Sweet Treats for your Valentine!
I made these little individual pies Sunday afternoon, and had they not burned...because I did not use parchment paper they would have been completely irresistible! The filling was once I ripped off all the burnt edges! The original recipe expects you to make the pie crust. Pie crust is one of few things I have noooo desire to even try to make in my kitchen. Don't get me wrong, my Mom makes one awesome homemade cherry pie (with homemade crust). But crust making is just not for me.
Jenny's Lots of Love Cherry Pies
adapted from Taste of Home- Lots of Love Cherry Pies
2 boxes (2 pie crusts each) of pre-made pie crusts
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 teaspoon almond extract
1 egg, lightly beaten
Coarse sugar
Directions
•In a large saucepan, combine the sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in extract. Set aside to cool.
•On a lightly floured surface, unroll one portion of dough. Cut out 6 hearts with a floured 4-in. heart-shaped cookie cutter. Repeat with the 3 other pre-made pie crusts. Transfer half of the hearts to a parchment-lined baking sheet.
•Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.
•Bake at 400° for 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
•Let pies stand for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen
adapted from Taste of Home- Lots of Love Cherry Pies
2 boxes (2 pie crusts each) of pre-made pie crusts
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 teaspoon almond extract
1 egg, lightly beaten
Coarse sugar
Directions
•In a large saucepan, combine the sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in extract. Set aside to cool.
•On a lightly floured surface, unroll one portion of dough. Cut out 6 hearts with a floured 4-in. heart-shaped cookie cutter. Repeat with the 3 other pre-made pie crusts. Transfer half of the hearts to a parchment-lined baking sheet.
•Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.
•Bake at 400° for 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
•Let pies stand for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen
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