Cherry Pocket Pies

By Lulubelle

Ingredients

• 2 1/2 C. all purpose flour
• 1 tsp. salt
• 2 Tbsp plus 1/2 C. granulated sugar
• 2 sticks cold unsalted butter-cut into 1/2" dice
• 6-8 Tbsp ice water
• 1 1/2 Tbsp. Cornstarch
• pinch of salt
• 2 C fresh or froz pitted sour cherries, thawed & drained if frozen
• 1 tsp vanilla extract
• 1 egg, lightly beaten with 1 tsp water
• coarse sugar for sprinkling
• Vanilla Ice Cream on the side

Details

Servings 8

Preparation

Step 1

Using stand mixer, beat flour, salt & 2 Tbsp sugar on low speed for 10 seconds. Add butter; beat 30 seconds. Increase speed to med-low; beat 1 1/2 minutes more. Add 6 Tbsp ice water; beat on low 20 seconds. If dough is crumbly, add more water, 1 tsp at a time; beat 5 seconds after each addition. Divide dough in half; wrap in plastic. Shape into a disk. Refrigerate at least 2 hours or overnight. In saucepan, whisk 1/2 Cup sugar, cornstarch & salt. Add cherries & vanilla. Set over medium-high heat; cook 15 minutes. Let cool. Roll out dough. Cut out & fill pies according to pocket pie instructions. Freeze for 30 minutes. Preheat oven to 400`F. brush pies with egg wash; sprinkle with sugar. Bake 20 minutes or until pies are bubbling. Cool pies 10 minutes. Serve with ice cream.