In a small bowl, combine the salt and water, stirring until the salt dissolves. Place the bowl in the refrigerator until needed.

Put the flour in the bowl of a food processor. Cut the butter into 1-inch pieces and scatter over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is pea sized.

Add the water mixture to the food processor and pulse for several seconds until the dough comes into a ball but is not totally smooth. You should still see some butter chunks.

Transfer the dough to a lightly floured surface and divide into two balls. Shape each ball into a disk about 1-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.

In a small saucepan, combine the cornstarch and sugar. Stir in the cherry syrup and cook over medium heat until the mixture boils.

Add the cherries and the butter and stir to combine. Remove the mixture from the heat and let it stand while you roll out the dough.

Place one chilled dough disk on a lightly floured surface and roll out to about ⅛ inch thickness, rotating the dough every few strokes. Aim for an 11x13 inch rectangle.

Use a knife or a pizza cutter to trim the edges of the dough rectangle so that they’re straight. Cut the dough horizontally down the middle and then into thirds.

Place cut out shapes onto a parchment lined baking sheet and place the baking sheet into the refrigerator until ready to assemble. Roll and cut out the second dough disk.

With the remaining dough scraps, cut out six skinny pieces of dough. These will become the decoration for the book spine. Set aside.

Whisk the egg and a splash of water in a small bowl. Use a pastry brush to brush the edges of six of the dough rectangles. In the center of those six rectangles, place a spoonful of cherry filling.

Place the remaining dough cut-outs over the filled cut-outs. Crimp the edges of the dough using a fork to seal them together. Using the fork, poke some air vents into the top of the pies.

Brush a little egg wash on the long left side of each hand pie. Place one long piece of dough, in a squiggle design, along that side on top of the egg wash.

Place the pies on a parchment lined baking sheet and freeze for 15 minutes.

Preheat the oven to 400 F.

Brush the tops of the pies with the remaining egg wash and bake for 20 minutes or until the crust is golden brown and the filling is bubbly.

Transfer hand pies to a wire rack to cool. Place a large candy eye on the right hand side. Enjoy warm or store in an airtight container at room temperature.