One 10-ounce bag frozen cherries, thawed, drained and coarsely sliced
1/3 cup sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
1 tablespoon cornflour
1 tablespoon freshly squeezed juice
All-purpose flour, dusting
One 14- to 16-ounce box rolled cold pie crusts (2 crusts)
1 big egg
Royal Icing and Decoration:
1 pound confectioners, sugar
5 tablespoons meringue powder
Blue gel food color, for icing
White snowflake sprinkles, for decorating
For the filling: Line two baking sheets with parchment. Heat the oven to four hundred degrees F.
Mix the cherries, sugar, cinnamon and salt during a medium pan. Bring to a simmer over medium heat and cook, stirring sometimes, till the cherries are juicy, the sugar dissolves and also the liquid begins to thicken, regarding ten minutes.
Stir along the cornflour and one tablespoon water during a tiny bowl till swish. Pour the cornflour mixture into the pan and still simmer, stirring, till thickened, one to two minutes. Transfer to a bowl, stir within the juice and let cool fully.
For the crust: gently mud a piece surface with flour. Unroll each pastry rounds, mud them with flour and roll with a rolling pin simply to change form any creases and skinny the dough slightly. Use a 4-inch mitten-shaped cutter to chop out as several mittens as attainable, rerolling the dough once; you should have sixteen to twenty pieces in all.
Prepare half the mittens on the ready baking sheets. Beat the egg during a tiny bowl with one tablespoon water. Brush round the edges of the mittens with the egg wash. Spoon one to two tablespoons of the filling within the center of every mittens (the amount you use can rely on the precise size of the cutter, however don’t overfill).
cover every with a second mittens, pressing to seal with your finger. Brush the crack with the egg wash. Cut one tiny slit within the high of every mittens to let steam escape. Bake till the crust is golden and crisp, ten to twelve minutes. Transfer the pies to a rack to cool down fully.
For the royal icing and decoration: in the meantime, mix the confectioners; sugar and meringue powder during a big bowl. Add 6 tablespoons water and beat with an electrical mixer on medium-high speed till soft shiny peaks kind, adding one to two tablespoons water if necessary to create a swish, slightly thick icing. take away a 3rd of the icing to alittle bowl. Add food colour to the remaining icing to create a light blue color.
Transfer the blue icing to a pastry bag fitted with a #6 or #7 round tip. Transfer half the white icing to a pastry bag fitted with a #3 or #4 round tip and also the partner of the icing to a pastry bag fitted with a #103 or #104 rose flower petal tip.
Pipe a thin blue border round the edge of every cookie, effort the cuff plain and un-iced. Let set for a couple of minutes. Pipe a generous amount of blue icing within the border of every cookie. using a tiny offset spatula or the back of a spoon, spread the icing to hide the cookie, still making sure to go away the cuff plain. Sprinkle the icing with the snowflake sprinkles. Use white icing with the rose flower petal tip to pipe a ruffle on the mittens cuff. Pipe sewing round the fringe of the mittens using the white icing with the plain round tip. Let the icing harden before serving, about one hour.