Mini-Cherry Pies

Prepare the Dough:

1. In the bowl of a food processor, combine flour, 1/2 cup granulated sugar, pecans, and 1/2 teaspoon salt. Pulse until blended.
2. Add the cold butter to the flour mixture and pulse until the mixture becomes crumbly, about 30 seconds.
3. With the food processor running, slowly stream in 2/3 cup cold water, adding gradually until the dough forms a ball.
4. Flatten the dough into two disks, wrap each in plastic wrap, and refrigerate for 1 hour.

Preheat Oven & Prepare Mini Pie Plates: 5. Preheat the oven to 350°F (175°C). 6. On a lightly floured surface, roll out one pastry disk to 1/8-inch thickness. Fit the dough into 12 (2-1/2-inch) mini pie plates. Trim excess dough around the edges. 7. Freeze the dough-lined plates until firm, about 10 minutes. 8. Prick the bottoms and sides of the dough with a fork and bake until golden, 6 to 8 minutes. Set aside to cool.

Make Cherry Filling: 9. In a small bowl, mix cornstarch with the remaining 2 tablespoons cold water until smooth. 10. In a large saucepan, combine cherries, cornstarch mixture, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Cook over medium heat, stirring occasionally, until the cherries soften and the mixture thickens. 11. Remove from heat and stir in lemon juice and vanilla. Set aside to cool.

Prepare Lattice Topping: 12. On a lightly floured surface, roll out the second pastry disk to 1/8-inch thickness. 13. Cut the dough into very thin strips (1/8 to 1/4-inch wide). Arrange strips vertically to cover a 2-1/2-inch width for each pie. 14. Create a lattice pattern by folding back every other vertical strip, adding a horizontal strip, then returning the vertical strips to their original positions. Repeat with additional horizontal strips, working outward to create a 2-1/2-inch square lattice for each mini pie. 15. Carefully transfer each lattice top to the prepared pie plates.

Assemble and Bake: 16. Trim any excess dough from the lattice edges with a knife. Press the lattice gently against the crust to seal. 17. Brush the lattice top and edges with cream and sprinkle with 1 teaspoon turbinado sugar on each mini pie. 18. Bake for 18 to 24 minutes, or until the crust is golden. 19. Serve warm with a scoop of vanilla ice cream, if desired.