Cherry Hand Pies Nancy Harrison
yield: Makes 9 pies
Ingredients
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 (preferably Dufour), thawed in refrigerator
Flour (for dusting)
1 large egg white
1 1/2 teaspoon raw sugar
Preparation
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 18x15"
rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5"
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 5x3"
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 temp
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