Preheat your oven to 350°F (175°C). Begin by thawing the refrigerated pie crust according to the package directions, ensuring it’s pliable for easier rolling.

Prepare a large cookie sheet by lining it with parchment paper. In a small bowl, whisk together the eggs and water to create an egg wash. Set aside for later use.

Roll out one thawed pie crust to a thickness of between ¼” and ⅛”. Ensure there are no cracks or holes to keep your filling secure.

Cut out festive shapes using a 3-4 inch holiday tree cookie cutter. Aim for about 7 trees from one crust. Gather the excess crust and repeat with the remaining pie crusts.

Combine all excess crusts, rolling them out until they match the thickness of the original crusts to complete the remaining hand pies.

Place the tree cutouts on the parchment-lined baking sheet and carefully spoon 1 – 1 ½ tablespoons of cherry pie filling into the center of each tree.

Brush the border around the filling with the prepared egg wash. This helps seal your hand pies and gives them a lovely golden sheen.

Gently layer the second tree over the filling, starting at the trunk, and lightly press the edges together without disturbing the filling inside.

Seal the seams by using the tines of a fork to press around the outline of each tree, ensuring they are well closed.

Vent your hand pies by making a few slits in the top crust. Brush the top crusts with the remaining egg wash and sprinkle with coarse sanding sugar for extra sparkle, if desired.

Bake the hand pies for 20-25 minutes, or until they turn a gorgeous golden brown. Once done, transfer them to a cooling rack and serve warm or at room temperature.

Optional: Sprinkle with powdered sugar before serving for an extra touch of sweetness.