Use the flour for dusting on the surface prior to rolling out the pie crust. Also, sprinkle a bit on the baking pan so the hand pies do not stick when baking.

Roll out the pie crust. Use a round shape to cut the dough in a circle.

If you plan on frying your hand pie, I would use the smaller circle, but no smaller than about 3 1/2 inches or it will be hard to get a tablespoon of the pie filling inside and crimping the edges prior to frying. Fry in oil heated to 350 degrees for 1-2 minutes turning to cook both sides evenly. Drain on paper towel. You may wish to dust with powdered sugar when they have cooled slightly.

If you plan on baking your hand pie, I would use a larger circle, 5 inches or more. This will allow you to fit more filling (approximately 2 tablespoons) inside and still be able to fold over and crimp the edges. Dust the cookie sheet with flour prior to placing the hand pies on it for baking. Bake in a pre-heated 350 degree oven for approximately 30 minutes - until the crust is browned. Options: prior to baking, you could brush crust with water and sprinkle on granulated sugar for a nice finish. Or after cooling slightly, you could drizzle a mixture of powdered sugar and a bit of water mixed over the hand pies.

Be creative with the fillings. Today though, this cherry hand pie hit the spot.