Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Mini-Cherry Pies

 
Mini-Cherry Pies
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $1.11

$1.11 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:34%

Spoonacular Score: 34%

 

Mini-Cherry Pies is a lacto ovo vegetarian dessert. This recipe serves 12 and costs $1.11 per serving. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 447 calories. This recipe from Foodista has 3 fans. Head to the store and pick up granulated sugar, vanillan extract, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so outstanding. Mini Cherry Pies, Mini Cherry Pies, and Mini Cherry Pies are very similar to this recipe.

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Vineyards Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.

Vineyards Late Harvest Riesling

Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.

» Get this wine on Amazon.com

Ingredients

Servings:
2 pounds
2 pounds sour cherries
sour cherries
2 Tbsps
2 Tbsps cornstarch
cornstarch
4 cups
4 cups flour
flour
0.75 cup
0.75 cup granulated sugar
granulated sugar
3 Tbsps
3 Tbsps heavy whipping cream
heavy whipping cream
1 Tbsp
1 Tbsp fresh lemon juice
fresh lemon juice
0.5 cup
0.5 cup pecans
pecans
0.25 cup
0.25 cup turbinado sugar
turbinado sugar
0.25 cup
0.25 cup turbinado sugar
turbinado sugar
1 cup
1 cup unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
0.67 Tbsps
0.67 Tbsps plus 2 water
plus 2 water
2 pounds sour cherries
2 pounds
sour cherries
2 Tbsps cornstarch
2 Tbsps
cornstarch
4 cups flour
4 cups
flour
0.75 cup granulated sugar
0.75 cup
granulated sugar
3 Tbsps heavy whipping cream
3 Tbsps
heavy whipping cream
1 Tbsp fresh lemon juice
1 Tbsp
fresh lemon juice
0.5 cup pecans
0.5 cup
pecans
0.25 cup turbinado sugar
0.25 cup
turbinado sugar
0.25 cup turbinado sugar
0.25 cup
turbinado sugar
1 cup unsalted butter
1 cup
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
0.67 Tbsps plus 2 water
0.67 Tbsps
plus 2 water

Equipment

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


Instructions

  1. Directions:
  2. In the work bowl of a food processor, combine flour, 1/2 cup granulated sugar, pecans, and 1/2 teaspoon salt, pulsing to blend. Add butter to flour mixture, pulsing until mixture is crumbly, approximately 30 seconds.
  3. 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.
  4. Preheat oven to 350 degrees.
  5. 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.
  6. Prick the bottoms and sides of dough with a fork. Bake until golden, 6 to 8 minutes.
  7. In a small bowl, combine cornstarch and remaining 2 tablespoons cold water, stirring until mixture is blended.
  8. 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. Add lemon juice and vanilla, stirring to combine.
  9. On a lightly floured surface, roll remaining pastry disk to a 1/8-inch thickness. 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. 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.
  10. Using a knife, trim the edges. Gently press edge of lattice tops to seal. Brush top and edges of dough with cream. Sprinkle the top of each pie with 1 teaspoon turbinado sugar. Bake until crusts are golden, 18 to 24 minutes. Serve warm with a scoop of vanilla ice cream, if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.15
Ingredient
2 pounds sour cherries
2 tablespoons cornstarch
4 cups flour
¾ cups granulated sugar
3 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
½ cups pecans
¼ cups turbinado sugar
¼ cups turbinado sugar
1 cup unsalted butter
1 teaspoon vanilla extract
Price
$7.86
$0.07
$0.67
$0.21
$0.24
$0.10
$1.54
$0.45
$0.45
$1.95
$0.30
$13.82

Nutritional Information

Quickview
463 Calories
5g Protein
20g Total Fat
66g Carbs
2% Health Score
Limit These
Calories
463k
23%

Fat
20g
31%

  Saturated Fat
10g
68%

Carbohydrates
66g
22%

  Sugar
30g
34%

Cholesterol
44mg
15%

Sodium
4mg
0%

Get Enough Of These
Protein
5g
12%

Manganese
0.53mg
26%

Vitamin B1
0.38mg
25%

Selenium
14µg
21%

Folate
81µg
20%

Vitamin B2
0.25mg
15%

Vitamin B3
2mg
13%

Iron
2mg
13%

Fiber
3g
13%

Vitamin A
578IU
12%

Copper
0.16mg
8%

Phosphorus
79mg
8%

Vitamin C
5mg
7%

Potassium
241mg
7%

Magnesium
23mg
6%

Vitamin E
0.61mg
4%

Vitamin B5
0.4mg
4%

Zinc
0.56mg
4%

Vitamin B6
0.07mg
3%

Vitamin K
3µg
3%

Calcium
27mg
3%

Vitamin D
0.34µg
2%

covered percent of daily need

Related Recipes