12 Serves
96 Mins
In a food processor, combine the all purpose flour, salt, and butter. Pulse until the mixture resembles coarse crumbs.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
54 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
119 mg / 4,700 mgSodium
241 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
12 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
With the processor running, gradually add cold water through the lid until the dough just begins to form a ball.
Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least one hour.
Preheat your oven to 175°C. On a floured surface, roll out one disk of dough to 1/8-inch thickness and press into 12 mini pie plates, trimming the edges.
Freeze the prepared pie shells for 10 minutes, then prick the bottoms with a fork and bake for 6 to 8 minutes until lightly golden.
In a saucepan, whisk together cornstarch and a portion of the water. Add the cherries, granulated sugar, and salt, cooking over medium heat until the mixture thickens and cherries soften.
Stir in the lemon juice and vanilla extract, then remove from heat.
Roll out the second dough disk and cut into thin strips. Weave these strips into a lattice pattern over the filled mini pies.
Brush the lattice tops with heavy cream and sprinkle with turbinado sugar. Bake for 18 to 24 minutes until the crust is golden brown.
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