Mini-Cherry Pies

Mini-Cherry Pies

  Ready in : 45 mins

Mini-Cherry Pies is a lacto ovo vegetarian dessert. This recipe serves 12 and costs $1.11 per serving. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 447 calories. This recipe from Foodista has 3 fans. Head to the store and pick up granulated sugar, vanillan extract, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so outstanding. Mini Cherry Pies, Mini Cherry Pies, and Mini Cherry Pies are very similar to this recipe.

Ingredients

cherries

cherries

2 pounds

cornstarch

cornstarch

2 tablespoons

flour

flour

4 cups

granulated sugar

granulated sugar

0.75 cup

heavy whipping cream

heavy whipping cream

3 tablespoons

lemon juice

lemon juice

1 tablespoon

pecans

pecans

0.5 cup

turbinado sugar

turbinado sugar

0.25 cup

butter

butter

1 cup

vanilla extract

vanilla extract

1 teaspoon

plus 2 water

plus 2 water

0.6666667 tablespoon

Cooking in Steps

  1. 1
    Add butter to flour mixture, pulsing until mixture is crumbly, approximately 30 seconds.With the food processor running,gradually add 2/3 cup cold water, in a slow steady stream, through lid opening until mixture forms a ball. Flatten dough into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.Preheat oven to 350 degrees.On a lightly floured surface, roll 1 pastry disk to a 1/8-inch thickness. Fit dough into 12 (2-1/2-inch) mini pie plates. Trim dough around the edges. Freeze until dough is firm, approximately 10 minutes.Prick the bottoms and sides of dough with a fork.

    butter

    butter

    dough

    dough

    all purpose flour

    all purpose flour

    water

    water

    roll

    roll

    wrap

    wrap

    food processor
    food processor
    plastic wrap
    plastic wrap
    oven
    oven
  2. 2
    Bake until golden, 6 to 8 minutes.In a small bowl, combine cornstarch and remaining 2 tablespoons cold water, stirring until mixture is blended.In a large saucepan, combine cherries, cornstarch mixture, remaining 1/4 cup granulated sugar, and remaining 1/2 teaspoon salt. Cook over medium heat until cherries are soft and mixture is thick.

    granulated sugar

    granulated sugar

    corn starch

    corn starch

    cherries

    cherries

    water

    water

    salt

    salt

    oven
    oven
    sauce pan
    sauce pan
    bowl
    bowl
  3. 3
    Add lemon juice and vanilla, stirring to combine.On a lightly floured surface, roll remaining pastry disk to a 1/8-inch thickness.

    lemon juice

    lemon juice

    vanilla

    vanilla

    roll

    roll

  4. 4
    Cut dough into very thin (1/8 to 1/4-inch-wide) strips. Arrange enough dough strips vertically side by side to achieve at least a 2-1/2-inch width. Pull back halfway every other vertical strip, and place a strip horizontally across remaining vertical strips. Return to their original positions the vertical strips that were pulled back, and pull back the other vertical strips.

    dough

    dough

  5. 5
    Place another strip horizontally across remaining vertical strips as close as possible to first horizontal strip. Continue to tightly weave 1 horizontal strip at a time into the vertical strips, working out form the center to make at least a 2-1/2-x-2-1/2-inch lattice top for each mini pie. Using a spatula, carefully transfer lattice tops to prepared pie plates.Using a knife, trim the edges. Gently press edge of lattice tops to seal.

    spatula
    spatula
    knife
    knife
  6. 6
    Brush top and edges of dough with cream.

    cream

    cream

    dough

    dough

  7. 7
    Sprinkle the top of each pie with 1 teaspoon turbinado sugar.

    turbinado sugar

    turbinado sugar

  8. 8
    Bake until crusts are golden, 18 to 24 minutes.

    oven
    oven
  9. 9
    Serve warm with a scoop of vanilla ice cream, if desired.

    vanilla ice cream

    vanilla ice cream