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Rating: 4 stars
3 Ratings
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  • 4 star values: 1
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Dried fruit provides rich, concentrated cherry flavor, a contrast to the tart frozen cherries. The white, creamy chocolate topping drizzles the pies with sweetness.

Maureen Callahan
Recipe by Cooking Light October 2006

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Credit: Howard L. Puckett

Recipe Summary

Yield:
12 servings (serving size: 1 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

244 calories; calories from fat 27%; fat 7.4g; saturated fat 3.8g; mono fat 2.7g; poly fat 0.4g; protein 3.9g; carbohydrates 40.5g; fiber 2.2g; cholesterol 16mg; iron 1.4mg; sodium 93mg; calcium 34mg.
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