Mini-Cherry Pies
Mini-Cherry Pies is a lacto ovo vegetarian dessert. This recipe serves 12 and costs $1.11 per serving. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 447 calories. This recipe from Foodista has 3 fans. Head to the store and pick up granulated sugar, vanillan extr
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 2 pounds cherries
- 2 tablespoons cornstarch
- 4 cups flour
- 0.75 cup granulated sugar
- 3 tablespoons heavy whipping cream
- 1 tablespoon lemon juice
- 0.5 cup pecans
- 0.25 cup turbinado sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 0.6666667 tablespoon plus 2 water
Instructions
- 1
Add butter to flour mixture, pulsing until mixture is crumbly, approximately 30 seconds.With the food processor running,gradually add 2/3 cup cold water, in a slow steady stream, through lid opening until mixture forms a ball. Flatten dough into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.Preheat oven to 350 degrees.On a lightly floured surface, roll 1 pastry disk to a 1/8-inch thickness. Fit dough into 12 (2-1/2-inch) mini pie plates. Trim dough around the edges. Freeze until dough is firm, approximately 10 minutes.Prick the bottoms and sides of dough with a fork.
- 2
Bake until golden, 6 to 8 minutes.In a small bowl, combine cornstarch and remaining 2 tablespoons cold water, stirring until mixture is blended.In a large saucepan, combine cherries, cornstarch mixture, remaining 1/4 cup granulated sugar, and remaining 1/2 teaspoon salt. Cook over medium heat until cherries are soft and mixture is thick.
- 3
Add lemon juice and vanilla, stirring to combine.On a lightly floured surface, roll remaining pastry disk to a 1/8-inch thickness.
- 4
Cut dough into very thin (1/8 to 1/4-inch-wide) strips. Arrange enough dough strips vertically side by side to achieve at least a 2-1/2-inch width. Pull back halfway every other vertical strip, and place a strip horizontally across remaining vertical strips. Return to their original positions the vertical strips that were pulled back, and pull back the other vertical strips.
- 5
Place another strip horizontally across remaining vertical strips as close as possible to first horizontal strip. Continue to tightly weave 1 horizontal strip at a time into the vertical strips, working out form the center to make at least a 2-1/2-x-2-1/2-inch lattice top for each mini pie. Using a spatula, carefully transfer lattice tops to prepared pie plates.Using a knife, trim the edges. Gently press edge of lattice tops to seal.
- 6
Brush top and edges of dough with cream.
- 7
Sprinkle the top of each pie with 1 teaspoon turbinado sugar.
- 8
Bake until crusts are golden, 18 to 24 minutes.
- 9
Serve warm with a scoop of vanilla ice cream, if desired.