Mix cornstarch and sugar together in a small saucepan.

Slowly whisk in reserved ½ cup cherry liquid until completely combined with cornstarch and sugar. Cook over medium high heat until mixture is bubbling while stirring frequently

Stir constantly for 5-7 minutes or until mixture is very thick and the color lightens significantly.

Take off heat and stir in vanilla, cherries, and food coloring (if using). Set aside.

Roll out pre-prepared pie crust and cut in equal rectangular shapes.

Place cherry mixture into the center of one piece of dough, keeping the mixing 1 inch away from all sides. (Note: the amount of filling depends on how large your piece of dough was cut. I made mine fairly large and put about ¼ cup of filling in each hand pie).

Place another rectangular piece of dough directly on top of cherry mixture.

Seal off the sides of the hand pie by crimping each side of the dough with a fork.

Make egg wash by whisking together milk and egg until combined. Brush over each hand pie.

Make three slits into each hand pie and sprinkle with coarse sugar.

Place on a parchment lined sheet pan and bake for 20-25 minutes or until golden brown and bubby.