Mini-Cherry Pies

Vegetarian
Health score
2%
Mini-Cherry Pies
45 min.
12
447kcal

Suggestions

Ingredients

  • pounds cherries sour pitted
  • tablespoons cornstarch 
  • cups flour all-purpose
  • 0.8 cup granulated sugar divided
  • tablespoons cup heavy whipping cream 
  • tablespoon juice of lemon fresh
  • 0.5 cup pecans toasted
  • 0.3 cup sugar 
  • cup butter unsalted cold cut into ½- inch cubes
  • teaspoon vanilla extract pure
  • 0.7 tablespoon water cold divided

Equipment

  • food processor
  • bowl
  • sauce pan
  • oven
  • knife
  • plastic wrap
  • spatula

Directions

  1. Add butter to flour mixture, pulsing until mixture is crumbly, approximately 30 seconds.With the food processor running,gradually add 2/3 cup cold water, in a slow steady stream, through lid opening until mixture forms a ball. Flatten dough into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.Preheat oven to 350 degrees.On a lightly floured surface, roll 1 pastry disk to a 1/8-inch thickness. Fit dough into 12 (2-1/2-inch) mini pie plates. Trim dough around the edges. Freeze until dough is firm, approximately 10 minutes.Prick the bottoms and sides of dough with a fork.
  2. Bake until golden, 6 to 8 minutes.In a small bowl, combine cornstarch and remaining 2 tablespoons cold water, stirring until mixture is blended.In a large saucepan, combine cherries, cornstarch mixture, remaining 1/4 cup granulated sugar, and remaining 1/2 teaspoon salt. Cook over medium heat until cherries are soft and mixture is thick.
  3. Add lemon juice and vanilla, stirring to combine.On a lightly floured surface, roll remaining pastry disk to a 1/8-inch thickness.
  4. Cut dough into very thin (1/8 to 1/4-inch-wide) strips. Arrange enough dough strips vertically side by side to achieve at least a 2-1/2-inch width. Pull back halfway every other vertical strip, and place a strip horizontally across remaining vertical strips. Return to their original positions the vertical strips that were pulled back, and pull back the other vertical strips.
  5. Place another strip horizontally across remaining vertical strips as close as possible to first horizontal strip. Continue to tightly weave 1 horizontal strip at a time into the vertical strips, working out form the center to make at least a 2-1/2-x-2-1/2-inch lattice top for each mini pie. Using a spatula, carefully transfer lattice tops to prepared pie plates.Using a knife, trim the edges. Gently press edge of lattice tops to seal.
  6. Brush top and edges of dough with cream.
  7. Sprinkle the top of each pie with 1 teaspoon turbinado sugar.
  8. Bake until crusts are golden, 18 to 24 minutes.
  9. Serve warm with a scoop of vanilla ice cream, if desired.

Nutrition Facts

Calories447kcal
Protein5.06%
Fat40.04%
Carbs54.9%

Properties

Glycemic Index
14.76
Glycemic Load
34.06
Inflammation Score
-6
Nutrition Score
9.4621739130435%

Flavonoids

Cyanidin
23.28mg
Delphinidin
0.3mg
Pelargonidin
0.2mg
Peonidin
1.13mg
Catechin
3.59mg
Epigallocatechin
0.49mg
Epicatechin
3.81mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Isorhamnetin
0.04mg
Kaempferol
0.18mg
Myricetin
0.04mg
Quercetin
1.74mg

Nutrients percent of daily need

Calories:447.25kcal
22.36%
Fat:20.27g
31.19%
Saturated Fat:10.93g
68.3%
Carbohydrates:62.54g
20.85%
Net Carbohydrates:59.41g
21.6%
Sugar:26.76g
29.73%
Cholesterol:44.91mg
14.97%
Sodium:4.38mg
0.19%
Protein:5.76g
11.52%
Manganese:0.53mg
26.38%
Vitamin B1:0.38mg
25.12%
Selenium:14.7µg
21%
Folate:81.15µg
20.29%
Vitamin B2:0.25mg
14.85%
Vitamin B3:2.64mg
13.19%
Iron:2.35mg
13.04%
Fiber:3.12g
12.5%
Vitamin A:578.62IU
11.57%
Copper:0.16mg
8.04%
Phosphorus:79.35mg
7.94%
Vitamin C:5.84mg
7.08%
Potassium:240.71mg
6.88%
Magnesium:23.36mg
5.84%
Vitamin E:0.61mg
4.07%
Vitamin B5:0.4mg
4.01%
Zinc:0.56mg
3.75%
Vitamin B6:0.07mg
3.33%
Vitamin K:3.3µg
3.14%
Calcium:26.77mg
2.68%
Vitamin D:0.34µg
2.29%
Source:Foodista