Little Cherry Pies

Name: Little Cherry Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 pies.
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

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.

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.