Ingredients
6 tablespoons water, divided 2 tablespoons sugar2 tablespoons cherry brandy4-1/2 teaspoons cornstarch1-1/2 teaspoons lemon juice1 teaspoon quick-cooking tapioca1/4 teaspoon grated lemon zestDash salt2 cups fresh or frozen pitted tart cherries, thawed and halved1 cup fresh or frozen pitted dark sweet cherries, thawed and halved1 Dough for double-crust pie1 large egg, room temperatureICING:2-2/3 cups confectioners’ sugar3 to 4 tablespoons hot water2 tablespoons butter, melted1/2 teaspoon almond extract1/4 teaspoon vanilla extractDash saltFreeze-dried strawberries, crushed, optional
Preparation
In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool.
Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2x4-1/2-in. rectangles. Repeat with remaining dough.
Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops.
Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners’ sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.
