Double-Cherry Pies

• 1 cup dried sweet cherries
• 14 cup sugar
• 1 tablespoon fresh lemon juice
• 12 teaspoon ground cinnamon
• 1 (16 ounce) bagfrozen sour cherries, thawed and drained
• 1 tablespoon butter
• 2 12 teaspoons cornstarch
• 12 teaspoon vanilla extract
• 2 cups all-purpose flour (about 9 ounces)
• 14 cup sugar
• 14 teaspoon baking powder
• 18 teaspoon salt
• 14 cup chilled butter, cut into small pieces
• 14 cup chilled reduced-fat cream cheese, cut into small pieces
• 1 tablespoon cider vinegar
• 4 -5 tablespoons ice water
• 14 cup white chocolate chips

1. To make the cream cheese dough, lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined.
3. Add chilled butter, cream cheese, and cider vinegar; pulse 4 times.
4. Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball).
5. (Mixture may appear crumbly but will stick together when pressed between fingers.
6. ).
7. Place half of dough into a 1-cup measuring cup, pressing to compact dough.
8. Remove dough from cup, and form into a ball.
9. Divide ball into 6 equal portions.
10. Repeat procedure with remaining dough.
11. Cover and chill 15 minutes.
12. Place each dough portion between 2 sheets of plastic wrap.
13. Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use.
14. To make the filling, combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates.
15. Remove from heat.
16. Add butter, stirring until butter melts.
17. Stir in cornstarch and vanilla.
18. Cool slightly.
19. To prepare pies, working with 1 sweet cream cheese dough circle at a time, remove plastic wrap from dough.
20. Place dough on a lightly floured surface.
21. Spoon about 2 tablespoons cherry mixture into center of circle.
22. Fold dough over filling; press edges together with a fork or fingers to seal.
23. Place pie on a large baking sheet covered with parchment paper.
24. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture.
25. Freeze 30 minutes.
26. Preheat oven to 425.
27. Remove pies from freezer.
28. Pierce top of each pie once with a fork.
29. Place baking sheet on bottom rack in oven.
30. Bake at 425 for 19 minutes or until edges are lightly browned and filling is bubbly.
31. Cool completely on a wire rack.
32. Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until chips are soft.
33. Knead bag until smooth.
34. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

sweet cherries, sugar, lemon juice, ground cinnamon, sour cherries, butter, cornstarch, vanilla, flour, sugar, baking powder, salt, butter, cream cheese, cider vinegar, water, white chocolate chips

Taken from www.food.com/recipe/double-cherry-pies-414336 (may not work)