Name: Cherry Hand Pies
Cook time: 25 minutes
Total time: 3 hours (includes cooling time)
Yield: Makes 9 pies
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

Cherry hand pies in a metal basket atop gingham cloth.

Photo by Ditte Isager

Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.

Recipe notes

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