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1
Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside.
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2
In a medium saucepan, combine cherries, sugar, lemon juice, and salt.
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3
Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes.
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4
Stir in cornstarch mixture, then bring to a boil, stirring often.
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5
Once boiling, remove from heat and stir in vanilla extract.
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6
Let cool completely.
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7
Line a large baking sheet with parchment paper or a silicone baking mat.
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8
On a lightly floured surface, roll out one puff pastry sheet.
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9
Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top).
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10
Transfer the 3 bottom rectangles to the prepared baking sheet.
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11
(Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.)
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12
In a small bowl, mix together the beaten egg and milk.
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13
Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles.
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14
Place the top rectangles over cherry filling, lining up the edges as best you can.
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15
Crimp the edges with a fork to seal shut.
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16
Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies.
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17
Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar.
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18
Chill pies in the refrigerator for at least 25 minutes.
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19
During last few minutes of chill time, preheat oven to 375 degrees F.
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20
Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes.
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21
Let cool on the pan until ready to handle and serve.
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22
Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
