Muskego Woman Says Happy Valentines Day With Home Cooking

Annie Rundle says she's got a dream job, and really - it's hard to disagree. Coming on board with Greendale-based Taste of Home magazine seven years ago, and currently associate food editor, she gets to try and taste her share of great recipes.

"It's been a dream job, but really the process for developing recipes is very rigorous," Rundle said, although it's what she loves about it.

Her recipe for "Lots of Love Cherry Pies" was the answer to perfecting a hand-held pie for Valentine's day, and is also featured in the February/March edition as well. 

"Best of all, we use ingredients that are affordable and also available for anyone to be able to make these recipes," she added.

Without further ado...here's how to make these heart-felt, hand-held delectables.

• Prep: 30 min. + chilling Bake: 15 min./batch + cooling
• Yield: 12 Servings

Ingredients

• 3-3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1 cup cold butter, cubed
• 3/4 cup shortening
• 9 to 10 tablespoons cold water
• FILLING:
• 1/3 cup sugar
• 1/4 cup water
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
• 1/8 teaspoon almond extract
• 1 egg, lightly beaten
• Coarse sugar

Directions

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate for 1 hour or until easy to handle.
• In a large saucepan, combine the sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in extract. Set aside to cool.
• On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)
• Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.
• Bake at 400° for 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
• Let pies stand for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.