Makes one 9-inch (23 cm) pie OR 12 mini-pies
For crust, combine flour with salt. Cut in butter and shortening until dough is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
For filling, bring cherries, sugar and cinnamon up to a simmer. Cook for 15 minutes, stirring often. Whisk cornstartch with ¼ cup (50 mL) cold water and stir into cherries. Cook until thickened, then remove from heat and cool.
Preheat oven to 400F (200C). Cut dough in half . On a lightly floured surface, roll out once piece of dough into a circle large enough to fit a 9-inch (23 cm) pie pan. Line pan with pastry and trim edges. Spoon cherry filling into shell. Roll out remaining dough and cut a 1-inch (3 cm) hole in center of pie. Brush pie with eggwash and sprinkle with sugar and cinnamon. Place pie onto a baking tray and bake for 15 minutes. Reduce oven temperature to 375F (190C) and continue cooking until crust is a rich golden brown. Cool pie for an hour before slicing.
Alternately, for 12 mini pies, 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 ½-inch strips. On a lightly floured surface, make a lattice-top pattern then, with a 2 ½-inch cookie cutter cut 12 lattice tops and with a spatula gently place each on pie filling, cinching edges gently. Brush with eggwash, sprinkle with sugar and bake for 5 minutes at 375F (190C), then for about 25 minutes at 350F (180).
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