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Sour Cherry Pot Pies
Fresh sour cherries, used in these pot pies, are only in season for a short stint in summer, but they are worth seeking out for their intense, tart flavor.
👥 6 Servings👤 Weldon Owen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●saucepan
- ●oven
📝 Preparation Steps
1
Have ready six 6-ounce ramekins. Line a baking sheet with parchment paper.
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.
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.
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.
(500 g) frozen puff pastry, thawed1 lb(315 g) pitted sour cherries4 cupslarge egg, lightly beaten with 1 tsp. warm water1
5
Bake until the filling is bubbling and the pastry is crisp and golden brown, about ⏱️ 30 minutes. Let cool slightly before serving.
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