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Cherry Hand Pies


- 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)