Cherry Puff Pastry Pies

Cherry Puff Pastry Pies Recipe

INGREDIENTS

FILLING

1 1/2 tbsp. cornstarch

1 1/2 tbsp. room temperature water

12 oz. bag frozen cherries (or 1/4 cup fresh cherries, pitted and stemmed)

1/2 c. granulated sugar

1 tsp. fresh lemon juice

1/8 tsp. salt

1 tsp. vanilla extract

CRUST

1 box (2 sheets) frozen puff pastry, thawed overnight in the refrigerato

1 large egg, beaten

2 tsp. milk

coarse sugar, for garnish

DIRECTIONS

1. Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside. In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes. Stir in cornstarch mixture, then bring to a boil, stirring often. Once boiling, remove from heat and stir in vanilla extract. Let cool completely.
2. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one puff pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top). Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.) In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies.
3. Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes.
4. During last few minutes of chill time, preheat oven to 375 degrees F.
5. Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes. Let cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.

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