Cherry Hand Pies

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. 
2. On a lightly floured surface, roll pie crust out to a 12x20-inch rectangle. Cut the dough into 8 rectangles, about 5x6-inches each. Alternatively, cut the dough into 8 5-inch circles.
3. Place about 2 tablespoons of cherry pie filling in the center of each piece of dough. Brush the egg wash along the edges of the dough and fold in half. If cut into rectangles, fold so the short ends meet, creating a 5x3-inch packet. Use a fork to crimp the edges to seal.
4. Carefully place the pies on the prepared baking sheet. Use a knife to cut 3 slits into the top of the pies. Brush the tops with the egg wash, then sprinkle with the coarse sugar or turbinado sugar.
5. Bake for 20 minutes or until golden brown and the filling is bubbly. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

To freeze:

1. To freeze the pies, place the assembled hand pies on a baking sheet lined with parchment paper. Cut 3 slits into the top of each pie but do not brush with the egg wash.
2. Place the baking sheet with the pies into the freezer and freeze until solid. Store frozen hand pies in a zip-top freezer bag for up to 3 months. 
3. When ready to bake, place the frozen pies on a lined baking sheet; optionally brush with egg wash and sprinkle with coarse sugar before baking. Bake at 400°F for 20-25 minutes.