Pastry:

Sieve flour, confectioner’s sugar, and ground cinnamon into a large bowl. Add the cold cubed butter, and use your hands to rub the mixture together to create a sandy texture similar to breadcrumbs.

Add the egg and milk to the bowl. Using your hands, gently work the mixture until it comes together into a soft dough, adding a touch more milk if needed. Pat into a disc and wrap in clingfilm/plastic wrap. Chill in the refrigerator for 30 minutes.

Apple-Cherry Compote:

In a medium saucepan, combine chopped apples, cherries, sugar, lemon juice, lemon zest, and ground cinnamon.

Simmer mixture over medium heat, uncovered, until fruit has softened and juices are reduced, about 30 minutes.

Transfer compote to a bowl and allow to cool.

Assembly:

When dough has chilled and compote has cooled, preheat oven to 190° C / 375° F. Line a baking tray with parchment, and set aside until ready to use.

Remove dough from the plastic wrap and allow it to rest briefly at room temperature, about 5 minutes. Dust countertop with flour and roll dough to about 6 millimeters / 1/4-inch thickness.

Using a 10 centimeter / 4-inch round cutter, cut rolled dough into nine discs. Transfer discs to prepared tray.

Add a spoonful of compote to the center of each disc, dividing it equally between the nine discs. Be sure to allow a border (approximately 1.25 centimeters / 1/2-inch) around the edge.

Use a pastry brush to egg wash around the edges of each disc.

Re-roll remaining dough (depending on the temperature of your kitchen, you may have to chill it again briefly) to 6 millimeters / 1/4-inch thickness. Cut dough into strips, each about 1.25 centimeters / 1/2-inch thick.

Lattice the dough strips over the compote, trimming the edges to maintain a round shape, and crimp the edges with a fork to seal in the filling. Re-roll the scraps as necessary to create more strips. Don’t worry about making the lattice “perfect,” as these pies are designed to have a rustic look.

Transfer tray to the freezer and freeze pies briefly, about 10 minutes.

Use a pastry brush to egg wash the tops of each pie. Sprinkle with a generous amount of demerara or sanding sugar.

Bake pies in preheated oven for approximately 15-20 minutes, or until deeply golden brown. Transfer pies to a wire rack and allow to cool prior to serving.

Hand pies are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days.