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Cherry Hand Pies



It’s summer!! Which means it’s cherry season!!  I have made these every summer for the past 3 years and they are always a hit! You can make them all year round if you use frozen cherries.

They are perfect for everyone since each adult (or child) gets their own!

Cherry Hand Pies   (click here to print recipe without pictures)

1 1/2 tbsp cornstarch
2 cups fresh cherries, stemmed and pitted; or 12 oz. frozen pitted cherries, unthawed
1/2 cup sugar
1 tsp vanilla extract
1/8 tsp kosher salt
1 14-oz. package puff pastry, thawed in fridge
flour (for dusting)
1 large egg white
1 1/2 tsp raw sugar (or large granule sugar)

1. Line baking sheet with parchment paper, set aside. Stir cornstarch with 1 1/2 tbsp cold water in a bowl, set aside. Preheat oven to 375 degrees

2. Combine cherries, sugar, vanilla extract and salt int large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 min. Add cornstarch mixture; bring to a boil, stirring often. Cool to room temp, stirring occasionally

3. Roll out pastry on lightly floured surface to 18×15-in rectangle. Cut into 9 6×5-in rectangles. Whisk egg white and 1 tbsp water in a small bowl

4. Work with 1 piece at at time. Brush edges with egg wash. Place 3 tbsp cherry mixture onto 1 side, fold dough over filling and crimp edges with a fork to seal. Cut a few slits on top to vent. Place on prepared baking sheet and repeat with remaining pastry

5. Brush tops with remaining egg wash and sprinkle with raw sugar.  Bake 30-40 min until golden brown. Let cool on baking sheet for 10 min before transferring to wire rack to cool completely.

(adapted from Bon Appetit)