Cherry Hand Pies

4.6(34)

Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.

by Sara Dickerman·published 2011-06-15

Open original recipe

Servings

Makes 9 pies

Total time

Calories / serving

—

Ingredients (10)

serves

1 1/2 tablespoons cornstarchcornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawedcherry
2/3 cup dried cherriescherry
1/2 cup sugarsugar
1 teaspoon vanilla extractvanilla-extract
1/8 teaspoon kosher saltsalt
1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
Flour (for dusting)flour
1 large egg whiteegg
1 1/2 teaspoon raw sugarsugar

Instructions (4 steps)

01Line 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.
02Roll 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.

Pantry check

Data quality

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.