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Lots of Love Cherry Pies Recipe

Lots of Love Cherry Pies Recipe photo by Taste of Home

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Become the Queen of Hearts when you make these tart-style cherry pies (but without the pepper and treacle, as in "Alice and Wonderland"). Made as single servings, they disappear at the hands of friends and knaves alike. —Taste of Home Test Kitchen

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Lots of Love Cherry Pies Recipe

Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Yield: 12 Servings

30 15 45

Ingredients

3-3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
3/4 cup shortening
9 to 10 tablespoons cold water
FILLING:
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 teaspoon almond extract
1 egg, lightly beaten
Coarse sugar

Directions

In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate for 1 hour or until easy to handle.
In a large saucepan, combine the sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in extract. Set aside to cool.
On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)
Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.
Bake at 400° for 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
Let pies stand for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 pie (calculated without coarse sugar) equals 445 calories, 28 g fat (13 g saturated fat), 58 mg cholesterol, 262 mg sodium, 43 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Lots of Love Cherry Pies in Taste of Home February/March 2012, p69

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Lots of Love Cherry Pies

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Reviewed on Feb. 24, 2013 by Deutsche Kuche

My husband loves pies, but for just two people a whole pie is too much and is often wasted. Since I wanted to bake a cherry pie for Valentine's Day and Washington's birthday I adopted this recipe using Pillsbury refigerated pie crust and canned cherry filling. To give the pies more color, i sprinked each with Betty Crocker red decorating sugar. This is a nice weekend treat that I will definately make again using different cookie cutter shapes. For St. Patricks Day - I want to make pots of gold - shamrocks filled with apple pie filling and sprinkled with yellow and green decorating sugar. And for Easter - easter eggs decorated with different color sugars. The possibilities are endless. Thanks for the great idea.

Reviewed on Feb. 12, 2013 by JennyQ

I did not make the pie crust, instead I bought pre-made pie crust. Worked just fine. The filling is excellent! Yum! I did not use parchment paper, but I should have because they did burn. My fault. Will make these again!

Reviewed on Feb. 07, 2013 by eyeball4

I use cherry pie filling--much quicker--drizzle with pink icing when cool!!