Cherry Hand Pies
1 Loaf Martin’s Potato Bread (14 slices)
1 21-oz. Can Cherry Pie Filling
3 Tablespoons Melted Butter
Decorative Sugar Crystals
1/4 Cup Powdered Sugar
1 Splash Of Milk
Preheat oven to 350 degrees F.
Using a rolling pin, flatten each slice of potato bread except the end pieces. (Save these to use for another recipe, like croutons!)
Place 1 tablespoon of cherry pie filling in the center of each flattened slice of bread – a good measure is about 5 cherries worth.
Being careful not to squish out the filling, fold the bread horizontally over the filling, using a fork to crimp the edges together. Repeat with remaining slices of bread.
Place hand pies onto a baking sheet lined with parchment paper. Cut three slits into the top of each hand pie, then brush with melted butter, and sprinkle with sugar crystals.
Bake for 5-7 minutes or until slightly golden and a little toasted. Remove from oven and let cool completely.
Prepare icing by combining the powdered sugar and milk in a small bowl until it reaches the proper consistency. When lifted with a spoon, the glaze should fall evenly in a thin ribbon.
Drizzle the glaze over each of the hand pies; let harden slightly.
Enjoy! (Tip: These make great on-the-go snacks for traveling, bike rides, or picnics! You can also make ahead of time and freeze them.)