Pioneer Woman Cherry Pie Cookies

Pioneer Woman cherry pie cookies turn tart cherries, buttery pie crust and a pinch of nutmeg into a handheld lattice-topped dessert in 1 hour 30 minutes. Try this easy cherry pie dessert for summer picnics or Fourth of July parties, since it's make-ahead friendly and made with refrigerated dough.

Cool the cherry filling completely before you spoon it onto the dough, because warm filling melts the butter in the crust. Skip the chill and the lattice goes soft and the filling leaks out in the oven.

Instead of baking one big pie, these use 3-inch rounds with a tiny woven lattice on top, so every cookie gets its own crisp crust and jammy center. A brush of egg and a sprinkle of turbinado sugar finishes them with a shiny, crunchy top.

Pioneer Woman Cherry Pie Cookies

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

45

minutes

Cooking time

17

minutes

Calories

161

kcal

Glossy, jammy cherry filling sits under a tiny woven lattice on a flaky, golden crust. The turbinado sugar on top bakes into a light crunch that plays against the soft center.

Ingredients

• 1 (15-ounce) can pitted red tart cherries
  

• 1/3 c. granulated sugar
  

• Juice of 1 lemon
  

• 2 tbsp. cornstarch
  

• 1 tbsp. salted butter
  

• Pinch of ground nutmeg
  

• 1 (14-ounce) package refrigerated pie crust (2 rounds)
  

• All-purpose flour, for dusting
  

• 1 large egg, lightly beaten
  

• Turbinado sugar, for sprinkling
  

Directions

• Drain the cherries: Drain the can of tart cherries and reserve 1/3 cup of the juice. Then coarsely chop the cherries and set them aside.
• Cook the filling: Bring the reserved cherry juice and 1/3 cup granulated sugar to a simmer in a medium saucepan over medium heat. Whisk the juice of 1 lemon with 2 tablespoons cornstarch in a small bowl, then pour it in while whisking constantly.
• Thicken the mixture: Cook, stirring, for 2 to 3 minutes until the liquid thickens and turns glossy. Then take it off the heat and stir in the chopped cherries, 1 tablespoon salted butter and a pinch of ground nutmeg.
• Chill the filling: Transfer the filling to a medium bowl and refrigerate it for 30 to 40 minutes. It needs to be completely cool before it goes on the dough.
• Prep the oven and pans: Preheat the oven to 400°F and line 2 baking sheets with parchment paper. That way the cookies can go straight onto the pans once they are cut.
• Cut the dough rounds: Roll 1 piece of pie dough into a 12-inch round on a lightly floured surface, then cut out 12 rounds with a 3-inch cutter. Arrange them on the baking sheets, then reroll the scraps and cut 4 more rounds.
• Cut the lattice strips: Roll the other piece of pie dough into a 12-inch round and cut it into 1⁄2-inch-wide strips. Then cut the strips into shorter 3 1⁄2-inch pieces.
• Fill and weave: Spoon 2 teaspoons of the cherry mixture into the center of each dough round, since you will have filling left over. Lay 2 parallel strips on top, then 2 more strips going the other way.
• Seal and brush: Trim the edges and press them with a fork to seal. Then brush each cookie with the lightly beaten egg and sprinkle with turbinado sugar.
• Bake and cool: Bake for 15 to 17 minutes until golden. Then move the cookies to a rack and let them cool completely.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Ateco 11-piece round cutter set, Reynolds unbleached parchment paper, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the canned cherries for fresh or frozen ones?

Yes, but chop them well and cook them with the juice and sugar until they release their liquid. Fresh or frozen cherries hold more water, so you may need an extra minute of simmering to get the glossy, thick texture.

How should I store the baked cookies?

Keep them in an airtight container at room temperature for a day or so. After that the crust starts to soften from the juicy filling, so they taste best fresh.

Can I prepare the cherry filling in advance?

Yes, the filling can be made a day or two before and kept covered in the fridge. It has to be completely cold before assembly anyway, so this saves you time on baking day.

What if I don't have a 3-inch round cutter?

A wide drinking glass or a biscuit cutter around 3 inches across works just as well. Press it straight down and don't twist, so the edges stay clean and the dough rounds stay even.

What's the most common mistake with these cookies?

Overfilling is the big one, since extra filling squeezes out and burns on the parchment. Stick to 2 teaspoons per round and seal the edges firmly with a fork.