cherry hand pies - bring on summer
Author: michelle adapted from Williams-Sonoma Taste
Prep time: 30
Cook time: 25
Total time: 55
  • 1 lb [450 g] commercial puff pastry
  • 2½ cups Bing cherries, pitted and halved
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch + 1 tablespoon water
  • Flour for rolling out the dough
  • 1 large egg, beaten
  • Sanding sugar for sprinkling
  1. In a medium-sized, heavy bottom saucepan, mix the cherries, sugar, and lemon juice.
  2. Cover and cook over-medium-low heat, stirring often, until the cherries are juicy and tender, about 10 minutes.
  3. In a small bowl, stir the cornstarch into 1 tablespoon of cold water until dissolved.
  4. Quickly stir the cornstarch mixture into the simmering cherries and cook until thickened, about 30 seconds.
  5. Remove from heat and place mixture into a small bowl to cool.
  6. Place the bowl in the fridge until cold.
  7. Line a baking sheet with parchment paper.
  8. Roll out the puff pastry on a lightly floured surface into a rectangle about ⅛ inch thick.
  9. Using a sharp edged ring or pastry wheel, cut 16 large circles.
  10. Place 2 tablespoons of the chilled filling in the center of a pastry circle.
  11. Make some sort of vent in the top crust - I used an aspic cutter -.
  12. Using a small brush, dampen the edge of the bottom crust then place the top crust over the fruit.
  13. Using a fork, press and seal the edges closed.
  14. Place on the baking sheet.
  15. Repeat with the remaining pastry circles and filling.
  16. Refrigerate, uncovered, for 30 minutes.
  17. Preheat the oven to 375°F .
  18. Brush the tops of the pastries with some of the beaten egg.
  19. Sprinkle the tops with the sanding sugar.
  20. Bake 20-25 minutes or until the pies are puffed and completely golden.
  21. Let cool on the baking sheet for 10 minutes.
  22. Serve warm or at room temperature.
Recipe by bite at