Cherry Pastry Pies

Gordon Ramsay talked me into trying homemade puff pastry. I do not recommend this. Just go buy some. Or use pie crust. If you absolutely can not be talked out of making your own, do yourself a favor and go and talk to Ramsay. He'll show you how it's done.

What you will need: (for 4 small ramekins of pie)

1 sheet of puff pastry or 1 pie crust
2 15oz cans of Pitted, Sweet Cherries, with juice drained off but reserved
6 tablespoons of reserved cherry juice
4 teaspoons fresh lemon juice
1/2 cup of sugar
5 tablespoons corn starch
2 teaspoons almond extract
a couple dollops of butter
1 egg for egg coat


Roll out puff pastry to about 1/8in thin. That's pretty thin. Cut dough into circles and press into ramekins, set aside. Roll the rest of the dough up and set in fridge. In a microwave safe bowl mix the sugar and cornstarch. Drain juice off of the cherries and set cherries aside. Mix 6 tablespoons of the cherry juice into the sugar mixture, add the lemon juice, almond extract and cherries. Mix. Microwave for 2-3 minutes, stirring occasionally. Divide cherry mixture between the 4 ramekins. Drop a small bit of butter on to the top of each. Get the rest of the dough out of the fridge and roll out again to about an 1/8in thinness. Cut in circles (or hearts) and top each ramekin. Paint egg coat onto each pie crust and sprinkle with sugar.

Bake at 400 for 15-20 minutes, then reduce heat to 375 and bake for another 30 minutes, or until cherries are bubbling and crust is nice and golden.