Healthified Harvest Cherry Pies

 

1 1/4

cups granulated sugar

3

tablespoons cornstarch or quick-cooking tapioca

5 1/2

cups fresh pitted red cherries or Cascadian Farm® organic frozen sweet cherries

1 1/4

cups Gold Medal® all-purpose flour

1

cup Gold Medal® whole wheat flour

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

2/3

cup trans fat-free shortening

Cold water

• 1 In a large bowl, stir together granulated sugar and cornstarch. Add cherries; gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let cherry mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
• 2 Preheat oven to 375°F. For pastry, in a medium bowl, stir together all-purpose flour, whole wheat flour, salt, and cinnamon. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened (6 to 8 tablespoons cold water total). Form dough into a ball.
• 3 Divide dough into five portions. On lightly floured surface, roll each portion to a 6-1/2 inch circle. Line five 4-inch tart pans with pastry. Trim to just beyond edge of each pan. Crimp as desired.
• 4 Stir cherry mixture; transfer to pastry-lined tart pans. Place tarts on a baking sheet. Bake for 40 to 50 minutes (60 to 70 minutes if used frozen fruit) or until filling is bubbly in centers and pastry is golden brown. Cool on a wire rack.