I am entering this dessert in the wonderful Serendipity Contest. This is a contest to make the “most pleasing dessert”. ::crosses fingers and toes:: I hope I win, I hope I win. 🙂
Yesterday (February 20) was Cherry Pie Day. Now, this is a holiday I can enjoy. 🙂 So, I decided to make some little pies to celebrate the occasion. I didn’t plan this in advance, so I ran home on my lunch break to make the pie crust. I enjoyed the DB Lemon Pie crust so much, I decided to use this recipe to my cherry pie crust also.
I decided to not cheat and buy cherry pie filling in a can, instead I got cherries in water to make my own pie filling. The cherries had to sit in the mixture for a couple minutes to absorb all of the dry ingredients.
Here are 3 of them finished!
I used my new heart pan that I got onsale after Valentines day, the heart shapes didn’t turn out as well as I would’ve liked, oh well. I made 6 last night. This is my favorite.
John claims he doesn’t like cherry pies that much. He told me several times that he probably wouldn’t eat more than a bite or two. When they came out of the oven though, it was a different story, he ate two! I brought the remaing 3 pies to work today, my coworkers are all very happy about that. 🙂 I think there’s only 1 left!
Recipes after the break
For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water
To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
1 recipe pastry for a 9 inch single crust pie
2 1/2 cups pitted sour cherries (I used 2 cans of tart cherries in water)
3/4 cup white sugar ( I used Splenda)
3 tablespoons all-purpose flour (Based on other’s reviews of this recipe from allrecipes, I upped the flour to 1/4 cup)
1 tablespoon butter
1 pinch salt
Line a 9 inch pie plate with pastry.
Mix sugar, flour, and salt; toss with cherries, mixing well. Pour cherry filling into pie shell, and dot with butter or margarine.
Weave strips of pastry into a lattice top.
Bake at 400 degrees F (205 degrees C) for 40 minutes. (My little pies only took 30 minutes.)