2 Cups Fresh Cherries, stemmed and pitted or about 12 ounces frozen pitted cherries, unthawed
2/3 Cup Dried Cherries
1/2 Cup Sugar
1 Tsp Vanilla Extract
1/4 Tsp Almond Extract
A pinch of Salt
1 14 oz Package puff pastry thawed in refridgerator
Flour (for dusting)
1 Large Egg, mixed with 1 tablespoon water
1 1/2 Tsp Sugar in the raw
Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 5 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often.
Remove from heat and let cool to room temperature, stirring occasionally.
Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash. Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.