Sweet Cherry Mini Pies

Recipe

Dessert
Sweet Cherry Mini Pies

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Mini cherry pies drizzled in a cherry juice glaze and sprinkled with coarse sugar

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3.42 out of 5 stars
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12 ratings

Recipe Data

24
Servings
45min
Prep
1hr10min
Total

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Description

Bake these flaky stars for a Fourth of July treat. To prep with fresh cherries, add two extra tablespoons of juice to the filling.

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Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
2 (15 oz each) packages Hy-Vee ready-to-bake 9-inch pie crusts (4 crusts), divided
¼ c. Hy-Vee granulated sugar
1 tbsp. Hy-Vee cornstarch
¼ c. plus 1 to 2 tbsp Hy-Vee cherry juice, divided
1 (12 oz) pkg Hy-Vee frozen dark sweet cherries, thawed
¼ tsp. Hy-Vee almond extract
2 tbsp. Hy-Vee heavy whipping cream
2 tbsp. coarse sugar, for sprinkling
1 c. Hy-Vee powdered sugar

Directions

  1. Let crusts stand at room temperature for 30 minutes.
  2. For filling, in a small saucepan combine granulated sugar and cornstarch. Add 1/4 cup cherry juice; combine well. Stir in cherries. Cook over high heat until thickened and bubbly. Add almond extract. Cool slightly.
  3. Meanwhile, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  4. Working in batches, unroll one crust on a lightly floured surface. Using a 3-1/2-inch star-shape cookie cutter, cut out 12 stars, rerolling scraps as needed. Place six stars 2 inches apart on prepared cookie sheet.
  5. Brush edges of stars with water. Place 1 rounded teaspoon filling in center of each star. Top each with another star cutout. Press edges together and seal with a fork. Brush tops with cream and sprinkle with coarse sugar. Prick top pastry several times.
  6. Bake for 20 to 25 minutes or until crusts are golden brown. Cool on a wire rack. Repeat with remaining pie crusts and filling.
  7. For glaze, in a small bowl combine powdered sugar and remaining 1 to 2 tablespoons cherry juice until smooth. Drizzle glaze over pastries.

Nutrition facts

Servings

190 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 10mg
  • Sodium: 180mg
  • Total Carbohydrates: 28g
  • Protein: 1g

Daily Values

0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 0%

Recipe Source:

Hy-Vee Seasons Summer 2016.