Cherry Pastry Pies Recipe

All-purpose flour: The base for the pastry dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the pastry dough.

Salt: Enhances the flavor of the dough.

Ice water: Helps bring the dough together without warming the butter.

Pitted cherries: The star of the filling, providing a sweet and tart flavor.

Sugar: Sweetens the cherry filling.

Lemon juice: Adds a touch of acidity to balance the sweetness of the cherries.

Cornstarch: Thickens the cherry filling, ensuring it stays in place within the pastry.

When making the dough, ensure that the butter is very cold. This helps create a flaky texture in the pastry. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. If the dough becomes too warm while working with it, return it to the refrigerator for a few minutes to chill.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, but it may alter the flavor slightly.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough, though it may slightly alter the texture.

• pitted and halved cherries - Substitute with pitted and halved plums: Plums offer a similar texture and sweetness, though they may have a slightly different flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, but it will also add a distinct flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it will have a slightly different taste.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken the filling similarly to cornstarch and is a good alternative for those avoiding corn products.

• Allow the cherry pastry pies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, place the cooled pies in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to 5 days.

• To freeze the pies, first, arrange them in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the pies are frozen solid. This step prevents them from sticking together.

• Once the cherry pastry pies are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy the frozen pies, preheat your oven to 350°F (175°C). Place the frozen pies on a parchment-lined baking sheet and bake for 15-20 minutes, or until they are heated through and the crust is crisp.

• For an extra touch of indulgence, consider brushing the tops of the pies with a little melted butter or an egg wash before reheating. This will give them a beautiful golden finish and enhance their flavor.

• If you prefer a quicker reheating method, you can also use a microwave. Place a pie on a microwave-safe plate and heat on medium power for 30-60 seconds. Keep an eye on it to avoid overheating, which can make the crust chewy.

• To maintain the best texture and flavor, avoid refreezing the pies once they have been thawed and reheated. Enjoy them fresh from the oven or microwave for the best experience.

• preheat your oven to 350°f (175°c). place the cherry pastry pies on a baking sheet lined with parchment paper. cover them loosely with aluminum foil to prevent over-browning. heat for 10-15 minutes or until warmed through. this method ensures the crust remains crisp and the cherry filling is perfectly gooey.

• for a quicker option, use a toaster oven. set it to 350°f (175°c) and place the cherry pastry pies directly on the rack or on a small baking sheet. heat for 8-10 minutes, checking halfway to ensure they don't overcook. this method is great for maintaining the pies' flaky texture.

• if you're in a rush, the microwave can be your friend. place the cherry pastry pies on a microwave-safe plate. cover them with a damp paper towel to keep the pastry from drying out. heat on medium power for 30-45 seconds. note that this method may make the crust slightly softer, but it will still be delicious.

• for an air fryer, preheat it to 320°f (160°c). place the cherry pastry pies in the basket in a single layer. heat for 5-7 minutes, checking halfway through. the air fryer will help maintain the pies' crispiness while reheating them evenly.

• if you have a stovetop griddle or skillet, you can reheat the cherry pastry pies on low heat. place the pies in the skillet and cover with a lid to trap the heat. warm for 5-7 minutes, flipping halfway through. this method gives you control over the reheating process and ensures the pies are evenly warmed.

• Oven: Used to bake the cherry pastry pies at the specified temperature until they are golden brown.

• Mixing bowl: Essential for combining the flour and salt, and for mixing the cherry filling.

• Pastry cutter: Utilized to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Fork: Handy for tossing the dough with ice water and for pressing the edges of the pastry circles to seal them.

• Plastic wrap: Used to wrap the dough disks before refrigerating them.

• Rolling pin: Necessary for rolling out the dough to the required thickness.

• Cookie cutter: A 3-inch round cutter is used to cut out circles from the rolled dough.

• Small bowl: Perfect for mixing the cherry filling ingredients together.

• Parchment paper: Lining the baking sheet with parchment paper prevents the pies from sticking and makes for easy cleanup.

• Baking sheet: Used to place the assembled pies on for baking in the oven.

• Wire rack: Allows the baked pies to cool evenly after they come out of the oven.

Prepare the filling ahead: Mix the cherries, sugar, lemon juice, and cornstarch the night before to save time on baking day.

Use a food processor: Quickly combine flour, salt, and butter using a food processor instead of cutting in the butter by hand.

Pre-cut dough circles: Roll out and cut the dough circles in advance, then refrigerate them between sheets of parchment paper.

Batch baking: Bake multiple pastry pies at once by using multiple baking sheets to maximize oven space and reduce overall baking time.