1. If Cream Cheese Pie Dough is frozen, defrost overnight in the refrigerator or allow to thaw on the counter at room temperature for 1-2 hours.
   If your dough is chilled in the refrigerator, allow it to sit at room temperature for about 10-15 minutes before rolling it out.

CHERRY FILLING

1. Pit the cherries. Then split them by either tearing them in half and squeezing them in your hands or by giving them a good rough chop.
2. In a mixing bowl, combine the pitted and split cherries with the granulated sugar and zest and juice of a lemon or lime. Stir to combine and allow to sit for 15 minutes until the juices naturally release from the cherries.
3. Strain most of the juice from the cherries into a small bowl and reserve for icing.
4. Combine about 2 tablespoons of the cherry juice with the tapioca flour and whisk together to make a slurry. Pour the slurry back in with the cherries and stir to combine. Set aside while you roll out the pie dough.

FORMING THE HAND PIES

1. On a lightly floured surface, roll out the first disk into a 11" – 12" round, about 1/8" thick. Using a 3.5" - 4" round cookie cutter, cut out as many rounds as you can. Gather the scraps together and re-roll and cut again.
   Repeat the process with the second dough disk.
   *If the dough starts to get too warm and sticky, shape into a disk, wrap and place back in the fridge to chill for a few minutes before rolling out again.
   *You may want to transfer the dough rounds to a lined baking sheet and chill them in the refrigerator while you roll out and cut the dough so they don't get too warm. It depends on how quickly you can move and how warm it is in your kitchen.
2. If you chilled the dough rounds, remove them from the refrigerator. Spoon about 2 tablespoons of the cherry filling onto a round. Lightly brush a small amount of cold water around the edges of the of the filled dough round, then carefully lay another round over the top of the filled round. Gently press and seal the edges together around the perimeter. Create a decorative edge by pressing the edges of the dough together with the back of a fork all the way around the hand pies. Repeat with remaining rounds.
   Transfer the rounds close together on 1 -2 lined baking sheets and chill in the fridge for at least 1 hour or the freeze for at least 30 minutes to firm up. *This will help them keep their shape when they bake. I prefer freezing my hand pies.
3. Preheat oven to 375° F.
4. Whisk 1 egg and a dash of water together in a small bowl. Using a pastry brush, lightly brush the hand pies with the egg wash just before baking. Use a sharp knife to cut three small vents in the top of each hand pie.
5. Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through. Allow to cool slightly on the baking sheets, then transfer to a cooling rack to finish cooling.

GLAZE THE HAND PIES

1. Sift the powdered sugar into a medium bowl. Slowly whisk in 1-2 tablespoon of the reserved cherry juice, until the mixture is smooth and runs off the whisk like molasses.
2. Spoon about 1 tablespoon of glaze onto each hand pie, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula. Allow the glaze to set before serving.