Cherry Cream Cheese Hand Pies

Directions

1. 1Preheat oven to 350 degrees.
2. 2Meanwhile, in a saucepan over medium heat, combine cherries, water, lemon juice, 1/4 cup sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract (less than 1/4 teaspoon).
3. 3While cherries are simmering, generously flour counter top. Roll one pie crust out until half the original thickness. Repeat with the second crust.
4. 4 Using a 3-4 inch round cookie cutter or glass, cut out 24 circles. Place 12 rounds into a non stick baking sheet that has been sprayed with non stick cooking spray.
5. 5Spoon 1-2 tablespoons of cherry filling into the middle of each circle. Top with remaining circles, sealing the edges with a fork.
6. 6Brush each hand pie with egg whites and sprinkle with sugar. Bake for 10-12 minutes until pies are golden brown.
7. 7While pies are baking, whisk together powdered sugar, whipped cream cheese, and milk until smooth. Add additional milk until desired consistency is achieved.
8. 8While pies are still hot, drizzle cream cheese glaze over each pie. Let cool 5-10 minutes. Enjoy