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Lots of Love Cherry Pies

 Lots of Love Cherry Pies
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
12 ServingsPrep: 30 min. + chilling Bake: 15 min./batch + cooling

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 1 hour or until
  • easy to handle.
  • In a large saucepan, combine sugar, water, cornstarch and lemon juice
  • until smooth. Add cherries. Bring to a boil; cook and stir 1 minute
  • or until thickened. Remove from heat. Stir in extract. Set aside to

2 of 2

Lots of Love Cherry Pies (continued)

Directions (continued)

  • cool.
  • Preheat oven to 400°. 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 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 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.