Step 1: Make the Pie Dough

1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.

Step 2: Make the Sour Cherry Filling

1. In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
2. Cook for 5 minutes, stirring occasionally, until the cherries start to release juice.
3. In a small bowl, mix cornstarch with 1 tablespoon water, then stir into the cherries.
4. Cook for 2-3 more minutes, until thickened. Remove from heat, stir in vanilla extract, and let cool.

Step 3: Roll and Cut the Dough

1. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness.
2. Use a 3-4 inch round cutter (or a knife) to cut out circles or rectangles.
3. Place cutouts on a baking sheet lined with parchment paper and chill for 10 minutes.

Step 4: Assemble the Hand Pies

1. Spoon 1-2 teaspoons of cherry filling onto half of the dough rounds.
2. Brush the edges with egg wash (whisked egg + milk) and place another dough round on top.
3. Press the edges with a fork to seal and cut small slits on top for venting.
4. Brush tops with more egg wash and sprinkle with coarse sugar.

Step 5: Bake or Fry

To Bake:

1. Preheat oven to 375°F (190°C).
2. Bake for 18-22 minutes, until golden brown.

To Fry:

1. Heat 2 inches of oil in a deep pan to 350°F (175°C).
2. Fry pies for 1-2 minutes per side, until golden and crispy. Drain on paper towels.

Step 6: Cool & Serve

1. Let the pies cool slightly before serving.
2. Optional: Drizzle with powdered sugar glaze for extra sweetness!