Cherry Pie Cups 2 Ingredients Recipes

Steps:

• Heat oven to 425°F
• Remove crusts from pouches; unroll on work surface.
• With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
• Fit rounds into 12 ungreased muffin cups, pressing in gently.
• Spoon about 2 tablespoons pie filling into each crust-lined cup.
• Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Steps:

• 1. Divide cookie dough in half; cut each half into 12 slices.
• 2. Generously spray 24 mini muffin cups with cooking spray or line with liners.
• 3. Roll each slice into a ball, then place each ball into a mini muffin cup.
• 4. Bake at 350 degrees for 15 minutes.
• 5. Remove from oven; press down center of each cookie cup gently to make a small indentation.
• 6. Fill each with 1 Tablespoon cherry pie filling.
• 7. Return to oven and bake an additional 3-5 minutes.
• 8. Cool slightly; remove from pan.
• 9. Drizzle with mixture of powdered sugar, melted butter, milk and extract.
• 10. Store in refrigerator.

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

Steps:

• Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
• Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
• Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
• Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.