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Cherry Hand Pies

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 9


1 1/2 Tablespoons cornstarch

2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed

2/3 cup dried cherries

1/2 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon kosher salt

1 14 ounce package all-butter puff pastry thawed in refrigerator

flour (for dusting)

1 large egg white

1 1/2 teaspoon raw sugar

Adapted From:

These put those store bought hand pies to shame

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.