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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 9 |
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Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic. Ingredients:
1 1/2 tablespoons cornstarch |
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed |
2/3 cup dried cherries |
1/2 cup sugar |
1 teaspoon vanilla extract |
1/8 teaspoon kosher salt |
1 14-ounce package all-butter puff pastry (preferably dufour), thawed in refrigerator |
flour (for dusting) |
1 large egg white |
1 1/2 teaspoon raw sugar |
Directions:
1. Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
2. Roll out pastry on a lightly floured surface to an 18x15 rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5 rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
3. Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3 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.
4. Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. 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. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.
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