Recipe ~ makes 12 pies
1 1/2 Tbsp cornstarch
1 Tbsp cold water
2 cups fresh cherries, stemmed and pitted
2/3 cup dried cherries
1/2 cup granulated sugar
1 tsp vanilla
1/8 tsp salt
1 package puff pastry - I used Pepperidge Farm
Flour for dusting
1 large egg white
Raw sugar for sprinkling
Line a large baking sheet with parchment paper. Stir cornstarch and cold water in a small bowl to blend. In a large saucepan combine the fresh cherries, dried cherries, sugar, vanilla and salt.
Cook over medium heat, stirring occasionally, until the cherry juices are released - about 5 mins. Add the cornstarch and water mixture, bring to a boil, let boil for several minutes - stirring often, until consistency is thickened. Remove from heat and let cool to room temp, stir occasionally while cooling.
Roll out the puff pastry slightly on a lightly floured surface.
Be careful - I filled mine a little too much and some oozed out
Brush tops with egg wash, then sprinkle with sugar. Chill in fridge for about 30 mins. Preheat oven to 375 degrees. Bake pies until tops and bottoms are golden brown about 30 mins. Let cool on wire racks. Best served fresh!
Slightly adapted from Bon Appetit