Plumcot Farro Salad
Preheat oven to 375℉.
For filling: mix cornstarch and water together in a small bowl until combined and milky. In a medium saucepan, combine cherries, sugar, lemon juice and salt. Stirring occasionally with a wooden spoon, cook over medium heat until cherries begin to release their juices, about 4-6 minutes.
Stir in 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.
Cut puff pastry into even rectangles and fill with 1-2 tbsp. of cherry mixture. Top with another puffy pasty rectangle, 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 pies in the refrigerator for at least 25 minutes. Bake pastry pies for 30-35 minutes, or until tops are golden brown.