Cherry Pie For Two

By srumbel

Do not let summer pass you by without baking fresh cherry pie! I scaled it down with this double crusted Cherry Pie For Two recipe with homemade pie crust and homemade cherry pie filling.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• Pie Crust
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cold and cut into 3 pieces (frozen is best)
• 3 tablespoons vegetable shortening, cold and cut into 3 pieces (frozen is best)
• 2 tablespoons water, cold
• Cherry Pie Filling
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon almond extract
• Few drops red food coloring
• 1 1/2 cups pitted tart cherries

Preparation

Step 1

For The Pie Crust

In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and shortening and pulse until butter and shortening are cut into the flour, looking like large pebbles. Add the water and pulse until a dough forms.
Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.

For The Pie Filling

In a large saucepan, combine the water, sugar, and cornstarch. Bring to a boil then cook 1-3 minutes or until thickened, stirring often. Remove from the heat and stir in almond extract and food coloring then stir in the cherries. Cool to room temperature.

To Assemble

Preheat oven to 350F. Have two six-ounce ramekins and a cookie sheet ready.
Take one pie crust piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Fill the crust with half of the pie filling.
Take another pie crust piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape.
Repeat Steps 2 and 3 with the remaining pie crust and filling.
Place each ramekin on the cookie sheet and bake 35-40 minutes or until the top is golden brown. Cool for 15 minutes. Serve warm with ice cream or cool to room temperature.

Serves: 2 pies