Cherry Handheld Pies

Homemade Cherry Hand Pies have flaky crust and juicy filling. The perfect cherry pie recipe for Summer parties and barbecues.

1½ Tbsp. cornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 oz frozen pitted cherries, unthawed
2/3 cup dried cherries
½ cup sugar
1 tsp. pure vanilla extract
1/8 tsp. kosher salt
1 (14 oz) pkg all-butter puff pastry (preferably Dufour), thawed in refrigerator
All-purpose flour, for dusting
1 large egg white
1½ tsp. raw sugar

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1½ Tbsp. 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.

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 Tbsp. water in another small bowl for egg wash.

Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 Tbsp. 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.

Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. 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. Make Ahead: Can be made 1 day ahead. Let stand at room temperature.

Makes 9 servings.