Mini-Cherry Pies

If you have approximately 45 minutes to spend in the kitchen, Mini-Cherry Pies might be a great lacto ovo vegetarian recipe to try. This recipe serves 12 and costs $1.11 per serving. This dessert has 447 calories, 6g of protein, and 20g of fat per serving. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. Head to the store and pick up cherries, butter, pecans, and a few other things to make it today. Overall, this recipe earns a not so awesome spoonacular score of 33%. Try Mini Cherry Pies, Mini Cherry Pies, and Mini Cherry Pies for similar recipes.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Directions:
2. In the work bowl of a food processor, combine flour, 1/2 cup granulated sugar, pecans, and 1/2 teaspoon salt, pulsing to blend. Add butter to flour mixture, pulsing until mixture is crumbly, approximately 30 seconds.
3. 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.
4. Preheat oven to 350 degrees.
5. 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.
6. Prick the bottoms and sides of dough with a fork. Bake until golden, 6 to 8 minutes.
7. In a small bowl, combine cornstarch and remaining 2 tablespoons cold water, stirring until mixture is blended.
8. 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. Add lemon juice and vanilla, stirring to combine.
9. On a lightly floured surface, roll remaining pastry disk to a 1/8-inch thickness. 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. 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.
10. Using a knife, trim the edges. Gently press edge of lattice tops to seal. Brush top and edges of dough with cream. Sprinkle the top of each pie with 1 teaspoon turbinado sugar. Bake until crusts are golden, 18 to 24 minutes. Serve warm with a scoop of vanilla ice cream, if desired.

 

Step by step:

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.

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.

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

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.

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.

6. Brush top and edges of dough with cream.

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

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

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

Nutrition Information:

covered percent of daily need