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Double-Cherry Pies

Howard L. Puckett
Yield 12 servings (serving size: 1 pie)
Dried fruit provides rich, concentrated cherry flavor, a contrast to the tart frozen cherries. The white, creamy chocolate topping drizzles the pies with sweetness.

Ingredients

  • 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
  • 1/4 cup white chocolate baking chips

Nutrition Information

  • calories 244
  • caloriesfromfat 27 %
  • fat 7.4 g
  • satfat 3.8 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 3.9 g
  • carbohydrate 40.5 g
  • fiber 2.2 g
  • cholesterol 16 mg
  • iron 1.4 mg
  • sodium 93 mg
  • calcium 34 mg

How to Make It

  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.