Baby Cherry Pies
- prep time 1 min
- total time 55 min
- serves 12
2-1/2 all purpose flour
½ tsp fine salt
½ cup cold unsalted butter
½ cup vegetable shortening
2 Tbsp fresh lemon juice
¼ cup ice cold waterFor the Cherry Filling
6 cup pitted tart cherries
1-1/2 cups sugar
dash ground cinnamon
4 ½ Tbsp cornstarch
1 egg mixed with 2 tbsp (25 ml) cold water, for brushing
sugar and cinnamon for sprinkling
1. For crust, combine flour with salt. Cut in butter and shortening until dough is a rough crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
2. For filling, bring cherries, sugar and cinnamon up to a simmer. Cook for 15 minutes, stirring often. Whisk cornstarch with ¼ cup cold water and stir into cherries. Cook until thickened, then remove from heat and cool.
3. For a regular pie, preheat oven to 400°F. Cut dough in half. On a lightly floured surface, roll out once piece of dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry and trim edges. Spoon cherry filling into shell. Roll out remaining dough to fit on top and cut a 1-inch hole in center of pie. Brush pie with eggwash and sprinkle with sugar and cinnamon. Place pie onto a baking tray and bake for 15 minutes. Reduce oven temperature to 375°F and continue cooking until crust is a rich golden brown. Cool pie for an hour before slicing.
4. Alternately, for 12 mini pies, roll out two-thirds of dough and cut circles to line 12 regular muffin cups. Fill with cherry filling. Roll out remaining dough and cut into ½-inch strips. On a lightly floured surface, make a lattice-top pattern then, with a 2 ½-inch cookie cutter cut 12 lattice tops and with a spatula gently place each on pie filling, cinching edges gently. Brush with eggwash, sprinkle with sugar and bake for 5 minutes at 375°F, then for about 25 minutes at 350°F.For the Cherry Filling
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