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
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.
“With a wonderfully flaky crust, these stuffed cherry pies always make a quick dessert,” Monica Larkin notes from Shinnston, West Virginia. “My family loves them after dinner or as a snack, but they’re also wonderful for my husband’s take-along lunch.” —Monica Larkin, Shinnston, West Virginia
The simple combination of raspberries and cherries is the delectable difference in this pie. "My family prefers it with a lattice crust," says Fern Buffington of Traer, Iowa, "but feel free to top it any way you like."
My great-aunt in Pennsylvania's a great country cook, and she gave this recipe to me. It's one of my husband's favorites. I like it, too—it's easier than two-crust pies, plus I've used both fresh and frozen cherries with good results.