Double-Cherry Pies

Double-Cherry Pies Recipe
Howard L. Puckett
Dried fruit provides rich, concentrated cherry flavor, a contrast to the tart frozen cherries. The white, creamy chocolate topping drizzles the pies with sweetness.

Yield:

12 servings (serving size: 1 pie)

Recipe from

Nutritional 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

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
1/4 cup white chocolate baking chips

Preparation

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.

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.

Preheat oven to 425°.

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.

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.

Note:

Maureen Callahan,

October 2006
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