Cherries are a perfectly sweet summer treat and are even more delicious when baked into a buttery and flaky pastry. This Cherry Pastry Pie recipe will help you create mouthwatering handheld pies that'll be gone within minutes.
For the crust:
- 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator
- egg wash: 1 large egg beaten with 2 teaspoons milk
- coarse sugar for garnish
For the filling:
- 1 and 1/2 tablespoons cornstarch
- 1 and 1/2 tablespoons room temp. water
- 2 and 1/4 cup fresh cherries, pitted and stemmed
- 1/2 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
1. Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally, cook over medium heat until the cherries begin to release their juices--about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temp. The filling can be made up to 5 days in advance and stored in the refrigerator.
2. Line a large baking sheet with parchment paper. On a lightly floured surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut the sheet into 6 rectangles. 3 of these rectangles will be the bottom party crust and 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will be room for all 6 pies--if not, use a second sheet.) Using a pastry brush, brush the edges of the bottom rectangles with egg wash. Spoon 2-3 tablespoons of cooled cherry mixture onto each of the bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best as you can. Crimp the edges with a fork to seal shut. Repeat this entire step with the 2nd pastry sheet so you have a total of 6 pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
3. Brush the tops of the party pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
4. During the last few minutes of chill time preheat the oven to 375 degrees Fahrenheit.
5. Bake the pastry for 30-35 minutes or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pies from the oven and allow to 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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