Baby Cherry Pies

  • Cooking Time55 mins
  • Serves12
For the For the Crust:
2 1/2 all purpose flour
1/2 teaspoon fine salt
1/2 cup cold unsalted butter
1/2 cup vegetable shortening
2 tablespoons fresh lemon juice
1/4 cup ice cold water
For the For the Cherry Filling:
6 cups pitted tart cherries
1 1/2 cups sugar
Dash ground cinnamon
4 1/2 tablespoons cornstarch
1 egg mixed with 2 tbsp (25 ml) cold water, for brushing
Sugar and cinnamon for sprinkling

For the For the Crust

For crust, combine flour with salt. Cut in butter and shortening until dough is a rough crumbly texture.

Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.

For filling, bring cherries, sugar and cinnamon up to a simmer. Cook for 15 minutes, stirring often. Whisk cornstarch with 1/4 cup cold water and stir into cherries.

Cook until thickened, then remove from heat and cool.

For a regular pie, preheat oven to 200°C. Cut dough in half. On a lightly floured surface, roll out once piece of dough into a circle large enough to fit a 9-inch pie pan.

Line pan with pastry and trim edges. Spoon cherry filling into shell. Roll out remaining dough to fit on top and cut a 1-inch hole in center of pie.

Brush pie with eggwash and sprinkle with sugar and cinnamon. Place pie onto a baking tray and bake for 15 minutes.

Reduce oven temperature to 190°C and continue cooking until crust is a rich golden brown. Cool pie for an hour before slicing.

Alternately, for 12 mini pies, roll out two-thirds of dough and cut circles to line 12 regular muffin cups. Fill with cherry filling.

Roll out remaining dough and cut into 1/2 inch strips. 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.

Brush with eggwash, sprinkle with sugar and bake for 5 minutes at 190°C, then for about 25 minutes at 175°C.

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