Cherry Puff Pastry Pies - cornstarch

Method

• Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside.
• In a medium saucepan, combine cherries, sugar, lemon juice, and salt.
• Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes.
• Stir in cornstarch mixture, then bring to a boil, stirring often.
• Once boiling, remove from heat and stir in vanilla extract.
• Let cool completely.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out one puff pastry sheet.
• Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top).
• Transfer the 3 bottom rectangles to the prepared baking sheet.
• (Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.)
• In a small bowl, mix together the beaten egg and milk.
• Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles.
• Place the top rectangles over cherry filling, lining up the edges as best you can.
• Crimp the edges with a fork to seal shut.
• Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies.
• Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar.
• Chill pies in the refrigerator for at least 25 minutes.
• During last few minutes of chill time, preheat oven to 375 degrees F.
• Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes.
• Let cool on the pan until ready to handle and serve.
• Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.