Little Cherry Pies – a delicious recipe with red cherries, sugar, cornstarch, salt, cold water, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain cherries, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in water and reserved juice until smooth. Add cherries. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat; stir in the butter, extract and food coloring if desired. Cool.
2
Roll out pastry into a 13-in. circle. Cut a 13-in. x 8-in. rectangle from center of circle. Cut widthwise in half; transfer each half to a 5-in. pie plate. Trim pastry even with edge. Add filling. Cut remaining pastry lengthwise into 1/2-in. strips; make a lattice crust for each pie. Bake at 375u00b0 for 25-30 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
296
kcal
Calories
20
g
Fat
30
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can (14-1/2 ounces) pitted tart red cherries, 6 tablespoons sugar, 2 tablespoons cornstarch, Pinch salt, and more.
Yes, Little Cherry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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