Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense tart flavor. If you can’t find fresh sour cherries, use frozen or jarred fruits. Be sure to defrost if frozen and drain if jarred. These individual pot pies, made with thawed store-bought puff pastry, are ideal for a small gathering, including special occasions. Serve them as is or with a scoop of vanilla ice cream.
This recipe was excerpted from ‘Baking for Every Season’ by Weldon Owen. Buy the full book on Amazon. Get more of our favorite cherry recipes here →
Ingredients
1 lb (500 g) frozen puff pastry, thawed
4 cups (315 g) pitted sour cherries
3⁄4 cup (140 g) sugar
1⁄4 cup (30 g) all-purpose flour, plus more for dusting
1 Tbsp. fresh lemon juice
2 Tbsp. unsalted butter, cut into pieces
1 large egg, lightly beaten with 1 tsp. warm water
Preparation
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Step 1
Have ready six 6-ounce ramekins. Line a baking sheet with parchment paper.
Step 2
On a floured work surface, roll out the pastry 1⁄8 inch thick. Cut out 6 circles from the dough with the same circumference as the ramekins. Transfer the pastry circles to the prepared baking sheet and prick them all over with a fork. Cover with plastic wrap and refrigerate for 30 minutes.
Step 3
Meanwhile, preheat the oven to 375°F. In a saucepan over medium-high heat, stir together the cherries, sugar, flour, and lemon juice and cook, stirring occasionally, until thickened, about 10 minutes. Remove from the heat, stir in the butter, and divide the filling among the prepared ramekins. Set aside.
Step 4
Brush the pastry circles with the egg wash. Bake until very lightly golden and puffed, about 12 minutes. Carefully transfer the pastries to the ramekins, covering the cherry filling and pressing down lightly. Place the ramekins on the baking sheet.
Step 5
Bake until the filling is bubbling and the pastry is crisp and golden brown, about 30 minutes. Let cool slightly before serving.
Excerpted from Baking for Every Season. Copyright © 2021 Weldon Owen and Williams Sonoma, Inc. All rights reserved, including the right of reproduction in whole or in part in any form. Buy the full book from Amazon or Simon & Schuster.
See Related Recipes and Cooking Tips
Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense tart flavor. If you can’t find fresh sour cherries, use frozen or jarred fruits. Be sure to defrost if frozen and drain if jarred. These individual pot pies, made with thawed store-bought puff pastry, are ideal for a small gathering, including special occasions. Serve them as is or with a scoop of vanilla ice cream.This recipe was excerpted from ‘Baking for Every Season’ by Weldon Owen. Buy the full book on Amazon. Get more of our favorite cherry recipes here →Ingredients1 lb (500 g) frozen puff pastry, thawed4 cups (315 g) pitted sour cherries3⁄4 cup (140 g) sugar1⁄4 cup (30 g) all-purpose flour, plus more for dusting1 Tbsp. fresh lemon juice2 Tbsp. unsalted butter, cut into pieces1 large egg, lightly beaten with 1 tsp. warm waterPreparationStep 1Have ready six 6-ounce ramekins. Line a baking sheet with parchment paper.Step 2On a floured work surface, roll out the pastry 1⁄8 inch thick. Cut out 6 circles from the dough with the same circumference as the ramekins. Transfer the pastry circles to the prepared baking sheet and prick them all over with a fork. Cover with plastic wrap and refrigerate for 30 minutes.Step 3Meanwhile, preheat the oven to 375°F. In a saucepan over medium-high heat, stir together the cherries, sugar, flour, and lemon juice and cook, stirring occasionally, until thickened, about 10 minutes. Remove from the heat, stir in the butter, and divide the filling among the prepared ramekins. Set aside.Step 4Brush the pastry circles with the egg wash. Bake until very lightly golden and puffed, about 12 minutes. Carefully transfer the pastries to the ramekins, covering the cherry filling and pressing down lightly. Place the ramekins on the baking sheet.Step 5Bake until the filling is bubbling and the pastry is crisp and golden brown, about 30 minutes. Let cool slightly before serving.Excerpted from Baking for Every Season. Copyright © 2021 Weldon Owen and Williams Sonoma, Inc. All rights reserved, including the right of reproduction in whole or in part in any form. Buy the full book from Amazon or Simon & Schuster.See Related Recipes and Cooking Tips
Sour Cherry Pot Pies
