Baby Cherry Pies
- 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.