Preheat the oven to 350℉, and thaw the ready-made pie crust, according to package directions. Line a large baking sheet with parchment paper. Set aside.

In a small bowl, whisk eggs and water together, and set aside.

Use a rolling pin to roll out one thawed pie crust, ensuring there are no cracks or holes.  The crust should be between ¼ and ⅛-inch thick.

Using a holiday tree cookie cutter, cut out 7 trees, and save any excess crust.

Place the cutout trees on the prepared baking sheet, and spoon about 1 - 1 ½ tablespoons of cherry pie filling into the center of each tree. Use a small pastry brush or your finger to brush the border around the filling with egg wash.

Roll out a second pie crust and cut out 7 more trees, and save the excess crust. Gently place the second set of trees over the top of the filling. Starting at the trunk, lightly press the edges together, making sure not to press down on the filling. 

Using the tines of a fork, press the seams together, working around the outline of the tree. Using a sharp knife, make a few slits in the top crust for venting. Brush the top crusts with egg wash and sprinkle with coarse sanding sugar, if desired.

Repeat the process with the remaining pie crusts. When all the ready-made pie crust has been used, and all that remains is the excess, combine it all and roll it out, the same thickness as the original crusts, to complete the remaining hand pies.

Bake for 20-25 minutes or until golden brown.

Transfer to a cooling rack. Serve warm or at room temperature.

See post for storage options.