Cherry Pocket Pies

By Tamipri

Ingredients

• 2 12 c. all-purpose flour
• 1 tsp. salt
• 2 Tb. + 1/2 c. sugar
• 2 sticks cold unsalted butter, cut into 1/2" dice
• 6-8 Tb. ice water
• 1 1/2 Tb. cornstarch
• pinch of salt
• 2 c. fresh or frozen pitted sour cherries, thawed and drained if frozen
• 1 tsp. vanilla extract
• 1 egg, lightly beaten with 1 tsp. water
• coarse sugar, for sprinkling
• vanilla ice cream, for serving

Details

Servings 8

Preparation

Step 1

Using stand mixer, beat flour, salt and 2 Tb. sugar on low speed 10 seconds. Add butter, beat 30 seconds. Increase speed to medium-low ; beat 1 1/2 minutes more. Add 6 Tb. ice water; beat on low 20 seconds. If dough is crumbly, add more water, 1 tsp. at at time; beat 5 seconds after each addition. Divide dough in half; wrap with plastic. Shape each into a disk. Refrigerate at least 2 hours or up to overnight.

In saucepan, whisk 1/2 cup sugar, cornstarch and salt. Add cherries and vanilla. Set over medium-high heat; cook 15 minutes. Let cool. Roll out dough, cut out and fill pies according to pocket pie mold package instructions. Freeze 30 minutes. Preheat oven to 400 degrees. Brush pies with egg wash; sprinkle with coarse sugar. Bake 20 minutes. Cool pies 10 minutes. Serve with vanilla ice cream.