Step 1 In a heavy pot, combine the cherries, sugar, cornstarch, wine, vinegar, vanilla bean and salt. Set aside to macerate for 20 minutes, then bring to a boil over medium heat, stirring occasionally (the mixture must boil for the cornstarch to thicken). Reduce the heat to a gentle simmer and cook, stirring frequently, until the cherries soften but before they begin to break down. Cool completely before assembling the hand pies. This makes about 3 cups filling, more than is needed for the pies; the remainder will keep, covered and refrigerated, about 1 week.