Cherry Pocket Pies

By Lulubelle

Williams Sonoma

Ingredients

• 2 Cups Cherries, pitted, sour/tart, fresh or frozen, thawed/drained if frozen
• 1 1/2 TBSP Cornstarch
• Pinch of Salt
• 1 tsp Vanilla Extract
• 1 Egg, slightly beaten with 1 tsp water
• Coarse Sugar for sprinkling

Preparation

Step 1

In medium saucepan, whisk together sugar, cornstarch & salt. Add Cherries and vanilla extract. Set over medium-high heat, cook for 15 minutes. Let cool.
Roll out dough, cut out and fill pies with 2 TBSP filling according to pocket pie mold instructions. Freeze 30 minutes. Pre-heat oven to 400'F. Brush pies with egg wash & sprinkle with coarse sugar. Bake 20 minutes. Cool pies 10 minutes or so. Serve with vanilla ice cream. Makes 8 pocket pies

If not using pocket pie molds....Roll out dough and cut into 12 to 16 circles and fill half of circles with 2 TBSP filling, cover with other half of dough and crimp edges with fork. Prick tops of dough, Follow rest of instructions from freezing.