Mini Cherry Pies

Categories:

• 3 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 sticks cold unsalted butter, cut into small pieces
• 1/4 cup cold vegetable shortening
• 6 to 8 tablespoons ice water
• 1 large egg yolk, plus 1 beaten egg for brushing
• Coarse sugar, for sprinkling

For the filling:

• 2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries)
• 8 cups fresh cherries (Bing, sour or a mix; about 2 1/4 pounds), pitted
• 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure almond extract
• 2 tablespoons cornstarch

Directions:

1. In a food processor, pulse the flour, sugar, and salt. Add the shortening and 1 stick of butter; pulse until the mixture resembles coarse crumbs. Add the remaining butter and pulse until pea-sized bits form. Add the egg yolk and 6 tablespoons of ice water, pulsing just until the dough starts to come together (add up to 2 more tablespoons of water if needed). Shape the dough into a 2-by-12-inch log on plastic wrap, wrap tightly, and chill for at least 2 hours or overnight.
2. Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
3. Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
4. Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.

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