Lunch: Little Cherry Pies

Recipe by Barbara Chernetz These 5-inch mini cherry pies are perfect for a summer dinner party.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Little Cherry Pies

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 package refrigerated pie crusts
1 1/2 c. sugar
5 tbsp. cornstarch
1 tsp. grated lemon zest
2 lb. pitted sweet red or black cherries
2 tbsp. fresh lemon juice
1/2 tsp. almond extract
8 tsp. cold unsalted butter
2 large eggs

Instructions

Adjust oven rack to lowest position. Heat oven to 425 °F. Unroll two pie crusts and cut each into quarters. Line eight (5-inch) individual pie pans with dough, rolling and trimming to fit, letting dough slightly overlap edge of pans. Fold dough under to meet pan edges.
In a bowl, mix sugar, cornstarch, and zest. Add cherries, lemon juice, and extract; toss until sugar is moistened. Spoon filling into pie shells. Place bits of butter evenly on filling.
Unroll next two crusts. With a pizza cutter, cut them into 1/2-inch-wide strips. Weave 5 strips of dough for each mini-pie, cutting strips to fit each pan in a lattice design over filling; trim ends. Press strip ends to edges of bottom crust. Brush with egg wash, then sprinkle each with a little sugar.
Place pies on a baking sheet. Bake 10 minutes. Reduce temperature to 375 °F and bake 30 minutes longer, or until crust is golden and filling is bubbling. Cool completely on a wire rack.

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