Rose tried these cherry pie cookies, or mini-pies, in her bakery some time ago (much too long ago, come to think of it). They were a big hit! I am posting them here by special request.
p.s. I wonder if a person could cut little hearts in the center of the pastries for Valentine’s Day treats.
Cherry filling (see recipe below) – 1 1/4 cups
Prepared pie pastry
1 Large egg
1 Tbl. Water
Coarse white sugar
Prepare cherry filling according to recipe below.
Roll pie pastry on lightly floured surface to 1/8 inch thickness. Using floured cutter, cut into 4-inch diameter rounds. Re-work scraps of pastry once.
Combine egg and water; mix well. Place 1 ounce (1 tablespoon) cherry filling in center of one round. Brush edges with egg wash. top with another round. Seal edges with a fork. Place on parchment paper-lined baking sheet. Repeat with remaining rounds.
Brush top of cookies with egg mixture. Cut slit in top to allow steam to escape during baking. Sprinkle lightly with sugar.
Bake in preheated 400 F degree conventional oven 10 to 12 minutes or until light golden. Remove from baking sheet and let cool completely on wire racks.
(with canned tart cherries)
Yield: 2-1/4 quarts (This recipe yields a lot of cherry filling!)
2 1/4 quarts Water-pack canned tart cherries (4 pounds 5 ounces drained weight) – 6 15oz cans
1 1/2 cups Granulated sugar
1/2 cup Cornstarch
3/4 cup Reserved Juice or water
1 Tbl. Almond Extract
Drain Cherries, reserving juice. Combine sugar and cornstarch in 6-quart saucepan; mix well. Stir in reserved cherry juice or water.
Bring to boil over medium heat, stirring frequently. Boil 1 minute, stirring occasionally, until mixture is thickened and clear. Remove from heat. Stir in drained cherries and almond extract.
Refrigerate cherry mixture 1 to 2 hours. Cover. Mixture will keep refrigerated up to 3 days. Do not heat before using.
Use this filling to prepare Cherry Pie Cookies or other bakery recipes.