Description
These great little hand pies capture the essense of summer; red, juicy Bing cherries. Perfect for a take along dessert anywhere.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
The prep time includes cool down of the filling mixture to room temperature.
- Prep Time: 3 hours
- Cook Time: 40 mins