Potpies don’t have to be savory. They make adorable desserts, and are a lot easier to put together than a large pie — there’s no need to line the bottom of a pan or worry about excess liquid, as when you slice into a pie. These cherry potpies are wonderful, especially if you can get your hands on a basket of fresh sour cherries.
This recipe calls for jarred cherries, but if you’re using fresh ones, follow these steps: stem and pit the cherries, then simmer them in a saucepan over medium-low heat for a few minutes to release some of the juices, which you can then use as directed in the recipe.
Prepare the flaky pie dough and chill as directed.
Drain the cherries, saving about 1/2 cup (4 fl. oz./125 ml.) of the juice. Put the cherries in a bowl. In a small bowl, mix the reserved juice with the flour and strain over the cherries. Stir in the granulated sugar. Divide the cherries and juice among four 1-cup (8-fl. oz./250-ml.) ramekins.
Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a circle about 1/8 inch (3 mm.) thick. Cut out 4 rounds of dough, each about 1/2 inch (12 mm.) larger than the diameter of the ramekins. Place a dough round on top of each ramekin and press the edges down over the rim to secure. Cut a few vents in the dough. Brush with the egg wash and sprinkle with turbinado sugar, if desired.
Place the ramekins on the prepared pan and bake until the crust is golden and the cherry juices are bubbling, 35-40 minutes. Let cool for about 10 minutes. Serve the potpies topped with scoops of ice cream. Makes 4 potpies.
Flaky Pie Dough
In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month. Makes enough for one 9-inch (23-cm.) pie or tart.