Toasted Coconut and Cherry Hand Pies

🧂 Ingredients

• 2 pkg pillsbury pie crust
• 21 oz cherry pie filling
• ½ cup toasted coconut
• 1 large egg
• 2 tbsp milk

  you can substitute water if you like

Instructions

• 1 In a pan over medium heat heat the coconut, keep moving it about with a wooden
  spoon until it becomes golden on the edge. You can toast lightly, or dark. You
  can also speed up the process slightly by adding a tiny bit of brown sugar to
  the pan. The whole process should only take between 5 to 7 minutes, depending on
  your heat. Remove from pan and allow to cool.
• 2 Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. Set
  aside.
• 3 Roll the Pillsbury dough out. Cut out heart shapes with a heart shaped cookie
  cutter. You can use any shape you like, I just think the hearts are cute. I got
  he extra mile and cut a small heart in all the tops for venting. But you don't
  have to.
• 4 Place half the cutouts on the cookie sheets.
• 5 Now mix the toasted coconut with the cherry pie filling. Spoon some into each
  heart. Leave space around the edges to seal the pies.
• 6 Make the egg wash by whisking the egg and milk together in a bowl. You can use
  this to help seal the edges of the pie, and also to coat the top to help them
  brown beautifully. Brush a little around the edges of all the pies.
• 7 Place tops on all the pies. Now press the edges down all the way around to seal
  them. You can use your fingers or a fork dipped in either water, or flour. Press
  firmly all the way around the edges.
• 8 Brush egg wash on tops of all the pies.
• 9 Place the cookie sheets in the oven and bake for about 15 to 18 minutes. Start
  checking at about 12 minutes since every oven is a bit different. Once the tops
  are golden you can remove the pies.
• 10 Allow to cool completely on cooling racks.
• 11 Serve with a big old cherry loving smile!

Nutrition Info