Double-Cherry Pies

Very tasty pies, I used fresh cherries, still so great.

68 minutes Prep: 8 minutes Cook: 60 minutes

35 calories per serving view nutrition facts

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1	cup	sweet cherries	dried
1/4	cup	sugar
1	tablespoon	lemon juice	fresh
1/2	teaspoon	cinnamon, ground
16	ounces	sour cherries	frozen, thawed and drained
1	tablespoon	butter
2 1/2	teaspoons	cornstarch
1/2	teaspoon	vanilla extract
12	each	dough	Sweet Cream Cheese dough, circles
1/4	cup	white chocolate chips	baking

Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates.

Remove from heat.

Add butter, stirring until butter melts.

Stir in cornstarch and vanilla.

Cool slightly.

Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough.

Place dough on a lightly floured surface.

Spoon about 2 tablespoons cherry mixture into center of circle.

Fold dough over filling; press edges together with a fork or fingers to seal.

Place pie on a large baking sheet covered with parchment paper.

Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture.

Freeze 30 minutes.

Preheat oven to 425°.

Remove pies from freezer.

Pierce top of each pie once with a fork.

Place baking sheet on bottom rack in oven.

Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly.

Cool completely on a wire rack.

Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft.

Knead bag until smooth.

Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

Serving Size 23g

Amount per Serving

Calories 35 26% of calories from fat