Lots of Love Cherry Pies Recipe
- 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
- 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
- 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.
Reviews for Lots of Love Cherry Pies(5)
Sort By :
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.
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!
I use cherry pie filling--much quicker--drizzle with pink icing when cool!!
made recipe exactly as given except I brushed the bottom crust with egg white to keep bottom crust from getting soggy.
Everyone loved them. Will definetly make again, for family and special occasions.
The crust was so flakey and good! (I used butter flavored shortening) Love the filling too!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Birthday Recipes >
- Cherry Pie Recipes >
- Cherry Pie Recipes >
- Cherry Recipes >
- Christmas Desserts >
- Christmas Recipes >
- Desserts >
- Father's Day Recipes >
- Fruit Pie Recipes >
- Homemade Pie Crust >
- July 4th Desserts >
- July 4th Recipes >
- Kids Desserts >
- Labor Day Desserts >
- Labor Day Recipes >
- Memorial Day Desserts >
- Memorial Day Recipes >
- Pie Baking >
- Pie Crust Recipes >