Cherries are awesome this time of year! I couldn’t let the cherry season go by without making a cherry pie. I thought about making a pie, and then remembered how great turnovers are. Especially this time of year, they’re great for picnics, bag lunches, and just about any take along meal.
With all the kitchen gadgets I have, I’ve never purchased a cherry pitter. Knowing there’s no way I would pit those cherries by hand, I ran over to Williams Sonoma and got a cherry pitter. This tool is essential when making anything with fresh cherries. One squeeze of the handle, and the pit comes flying out!
This recipe was very easy as it used puff pastry. I found this particular recipe from Epicurious. The only thing I added was a little quick cooking tapioca, as I though the filling was a little thinner than I’d like. Otherwise it was just delicious.
|Cherry Hand Pies||
- 1-1/2 Tbsp cornstarch
- 2 c. fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 2/3 c. dried cherries
- 1/2 c. sugar
- 1 tsp. vanilla extract
- 1/8 tsp. kosher salt
- 1 14-oz. pkg puff pastry, thawed in refrigerator
- Flour (for dusting)
- 1 large egg white
- 1-1/2 tsp. coarse decorating sugar
- Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
- Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
- Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
- Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.
- DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.
The prep time includes cool down of the filling mixture to room temperature.