Just because the Fourth of July has come and gone doesn’t mean the patriotic desserts have to end. These individual cherry pies are the perfect portable dessert. They pack easily, making them a natural choice for picnics, boat trips, and far-away BBQ’s. Make them whatever size you like- they’re sure to impress.
- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, pitted and stemmed
- 1/2 cup dried cherries
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- 1/2 teaspoon kosher salt
- 2 packages puff pastry, thawed
- 1 egg
Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Combine fresh cherries, cornstarch, dried cherries, brown sugar, vanilla, and salt in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes, then bring to a boil, stirring often until thickened. Remove from heat and let cool to room temperature. (Put in the freezer and stir often to speed up this process).
Unfold the defrosted pastry onto a sheet of parchment paper. Using a sharp knife or pizza cutter, cut dough into 6-8 rectangles. Whisk egg white in another small bowl for your egg wash.
Working with 1 pastry rectangle at a time, brush edges with egg wash. Scoop roughly 3 tablespoons of cherry mixture onto one side; fold dough over filling so that short ends meet, forming a packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
Brush tops with egg wash. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. Can be made one day ahead, and served at room temperature, or warm with a scoop of vanilla ice cream.