezer for 20 minutes too, which is what I tend to do while pitting the cherries).
2. Preheat oven to 400ºF. Line two rimmed baking sheets with parchment paper.
3. For the filling, combine the cherries, sugar and all purpose flour, or tapioca flour if using, and salt. Stir to mix well and set aside.
4. On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It's okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be to delicate to transfer). Spoon 1 to 1 1/2 teaspoons of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges with a fork. Pierce tops with the tines of a fork to create steam vents.
5. Brush tops with egg wash and sprinkle with coarse sugar, if using. Bake for 15 minutes, until golden. Let sit on sheets for 2 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.