Little Cherry Pies Recipe
Little Cherry Pies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 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 almond extract
  • 1/8 teaspoon red liquid food coloring, optional
  • 1 sheet refrigerated pie pastry

Directions

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.
Originally published as Little Cherry Pies in Cooking for 2 Spring 2005, p39

Nutritional Facts

1 each: 786 calories, 32g fat (14g saturated fat), 29mg cholesterol, 532mg sodium, 119g carbohydrate (0 sugars, 3g fiber), 6g protein.

  • 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 almond extract
  • 1/8 teaspoon red liquid food coloring, optional
  • 1 sheet refrigerated pie pastry
  1. 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.
  2. 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.
Originally published as Little Cherry Pies in Cooking for 2 Spring 2005, p39

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