Mix one egg with two tablespoons of water until combined. Set Aside.
Allow the Pie Crust to come to room temperature before unrolling. Next, with a cookie cutter of your choice shape, cut the dough into an even amount of pieces.
For one half of your dough pieces, fill the center with two heaping tablespoons of Cherry Preserves.
Lay one pie of the remaining dough unto each hand pie. Brush the ends with egg wash, and then crimp the two half together with a fork. Make a small X in the center of each pie to prevent bursting while baking.
Brush the hand pies with remaining egg wash, and sprinkle with course sugar.
Bake at 350° for 20 minutes, or until golden brown.
These pies can be stored at room temperature in an air tight container for 2 days.
Once assembled, unbaked pies can be frozen individually first, and then consolidated into a zip lock bag and frozen for 6 months.
Frozen pies can be baked from frozen at the time and temperature listed above.