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February 20, 2010 / Sarah

National Cherry Pie Day


 

Double-Cherry Pies
From Cooking Light

1  cup  dried sweet cherries
1/4  cup  sugar
1  tablespoon  fresh lemon juice
1/2  teaspoon  ground cinnamon
1  (16-ounce) bag frozen sour cherries, thawed and drained
1  tablespoon  butter
2 1/2  teaspoons  cornstarch
1/2  teaspoon  vanilla extract
12  Sweet Cream Cheese Dough circles (recipe below)
1/4  cup  white chocolate baking chips

  1. Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
  2. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.
  3. Preheat oven to 425°.
  4. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
  5. Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

Sweet Cream Cheese Dough

2  cups  all-purpose flour (about 9 ounces)
1/4  cup  sugar
1/4  teaspoon  baking powder
1/8  teaspoon  salt
1/4  cup  chilled butter, cut into small pieces
1/4  cup  (2 ounces) chilled 1/3-less-fat cream cheese, cut into small pieces
1  tablespoon  cider vinegar
4  to 5 tablespoons ice water

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined. Add chilled butter, cream cheese, and cider vinegar; pulse 4 times. Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball). (Mixture may appear crumbly but will stick together when pressed between fingers.)
  2. Place half of dough into a 1-cup measuring cup, pressing to compact dough. Remove dough from cup, and form into a ball. Divide ball into 6 equal portions. Repeat procedure with remaining dough. Cover and chill 15 minutes.
  3. Place each dough portion between 2 sheets of plastic wrap. Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use.

I cut the recipe for each in half, but didn’t have quite enough filling for my six rounds.  I think if I were to make this again, I would increase the measurements a little bit for all of the filling ingredients.

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2 Comments

Leave a Comment
  1. Erin / Feb 20 2010 7:05 pm

    I’m not a cherry fan, but they look yummy! And, if I showed Aaron this post, he would make me drive to your house (in our 1″ of snow) to pick one up for him! Lol!

    • Sarah / Feb 21 2010 12:10 pm

      I’m not a cherry pie fan (or any pie for that matter), but these were REALLY good!

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