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Instructions |
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Line baking sheet with parchment. On a lightly floured surface roll one sheet of pastry to a 12 inch square. cut into thirds. Place on prepared pan. Repeat with remaining sheet. Refrigerate for 15 min.
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In a bowl combine cherries, sugar, cornstarch, lemon, vanilla and salt. In another bowl whisk egg and milk together.
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Place pastry on slightly flowered surface. Spoon 1/3 c cherries onto one half of each pastry rectangle leaving 1/2 inch border around pastry. Brush border with egg wash. Fold pastry in half to cover cherries and press edges together with a fork tang. trim edges if required. Return to parchment lined pan. Refrigerate for 20 min. Preheat oven to375.
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Cut 3 half inch vents in the top of each pie. Brush with egg wash. Sprinkle with coarse sugar if using. Bake until golden and puffed 25 to 30 min. Leave on pan to cool completely.
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Originally Submitted
6/26/2019
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