Baby Cherry Pies

Ingredients

CRUST

• 2 1/2 cups 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 cold ice water

FILLING

• 6 cups pitted tart cherries
• 1 1/2 cups sugar
• 1 dash ground cinnamon
• 4 tablespoons cornstarch
• 1 egg, mixed with 2 tbsp. cold water for brushing
• sugar, and cinnamon for sprinkling

Directions

1. 1

   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.

2. 2

   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 the heat and cool.

3. 3

   For 12 mini pies, preheat oven to 400°F 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 a pie filling, cinching edges gently. Brush with egg wash, sprinkle with sugar and bake for 5 minutes at 375F, then for about 25 minutes at 350°F

4. 4

   For a regular pie, cut dough in half. On a lightly floured surface, roll out one 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 crust. Brush pie with egg wash and sprinkle with sugar and cinnamon. Place pie on baking tray and bake for 15 minutes. Reduce heat to 375F, and continue cooking until crust is a rich golden brown, about 20 minutes. Cool pie for an hour before serving.