• Measure and cut butter, place in freezer for 15 minutes.
• In 1-cup measuring cup combine water, sour cream and vinegar. Set aside.
• Combine flour, sugar, salt and xanthan gum in food processor with dough blade. Process for 5-10 seconds.
• Add butter on top and process until combined into uniform crumb-like mixture.
• Pour sour cream mixture onto flour, pulse until well combined and looks like pastry.
• Turn dough onto a large piece of wax paper and divide into 2 pieces. Shape each piece into a round disk and wrap in wax paper. Refrigerate for at least 20 minutes until cold enough to work with. Can be prepared in advance, wrapped well in plastic and stored in the fridge for several days.

EGG WASH

• Mix egg and milk. Set aside.

ROLL OUT PASTRY

• Working with 1 piece of dough at a time, remove from fridge and let sit until pliable.
• Leaving the disk in the center of the wax paper, sprinkle both sides lightly with flour.
• Using a rolling pin start in the center and roll out toward the edge. Lift and repeat always starting in the center, turning the dough as you go. Roll out to ⅛-inch thickness.

SHAPING HAND PIES

• Cut dough into 3½-inch or 4-inch circles. (see notes)
• Drop a small amount of cherry pie filling in the center of a circle. Gently fold over pinching the edges together. Using a fork, dipped in flour, gently press the edges to seal. Make air vents in the top of each pie.
• Brush each hand pie with egg wash and sprinkle with sugar.
• Bake in 400°F oven for 20-25 minutes or until golden brown. Cool on baking racks.