I reconfigured the original instructions just slightly so you could make this recipe using Pepperidge Farm’s puff pastry, which I think is probably the most readily available. If you’re feeling adventurous and have some extra time, I do have a few recipes for homemade puff pastry on the blog. I used store-bought puff pastry this time and the pies were terrific – the combination of the fresh and dried cherries is delicious. I thought they were best the day I made them, but still really good on day 2 if you want to make them ahead. Cherries are one of my favorite summer fruits to bake with, so these pies are bound to be a repeat here in the next month or two!
Cherry Hand Pies
adapted slightly from Bon Appetit
Ingredients:
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 2 cups fresh cherries, pitted (or 12 oz frozen pitted cherries (don’t thaw))
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 lb puff pastry, thawed
- 1 large egg white (for egg wash)
- 1 1/2 teaspoons sugar
Directions:
Line a rimmed baking sheet with parchment paper.
In a small bowl combine the cornstarch and water. Add the fresh (or frozen) cherries, dried cherries, sugar, vanilla extract and salt to a large saucepan. Set over medium heat and cook, stirring occasionally, until the cherries release some of their juices, about 5 minutes. Add the cornstarch mixture, stirring to incorporate. Bring the mixture to a boil, stirring frequently. When it reaches a boil, remove the pan from the heat and set aside to cool to room temperature, stirring occasionally as it does. Meanwhile combine the egg white and 1 tablespoon of water in a small bowl, whisking to break up the egg white.
On a lightly floured work surface, roll one sheet of puff pastry to a 12 x 10-inch rectangle. Use a sharp knife (or pizza cutter) to cut the dough into 4 equal rectangles, each measuring 5 x 6-inches. Working with one rectangle at a time, brush the edges with the egg wash. Place about 2-3 tablespoons of the cooled cherry filling on one side of the rectangle and fold the dough over the filling to make a 5×3-inch rectangle. Press to seal the edges then use a fork to crimp and seal. Use a sharp knife to cut a few slits in the top of the pie to vent. Transfer to the prepared baking sheet. Repeat with remaining dough and filling – you’ll be able to make 8 pies total, when you finish the first 4, roll the second sheet of puff pastry and repeat.
Brush the pies with egg wash and sprinkle them with the sugar. Refrigerate for 30 minutes. Meanwhile, preheat oven to 375 F. Bake for 30-40 minutes, or until the pies are golden brown and the filling is bubbling through the steam vents. Transfer the baking sheet to a wire rack and let the pies cool for 10 minutes then remove the pies from the sheet to the rack to cool completely.
Makes 8 pies.
