Little Cherry Pies Recipe

Little Cherry Pies Recipe photo by Taste of Home

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Straight from our Test Kitchen, this version of America's all-time favorite dessert is a perfect fit for two. A can of red cherries, refrigerated pie pastry and a few kitchen staples are all you'll need to make the tiny pies.

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Little Cherry Pies Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 2 Servings

20 25 45

Ingredients

1 can (14-1/2 ounces) pitted tart red cherries
6 tablespoons sugar
2 tablespoons cornstarch
Pinch salt
3 tablespoons cold water
1-1/2 teaspoons butter
1/8 teaspoon almond extract
1/8 teaspoon red liquid food coloring, optional
1 sheet refrigerated pie pastry

Directions

Drain cherries, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in water and reserved juice until smooth. Add cherries. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat; stir in the butter, extract and food coloring if desired. Cool.
Roll out pastry into a 13-in. circle. Cut a 13-in. x 8-in. rectangle from center of circle. Cut widthwise in half; transfer each half to a 5-in. pie plate. Trim pastry even with edge. Add filling. Cut remaining pastry lengthwise into 1/2-in. strips; make a lattice crust for each pie. Bake at 375° for 25-30 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 2 pies.

Nutritional Analysis: 1 pie equals 786 calories, 32 g fat (14 g saturated fat), 29 mg cholesterol, 532 mg sodium, 119 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Little Cherry Pies in Cooking for 2 Spring 2005, p39