1 package (1 lb.) frozen puff pastry 1 lb frozen pitted cherries 1 cup sugar 3 Tbsps cornstarch 1 Tbsp lemon juice flour for dusting powdered sugar for dusting
Step 1. Thaw puff pastry and cherries in refrigerator until both are soft. Squeeze as much juice as possible out of cherries.
Step 2. Add sugar to cherries.
Step 3. Add cornstarch.
Step 4. Add lemon juice.
Step 5. Mix well.
Step 6. Put some flour into a bowl to have handy.
Step 7. Sprinkle working surface with little flour.
Step 8. Rub flour all over the working surface until evenly covered.
Step 9. Place puff pastry in center and start rolling it with rolling pin until it stretches out into long rectangle.
Step 10. Move puff pastry aside and sprinkle more flour onto working surface. Distribute flour evenly with your hand.
Step 11. Place puff pastry horizontally and roll it out until it makes a large rectangle.
Step 12. Sprinkle puff pastry with some flour and distribute it evenly all over it by rubbing it gently with your hand. This is done so that rolling pin wouldn't stick to puff pastry.
Step 13. Place puff pastry horizontally and roll it out to stretch it into a larger rectangle.
Step 14. Lift one half of pastry and sprinkle working surface with some flour. Distribute it evenly by rubbing your hand gently on working surface.
Step. 15. Repeat with the other side.
Step 16. Roll puff pastry into final large rectangle about 17 by 13 inches.
Step 17. With longer end facing you, place one half of puff pastry into ungreased oven-proof dish.
Step 18. Place cherry mixture into dish, on top of puff pastry, and spoon out any extra liquid. The cherries should be as dry as possible.
Step 19. Place other half of puff pastry over dish to cover it completely.
Step 20. Pinch edges to seal.
Step 21. Cut off hanging corners and place aside.
Step 22. Fold seam inside dish to hide.
Step 23. Make leaves to decorate pie. Place cut corners of puff pastry together and make a ball.
Step 24. Sprinkle working surface with some flour. Press pastry ball down with your hand to flatten it.
Step 25. Sprinkle ball with flour and distribute flour evenly all over it. Roll ball with rolling pin to make flat and thin circle.
Step 26. Using cutter (or knife), cut leaf shapes out of pastry.
Step 27. Pull out pastry that is between leaves to release them.
Step 28. With back of your knife (or toothpick) draw "veins" on leaves.
Step 29. Place leaves in center of pie.
Step 30. Cut several slits with sharp knife.
Step 31. Bake in preheated oven at 385 degrees F for about 40 to 60 minutes (baking time may vary, depending on the oven). The pie should be golden-brown in color. (It is normal for the juices to come out around the edges of pie.)
Step 32. Cool pie completely in baking dish. Cut piece of pie and place it onto plate. Dust with powdered sugar and serve. Enjoy!
This irresistible pie is thick and full of cherries. Use fresh or frozen cherries for a better taste. This irresistible pie is thick and full of cherries. Use fresh or frozen cherries for a better taste.