Fresh cherries are ripe and flooding the grocery stores right now. I love it! I look forward to the fresh cherries arriving in our area every June. I’ve been playing around with a few different recipes using cherries since the fresh ones hit the shelves. Of the ones we tried and liked, this quick pie recipe got the most rave reviews from my current tester base. (Thanks Eric, Andrew & Julie!)

Pies from scratch are intimidating to make for many people. The puff pastry dough makes these pies easy to put together and produces a lighter and flakier dessert, perfect for summer picnics and get togethers. And celebrations, like the upcoming 4th of July! Using both fresh sweet cherries and dried sour cherries gives the pies an intense cherry flavor. This is a recipe that I’ll be making and enjoying often!

Cherry Hand Pies (adapted from bonappetit.com) Makes 8 hand pies, Cook Time: 10 minutes, Bake Time 25-35 minutes, Total Time Required: about 1 hour, 15 minutes

Ingredients:

• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons cold water
• 2 cups (10 ounces, about 36 cherries) fresh or frozen cherries, pitted & halved
• 2/3 cup dried cherries
• 1/2 cup sugar + additional for sprinkling
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 pound puff pastry, thawed
• 1 large egg white

Directions:

Line a rimmed baking sheet with a Silpat mat or parchment paper.

In a small bowl combine the cornstarch with the water until the cornstarch is dissolved then set it aside. Add the cherries, dried cherries, sugar, vanilla extract, and salt to a medium saucepan. Over medium heat, cook the cherry mixture, stirring occasionally, until the cherries start to release their juices, about 5 minutes.

Add the cornstarch mixture to the cherry mixture, stirring to incorporate it. Bring the mixture to a boil, stirring frequently. When it reaches a boil, remove the pot from the heat and set it aside to cool to room temperature, stirring occasionally.

When the cherry filling has cooled to room temperature, whisk together the egg white and 1 tablespoon of water in a small bowl.

On a lightly floured work surface, roll out one sheet of puff pastry to a 12 x 10-inch rectangle. Use a sharp knife to cut the dough into 4 equal rectangles, each measuring 5 x 6-inches.

Working with one rectangle at a time, brush the 4 edges with the egg wash. Place about 2-3 tablespoons of the cooled cherry filling on one side of the rectangle and fold the dough over the filling to make a 5×3-inch rectangle.

Press the dough to seal the edges then use a fork to crimp it closed. Cut a few slits in the top of the pie to vent it. Transfer it to the prepared baking sheet. Repeat the process for the remaining dough and filling.

Brush the tops of the pies with the egg wash and sprinkle them with additional sugar. Refrigerate the pies for 30 minutes.

Preheat the oven to 375º F. Bake the pies for 25-35 minutes, or until the pies are golden brown and the filling is bubbling through the steam vents. Transfer the baking sheet to a wire rack and let the pies cool for 10 minutes then remove the pies from the sheet to the rack to cool completely.

Serve the pies warm or at room temperature with some vanilla ice cream or whipped cream, if desired.

Thank heaven for Cherry Season!  ~Linda

Cherry Hand Pies (adapted from bonappetit.com) Makes 8 hand pies, Cook Time: 10 minutes, Bake Time 25-35 minutes, Total Time Required: about 1 hour, 15 minutes

Ingredients:

• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons cold water
• 2 cups (10 ounces, about 36 cherries) fresh or frozen cherries, pitted & halved
• 2/3 cup dried cherries
• 1/2 cup sugar + additional for sprinkling
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 pound puff pastry, thawed
• 1 large egg white

Directions:

Line a rimmed baking sheet with a Silpat mat or parchment paper.

In a small bowl combine the cornstarch with the water until the cornstarch is dissolved then set it aside. Add the cherries, dried cherries, sugar, vanilla extract, and salt to a medium saucepan. Over medium heat, cook the cherry mixture, stirring occasionally, until the cherries start to release their juices, about 5 minutes.

Add the cornstarch mixture to the cherry mixture, stirring to incorporate it. Bring the mixture to a boil, stirring frequently. When it reaches a boil, remove the pot from the heat and set it aside to cool to room temperature, stirring occasionally.

When the cherry filling has cooled to room temperature, whisk together the egg white and 1 tablespoon of water in a small bowl.

On a lightly floured work surface, roll one sheet of puff pastry to a 12 x 10-inch rectangle. Use a sharp knife to cut the dough into 4 equal rectangles, each measuring 5 x 6-inches.

Working with one rectangle at a time, brush the 4 edges with the egg wash. Place about 2-3 tablespoons of the cooled cherry filling on one side of the rectangle and fold the dough over the filling to make a 5×3-inch rectangle. Press the dough to seal the edges then use a fork to crimp it closed. Cut a few slits in the top of the pie to vent it. Transfer it to the prepared baking sheet. Repeat the process for the remaining dough and filling.

Brush the tops of the pies with the egg wash and sprinkle them with additional sugar. Refrigerate the pies for 30 minutes.

Preheat the oven to 375º F. Bake the pies for 25-35 minutes, or until the pies are golden brown and the filling is bubbling through the steam vents.

Transfer the baking sheet to a wire rack and let the pies cool for 10 minutes then remove the pies from the sheet to the rack to cool completely. Serve the pies warm or at room temperature with some vanilla ice cream or whipped cream, if desired.