Yields 10 to 12 pies.

3 cups fresh pitted cherries

1/2 cup sugar

1/8 tsp. kosher salt

1/8 tsp. black pepper

2 tbls. balsamic vinegar

2 tbls. flour

2-1/2 tbls. water

1 egg

2 (14-oz.) boxes puff pastry dough (thawed)

1. Wash, stem and pit the cherries and place them in a sauce pot.

2. Add in the sugar, salt, pepper, and balsamic vinegar, and heat over medium heat.

3. Cook the cherry mixture for 5 to 7 minutes or until the cherries begin to break down and the sugar is dissolved.

4. In a small bowl, mix together the flour and 1-1/2 tablespoons of the water. Pour the flour mixture into the cherries and remove from the heat. Allow the cherry filling to cool.

5. While the filling is cooling, beat the egg and the remaining tablespoon of water to make the egg wash.

6. Take 2 of the thawed puff pastry sheets and place them side by side on a floured work surface.

7. Roll them together to form an 18-x-15-inch rectangle. Using a 6-inch round bowl, cut out six circles.

8. Place 1/4 cup of the cooled cherry filling on one side of each circle. Brush the edges of the dough with the egg wash and fold the side over the filling and crimp the edges with a fork and cutting a slit in the top to vent.

9. Continue the steps with the remaining ingredients and place the pies on a baking sheet lined with parchment paper and chill until you are ready to bake.

10. To bake, preheat the oven to 400 degrees and bake for 10 minutes. Reduce the heat to 350 and continue to bake for an additional 10 to 12 minutes or until puffed and golden.

Kitchen Helpers: If your kids have never pitted cherries, then this is a fun recipe for them to try. You can find cherry pitters at kitchen shops or in the kitchen utensil isle at large super stores. Older children will be able to help work with the puff pastry dough.