Thaw the ready-made pie crust, according to package directions. Preheat oven to 350℉.
Line a large baking sheet with parchment paper. Set aside.
Using a rolling pin, roll out one thawed pie crust, ensuring there are no cracks or holes. The crust should be between ¼” and ⅛” thick.
Using a holiday tree cookie cutter, cut out about 6-7 trees (depending on the exact size of your cookie cutter.)
Place trees on the parchment lined baking sheet and spoon about 1 - 1 ½ Tablespoons of cherry pie filling into the center of each tree.
In a small bowl, whisk eggs and water together, set aside.
Brush the border around the filling with prepared egg wash. This is going to help the top crust stick to the bottom crust.
Roll out a second pie crust and cut out 6-7 more trees. Gently place the 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 3 small diagonal slits in the top crust for venting.
Brush the top crusts with more of the egg wash and sprinkle with coarse sanding sugar, if desired.
Bake for 20-25 minutes or until golden brown.
Transfer to a cooling rack. Serve warm or at room temperature.
Repeat the above 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.
Video
Notes
You can decrease this recipe if you'd like less pies. You will have a little pie filling leftover. Consider making the whole batch and freezing some for later!
Use your favorite pie filling. I went with cherry because we felt it was more festive.
Note: Save the excess pie crust and roll it out again to make a few more tree cutouts.