Strawberry Pie

Ingredients

Crust1box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3 pints (6 cups) fresh strawberries

1 cup sugar

3 tablespoons cornstarch

1/2 cup water 

4 to 5 drops red food color, if desired

Topping

1 cup sweetened whipped cream

Directions

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
3. Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
4. 
   
5. Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.

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Sweetheart Cherry Pies

Ingredients

• pie dough
• fresh cherries, chopped
• ricotta cheese
• sprinkle of sugar
• 1 TBSP butter, melted

Directions

1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
2. Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
3. Sprinkle and stir the sugar with the chopped cherries in a bowl.
4. Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
5. Brush the top with melted butter.
6. Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
7. Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Preparation time: 10 minutes | Cooking time: 15 minutes

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