- 2 1/2 cup all-purpose flour
- 5 tablespoons plus 2 teaspoons sugar, divided
- 3/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold low-fat buttermilk, plus more if needed
- 1/2 pound cherries, pitted and chopped
- 1 1/2 teaspoon finely chopped fresh tarragon
- 1 teaspoon pure vanilla extract
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll out dough to about 1/8-inch thick. Cut into 24 (3-inch) circles, rerolling dough as needed. Place 1/2 cup chopped cherries in a large bowl and mash with a fork or potato masher. Stir in remaining chopped cherries, 2 tablespoons sugar, tarragon and vanilla and stir until blended. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy.)
Spoon about 1 tablespoon filling into the center of a circle of dough; brush edges with water. Top with a second dough circle and crimp edges to seal. Brush top with water and sprinkle with some of the 2 teaspoons sugar. Repeat with remaining ingredients. Bake on the prepared baking sheet until golden brown, about 30 minutes.
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