Pastry:

In a large mixing bowl, whisk flour, confectioner’s sugar and ground cinnamon. Add the butter, and use your hands to rub it into the dry ingredients until mixture resembles coarse breadcrumbs.

In a small bowl, whisk together milk and egg.

Make a well in the dry ingredients and pour liquid into the well. With your hands or a plastic bench scraper, work ingredients together until a soft dough forms.

Pat into a disc. Wrap in clingfilm/plastic wrap. Refrigerate until firm, at least 1 hour, or overnight.

Apple-Cherry Compote:

In a medium saucepan, stir together apples, cherries, granulated sugar, and ground cinnamon.

Simmer over medium heat, uncovered, until fruit softens and sauce thickens, about 30 minutes.

Scoop into a bowl. Stir in the lemon juice and lemon zest. Set aside to cool.

Assembly:

Preheat oven to 375° F (190° C). Line a half sheet rimmed baking tray with parchment on a silicone mat.

Remove plastic wrap and allow dough to rest briefly at room temperature, about 5 minutes. On a lightly floured countertop, roll to approximately 1/8-inch thickness.* With a 4-inch round cutter, cut 9 or 10 discs**

Arrange on prepared tray.

Spoon cherry apple compote in the middle of each disc, dividing it equally between the discs and allowing a 1/2-inch border around the outer edge.

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

Re-roll remaining dough** to 1/8-inch thickness. With a sharp knife, cut strips, each about 1/2-inch thick.

Lattice strips over compote, re-rolling scraps as you go to create more strips. Don’t worry about making the lattice “perfect,” as these pies are designed to have a rustic look.

Trim edges with a sharp knife.

With your fingertips, firmly press down the edges of each pie to seal in the filling. If desired, you can crimp with a fork to create a decorative edge.

Freeze tray 10 minutes.

With a pastry brush, lightly brush the lattice tops with egg wash. Sprinkle with Demerara sugar.

Bake in preheated oven for 25-30 minutes, or until deeply golden brown with fruit bubbling at the edges.

Cool on a wire rack.

Store leftover cherry apple hand pies in an airtight container at room temperature for up to 3 days.