These were pretty good. I liked them quite a bit. How well they were received by the kids depended on how much they liked cherries. :)
Pie crust (Make while you toddler is napping and put in the fridge for later. :)
- 1 1/4 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1/3 cup + 1 Tablespoon shortening (I used butter flavored)
- 1/4 cup ice water
- Mix the flour and salt in a bowl. Cut in the shortening until it resembles coarse breadcrumbs.
- Add water a Tablespoon at a time and toss until the dough comes together.
- Pat into a ball, cover with plastic wrap, and put in the fridge until ready to use.
Cherry filling (certainly you could spice this up some, but I was going for ease. -you probably only need to make about 1/2 this much for just 6 pies)
- 2 cups cherries (I used frozen pie cherries which I defrosted in the microwave -no pre-planning on my part)
- 2 or 3 Tablespoons sugar (I think I used 2 heaping Tablespoons because the cherries are a bit tart.)
- 2 -3 Tablespoons flour (again, I used heaping Tablespoons and I think 3 this time because the cherries were plenty juicy
- Mix together in a bowl.
To make the pies
- Roll out dough on a floured surface and cut out 12 heart shapes with a cookie cutter. Mine was about 3 1/2 inches across.
- Prepare a cookie sheet by lining with parchment paper. Place 6 of the hearts evenly spaced on the parchment. Add a little cherry filling. Notice the key word. I thought I was putting a little and leaving enough room for the top - wrong! They leaked out all over the place. Of course I took advantage of that and brushed the juices over the top of the pies so they had a sweetish pink glaze, but that is beside the point. I was super glad they were on parchment because they made a mess. My fault to be sure, but messy.
- Top the pies with the remaining 6 heart shaped crust pieces. Now, if you didn't make a juicy mess, you may need to wet the edge with water to seal the hearts closed. I certainly didn't. With or without the water, seal the edges of the heart pies together by pressing down all around the edge with the tines of a fork.
- Bake at 375 for 20-30 minutes. (Sorry not sure exactly how long they ended up taking. I'm thinking it was closer to the 30 end for this size.)
Note -with my remaining cherries and crust I did make 1 pie in a jar. I just pushed the crust into the bottom of the small canning (jelly) jar and filled it as full as I dared with cherries. Pretty sure mine was 1 size smaller than those used on our best bites. While I'm hear, I have to say I just clicked on their cupcake link. Now I need to try those. Yum!