Baby Cherry Pies
Baby Cherry Pies
Try this quick and easy baby cherry pie recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
  • For Crust:
  • 2½ cups (625 mL) all purpose flour
  • ½ teaspoon (2 mL) fine salt
  • ½ cup (125 mL) cold unsalted butter
  • ½ cup (125 mL) vegetable shortening
  • 2 tablespoons (25 mL) fresh lemon juice
  • ½cup (125 mL) ice cold water
  • Cherry Filling:
  • 8 cups (2L) pitted tart cherries
  • 2 cups (500 mL) sugar
  • Dash ground cinnamon
  • 6 tablespoons (75 mL) cornstarch
  • 2 tablespoons (25 mL) cold water, for brushing
  • Sugar and cinnamon for sprinkling
  1. For crust, combine flour with salt. Cut in butter and shortening until dough is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes
  2. For filling, bring cherries, sugar and cinnamon up to a simmer. Cook for 15 minutes, stirring often. Whisk cornstartch with 1/4 cup (50 mL) cold water and stir into cherries. Cook until thickened, then remove from heat and cool
  3. Preheat oven to 400°F (200°C). Cut dough in half
  4. On a lightly floured surface, roll out once piece of dough into a circle large enough to fit a 9-inch (23 cm) pie pan
  5. Line pan with pastry and trim edges
  6. Spoon cherry filling into shell
  7. Roll out remaining dough and cut a 1-inch (3 cm) hole in center of pie
  8. Brush pie with eggwash and sprinkle with sugar and cinnamon
  9. Place pie onto a baking tray and bake for 15 minutes
  10. Reduce oven temperature to 375°F (190°C) and continue cooking until crust is a rich golden brown. Cool pie for an hour before slicing
  11. Alternately, for 12 mini pies, roll out two-thirds of dough and cut circles to line 12 regular muffin cups. Fill with cherry filling
  12. Roll out remaining dough and cut into 1/2-inch strips
  13. On a lightly floured surface, make a lattice-top pattern then, with a 2 1/2-inch cookie cutter cut 12 lattice tops and with a spatula gently place each on pie filling, cinching edges gently
  14. Brush with eggwash, sprinkle with sugar and bake for 5 minutes at 375°F, then for about 25 minutes at 350°F

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