Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Carefully unroll one of the refrigerated pie crusts onto a lightly floured surface. If your crusts are larger than a standard 9-inch pie, you may want to trim them slightly to create more manageable envelopes. Repeat with the second pie crust.1 box refrigerated pie crusts
- Spoon half of the can of cherry pie filling onto the center of one pie crust, leaving about a 1-inch border around the edges. Spread the filling evenly without overcrowding.1 can cherry pie filling
- Gently bring the edges of the pie crust up and over the filling, like you’re folding an envelope. Pinch the edges together firmly to seal, ensuring no filling can escape during baking. For extra security, you can press the edges with the tines of a fork.
- Repeat steps 3 and 4 with the remaining pie crust and cherry pie filling. You will have two distinct pastry envelopes.1 box refrigerated pie crusts, 1 can cherry pie filling
- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops and sides of each pastry envelope with the egg wash. This will give them a beautiful golden-brown sheen.1 large egg
- Evenly sprinkle the granulated sugar over the top of each egg-washed pastry envelope. This adds a delightful crunch and sparkle.1 tablespoon granulated sugar
- Carefully transfer the prepared pastry envelopes to the lined baking sheet. Using a sharp knife, cut a few small slits in the top of each envelope to allow steam to escape during baking. This is crucial to prevent the pastry from puffing up too much or bursting.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Keep an eye on them to avoid over-browning.
- Once baked, carefully remove the pastry envelopes from the oven. Allow them to cool on the baking sheet for at least 10-15 minutes before serving. This allows the filling to set slightly, making them easier to handle and enjoy.
Notes
Store leftover envelopes tightly wrapped in plastic wrap within an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or toaster oven at 275°F (135°C) for 5-7 minutes.
