Simple Cherry Pastry Pies
Ingredients
Crust
-
1
box
frozen puff pastry (2 sheets), thawed
-
1
large
egg (beaten with 2 teaspoons milk for egg wash)
-
to taste
none
coarse sugar (for garnish)
Filling
-
1½
Tablespoons
cornstarch
-
1½
Tablespoons
room temperature water
-
12
ounces
frozen cherries or 2¼ cups (500g) fresh cherries, pitted and stemmed
-
½
cup
granulated sugar
-
1
teaspoon
fresh lemon juice
-
⅛
teaspoon
salt
-
1
teaspoon
pure vanilla extract
Instructions
- Prepare the filling by mixing cornstarch and water until combined, then set aside.
- In a saucepan, combine cherries, sugar, lemon juice, and salt, cooking over medium heat until juices are released.
- Stir in the cornstarch mixture and bring to a boil, then boil for 1 minute before removing from heat and adding vanilla.
- Allow the filling to cool completely at room temperature.
- On a floured surface, cut the pastry sheets into 6 rectangles each.
- Transfer 3 rectangles to a baking sheet, brush edges with egg wash, and add cherry filling.
- Place the top rectangles over the filling, crimp edges to seal, and cut slits for air vents.
- Brush tops with egg wash and sprinkle with coarse sugar, then chill for at least 25 minutes.
- Preheat the oven to 375°F (190°C) during the last few minutes of chilling.
- Bake for 30-35 minutes until golden brown, rotating the baking sheet once or twice.
Nutrition Facts (estimated)
Servings
6 pies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
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