Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lightly flour your work surface.

Combine the cherries, sugar, bourbon, cornstarch, vanilla, and salt in a medium bowl.

Working with one pastry sheet at a time, roll out to a 12 x 10-inch rect-angle on the lightly floured surface. Using a pizza cutter, cut the pastry into four 6 x 5-inch rectangles.

Working with one rectangle at a time, brush the edges lightly with the egg wash and place 3 to 4 table-spoons of the filling on one side. Fold the dough over so the short ends meet, forming a 5 x 3-inch packet. Seal the edges by crimping with a fork, cut 3 small horizontal slits down the middle to vent, and transfer to the prepared baking sheet. Repeat with the remaining pastry sheet and filling.

Refrigerate for 30 minutes. Brush the pies with the egg wash and sprinkle the turbinado sugar on top.

Bake the pies until golden brown, 30 to 35 minutes. Let cool completely.

Excerpted from JOY of KOSHER Fast, Fresh Family Recipes by Jamie Geller (William Morrow/HarperCollins)