Mini Cherry Pies
2016-05-02 17:27:58
Yields 8
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Dough
- 2 1/2 cup flour
- 1 teaspoon salt
- 2 sticks butter, cold, cut into cubes
- 1/4 cup ice water
Filling
- 1 lb cherries, pits removed
- 1/4 cup sugar
- 1 lemon, juice
- 1 teaspoon cornstarch
- 1 egg, beaten
Instructions
- Add the flour and salt to the food processor. Drop cubes of butter, one by one, into the feed tube and pulse until the butter forms pea-sized crumbs. Pour in the ice water and pulse. If the dough is still too crumbly, continue adding a tablespoon of ice water at a time. Transfer the dough to a floured work surface and separate into 2 equal portions. Place each half in saran wrap and refrigerate for an hour or overnight. When the dough is chilling, make the filling. Begin by cutting the cherries in half and remove the pits. Add to a medium pan over medium heat along with the sugar and lemon juice. Cook until the cherries are soft, 15 minutes, and mash down with a fork. If the filling is still too thin, in a small bowl mix the cornstarch with a tablespoon or two of water. Add the slurry to the cherry mixture and it should thicken up nicely. Repeat process if mixture needs even further thickening. Pour the filling into a bowl and set aside.
- Once the dough is ready, preheat the oven to 375 degrees and spray a muffin tin with pam. Roll out half the dough on a cold surface to about 1/4 inch thick. Using a biscuit cutter or the top of a drinking glass dipped in flour, cut out 3-inch holes in the dough, making sure they are slightly larger than your muffin cups. (The dough should yield around 8 circles, making sure to leave a little dough left for the lattice tops). Press the dough into the bottom and up the sides of the muffin cups. Place two tablespoons of the cooled cherry filling into the cups, or until almost full. Cut thin strips of the remaining dough and create a pattern on top (I used four 2-inch strips per pie). Once done assembling the pies, beat an egg and using a brush, brush the top of the pies. Bake in the oven for 30 minutes or until lightly golden on top. Let cool in the muffin pan before removing, 15 minutes. Using a sharp knife helps you to pop the pies out! Serve alone or with a scoop of vanilla ice cream on the side.
Adapted from Table for Two
Adapted from Table for Two
SALT & PREPPY https://www.saltandpreppy.com/
Comments