Preheat your oven to 375°F (190°C). Unroll the pie crusts on a lightly floured surface.
Using a pizza cutter or knife, cut each pie crust into equal squares (about 3-inch squares). You should get about 9-12 squares per crust
14.1 oz refrigerated pie crusts
In a small bowl, gently mix the cherry pie filling with cornstarch and almond extract (if using). This will the thicken the filling and add extra flavor.
21 oz cherry pie filling, 1 tablespoon cornstarch, 1/2 teaspoon almond extract
Place a spoonful (about 1-2 tablespoons) of cherry filling in the center of each pastry square.
21 oz cherry pie filling, 14.1 oz refrigerated pie crusts
Fold the pastry square diagonally to form a triangle. Press the edges firmly with a fork to seal well.
14.1 oz refrigerated pie crusts
In a small bowl, whisk together the egg and milk. Brush the tops of the pastry envelopes with the egg wash. Sprinkle with turbinado sugar, if desired.
1 large egg, 1 tablespoon milk, turbinado sugar or granulated sugar
Place the pastry envelopes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
14.1 oz refrigerated pie crusts
Let the pastry envelopes cool slightly on the baking sheet before serving. Enjoy warm or at room temperature!
14.1 oz refrigerated pie crusts
