Mini Cherry Pies
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Fine Sea Salt4 cups
Cherry (fresh pitted)2 tbsps
Cornstarch1 tbsp
Lemon Zest (fresh)Directions:
1
In a small bowl, combine the sugar and cornstarch
2
Watch how to make this recipe
3
For the crust: In a food processor, combine the flour, sugar, salt and butter
4
Pulse the processor until the mixture resembles fine sand
5
Remove the lid and add the ice water to the mixture
6
Run the processor just until the mixture rolls itself into a little ball
7
If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together
8
Gather the dough into a ball
9
With a bench scraper or knife, divide the mixture evenly in half
10
Shape each half into a disk
11
Wrap each disk in plastic wrap and chill at least 30 minutes
12
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use
13
For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes
14
Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch
15
Add the sugar-cornstarch mixture and lemon zest to the cherries
16
Cook the cherry mixture until it comes to a rolling boil
17
Cook 1 minute more, until thickened
18
Allow the cherry filling to cool slightly while you prepare the crust
19
Preheat the oven to 425 degrees F
20
Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray
21
Roll the dough disks out into 10-inch rounds on a well-floured work surface
22
With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk
23
With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk
24
You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts
25
Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin
26
Make sure to pat down the bottom and the excess coming up the sides
27
Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup
28
Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork
29
With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape
30
Bake until the edges are golden brown and the filling is bubbly, about 12 minutes
31
Allow to cool on a wire rack, and then remove from the muffin tin