I had the urge to experiment with fresh cherries. Here's what I came up with ...
Yeild: 18 treats
Crust:
2 c flour
1 t salt
2/3 c + 2 T shortening (I use Butter Crisco)
5 T COLD water
Filling:
2 c Splenda
5 T cornstarch
Dash salt
2 c water
2 T butter
4 cups fresh, pitted cherries
Prepare crusts: Combine flour and salt in medium bowl. Thoroughly cut in shortening. Sprinkle in water and stir with fork until dough "cleans the bowl." May add up to 1T more water, if necessary. Shape 18 balls about 1 1/2 in diameter. Roll each out to 1/4 inch (should be about 5 inches in diameter). Or you could roll it all out and cut 5 in circles however you like. Press dough circles into muffin tins. Generously prick bottom and sides. Bake at 425 10 minutes, or until desired browning. Let cool until easily handled. Place each crust in a muffin liner and set on serving tray. (I suppose you could just press the dough into lined muffin tins and bake it that way, but it might be harder.) Set aside.
While crusts are baking, mix Splenda, cornstarch and salt in large saucepan or deep skillet (I use a wok skillet). Add water, butter and cherries cook on medium heat, stirring until thickened. May need to add more water if mixture gets too thick.
Spoon filing into crusts and refrigerate, covered until cooled completely. Before serving, sprinkle with powdered sugar (optional for those who want it completely sugar-free). If you are too impatient to wait until they cool completely, the powdered sugar will dissolve on top of they cherries, as demonstrated in the following photo:
Yeild: 18 treats
Crust:
2 c flour
1 t salt
2/3 c + 2 T shortening (I use Butter Crisco)
5 T COLD water
Filling:
2 c Splenda
5 T cornstarch
Dash salt
2 c water
2 T butter
4 cups fresh, pitted cherries
Prepare crusts: Combine flour and salt in medium bowl. Thoroughly cut in shortening. Sprinkle in water and stir with fork until dough "cleans the bowl." May add up to 1T more water, if necessary. Shape 18 balls about 1 1/2 in diameter. Roll each out to 1/4 inch (should be about 5 inches in diameter). Or you could roll it all out and cut 5 in circles however you like. Press dough circles into muffin tins. Generously prick bottom and sides. Bake at 425 10 minutes, or until desired browning. Let cool until easily handled. Place each crust in a muffin liner and set on serving tray. (I suppose you could just press the dough into lined muffin tins and bake it that way, but it might be harder.) Set aside.
While crusts are baking, mix Splenda, cornstarch and salt in large saucepan or deep skillet (I use a wok skillet). Add water, butter and cherries cook on medium heat, stirring until thickened. May need to add more water if mixture gets too thick.
Spoon filing into crusts and refrigerate, covered until cooled completely. Before serving, sprinkle with powdered sugar (optional for those who want it completely sugar-free). If you are too impatient to wait until they cool completely, the powdered sugar will dissolve on top of they cherries, as demonstrated in the following photo:
Mmmmmmm......
Oh my, they were good! Yes, WERE. They're gone.
If you try these, I'd love for you to tweak, and let me know what you did and how they turned out!
No comments:
Post a Comment