Yields: 8 individual pies
Cook’s notes: If you want these to resemble diner-style fried pies, fold them into rectangles instead. To reheat them, place in a 350-degree oven until warm and crisp. Look for all-butter puff pastry; I like the Trader Joe’s squares.
½ cup granulated sugar
3 tablespoons instant tapioca
1 tablespoon lemon juice
4 cups tart cherries (canned are fine), or berries, such as blueberries, raspberries, or blackberries, or a mixture of them (if frozen, thaw them well)
2 sheets frozen puff pastry (about a 1-pound package), thawed
2 tablespoons unsalted butter
1 egg, lightly beaten
Preheat oven to 425 degrees. Stir together sugar and tapioca. Stir in lemon juice and gently fold in cherries or berries.
On a lightly floured surface, gently roll out 1 puff pastry sheet to a 12-inch square. Cut into 4 squares. Put about 1/3 cup of the cherries or berry mixture in the center of each square and dot each with a little butter. Brush egg along the bottom and right edges of the pastry squares; fold the dry edges over to form triangles and crimp the edges very well to seal them. Place on a parchment paper-lined baking sheet (or line a baking sheet with a piece of well-greased foil). Repeat with second pastry sheet.
Bake pies for 20 minutes, or until golden and crisp. Serve warm.
