Cherry Pocket Pies

Cherry Pocket Pies (or makes one whole cherry pie)
Recipe from Williams-Sonoma)
(makes 6-8 mini pies, or one whole cherry pie)
*You'll need one double pie crust recipe (*see recipe from Williams-Sonoma below, purchase premade or use favorite recipe)
2 and 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
2 sticks of cold, unsalted butter, cut into 1/2 inch dices
6-8 tablespoons ice water
Using a pastry blender (or stand mixer), mix together the flour, salt and sugar. Add the butter and combine until the mixture resembles coarse meal (or small, pea-sized lumps). Add 6 tablespoons of ice water; combine well. The dough should hold together when squeezed with your fingers, but should not be sticky. If crumbly, add more water, 1 teaspoon at a time, blending well after each addition. Divide the dough in half, wrap in plastic wrap, and shape each into a disk. Refrigerator for 2 hours or overnight.
2 cups fresh pitted cherries
1/2 cup granulated sugar
1 and 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
pinch of salt
Wash and pit the cherries. (Slice the cherries in half, and use the tip of a paring knife to gently scoop out the pits.)
In a saucepan, whisk together the sugar, cornstarch, and salt. Add the cherries and vanilla; mix well. Set over medium high heat and cook until slightly thickened; about 15 minutes. Allow filling to cool.
When ready to assemble, let dough stand at room temp for five minutes. On a floured surface, roll out one dough disk into a round, about 1/8 inch thick. Using a pie pocket mold, cut out shapes, 4 solid/4 decorative. Place the solid dough piece in the bottom of the cutter and gently press into mold. Fill the center with filling and brush the edges with egg wash. Top with shape from decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment lined baking sheet. (Use the same concept if making a pie, except use 8-inch pie plate.)
Freeze mini pies or whole pie for 30 minutes on cookie sheet. Preheat oven to 375 degrees.
Brush top of dough with egg wash and sprinkle with coarse sugar if desired. Bake until the crust is golden and the filling is gently bubbling, about 20-30 minutes. Transfer to a wire rack and let cool for 10 minutes.
Dust with powdered sugar and serve with whipped cream, cool whip or vanilla ice cream.
*(I also made cherry stuffed cookies with the filling and pie dough. Just cut squares of dough, place a teaspoon of filling in the middle, fold up the edges, then pinch and twist at the top. Bake at 375 for 15-20 minutes.)