Hello, Sharon here.
Aren’t the cherries in Shaws just gorgeous this week? So perfect and tart and sweet. I can’t resist them and since the prices are more in line with what I’m willing to pay for fruit, I’ve been buying them by the bucket load. On Saturday I told Peter he’d have more cherry sweet treats in his future if he could find me a cherry pitter and I’ll be damned if he didn’t go out and find one! Here’s the photo of it. Ridiculous, right? It’s horror film worthy.
Aren’t the cherries in Shaws just gorgeous this week? So perfect and tart and sweet. I can’t resist them and since the prices are more in line with what I’m willing to pay for fruit, I’ve been buying them by the bucket load. On Saturday I told Peter he’d have more cherry sweet treats in his future if he could find me a cherry pitter and I’ll be damned if he didn’t go out and find one! Here’s the photo of it. Ridiculous, right? It’s horror film worthy.
What to do with all these cherries? Well here is a handheld cherry pie recipe. A picnic pie! It makes a mean breakfast treat too. Kris, since apparently you don’t like cherries (that’s just un-American,) won’t you try this for your mom’s quilting club? (heretofore referred to as The Guild – ultra American.) They’d love them.
Take the pits out of about 30 cherries. It’s fun, I got my daughter involved. (I’m not sure she’d say fun but…) Put the cherries and ½ cup sugar in a sauce pot. Turn the heat on medium and use a fork to press down the cherries and release the juices. Add one t. vanilla and let the cherries soften. Then mix 1 1/2 T. cornstarch with and equal part water. Mix until the cornstarch is combined then pour into the cherry mixture. Bring to a boil stirring and then take off heat, the mixture will be all bubbly and thick. (I’ve dubbed this consistency jelly-esque.)
Meanwhile, roll out your puff pastry to about 18” by 15” on a lightly floured surface. In a small bowl beat one egg and add a bit of water. Cut the pastry into 5” by 6” inch rectangles. (You don’t have to be exact, you’re going to make a pocket out of these, go BIG!) Add some cherry mix to one side of the rectangle, then paint the egg mixture along the fold side. (It will act as eggy glue.)
Put all the pockets on a cookie sheet (use some parchment paper to line the sheet) paint the tops of the pockets with the egg mixture and sprinkle generously with sugar. Cut a slit in the top of each pocket and bake at 375 for 20 - 30 minutes.
Ingredients: cherries, sugar, vanilla, one egg, cornstarch, box of puff pastry. (Cherry pitter helpful, but totally optional. Yeah, you do need an oven too.)
Sharon
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