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Little Cherry Pies

 Little Cherry Pies
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.
2 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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 McCormick® Pure Almond Extract
  • 1/8 teaspoon red liquid food coloring, optional
  • 1 sheet refrigerated pie pastry


  • 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.

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Little Cherry Pies (continued)

Nutritional Facts: 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.