Cherry Handheld Pies
1 box (2 sheets) pre made puff pastry
Egg wash: 1 large egg beaten with 2 teaspoons milk
Coarse sugar for garnish
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons water
2 1/2 Cups fresh Family Tree Farms® pitted and stemmed
1/2 cup granulated sugar
Zest from a lemon
Juice from half a lemon
1/8 Teaspoon salt
1 Teaspoon vanilla extract
For 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 with a rubber spatula or wooden spoon, 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 temperature.
Preheat oven to 375 F.
Cut puff pastry into even rectangles and fill with 1-2 tablespoons of cherry mixture. Top with another puffy pasty rectangle and pinch the edges together with a fork and prick them for dough ventilation while cooking. Brush with egg wash and sprinkle with course sugar.
Chill the pies in the refrigerator for at least 25 minutes or up to 1 day. Bake the pastry pies for 30-35 minutes, or until the tops are golden brown.