Description
Delightful mini cherry pies filled with a sweet-tart cherry filling encased in a flaky crust, perfect for sharing.
Ingredients
Scale
- 2 cups Fresh Cherries, pitted (or frozen cherries)
- 3/4 cup Sugar (adjust to taste)
- 2 tablespoons Cornstarch (or arrowroot)
- 1 tablespoon Lemon Juice
- 1/2 cup Butter (or coconut oil)
- 1 1/2 cups All-Purpose Flour (or gluten-free blend)
- 1/4 teaspoon Salt
- Cold Water, as needed
Instructions
- Prepare the Cherry Filling: In a pot, combine pitted cherries, sugar, cornstarch, and lemon juice. Cook on medium heat until it bubbles and thickens. Let cool.
- Make the Pie Crust: In a mixing bowl, combine flour and salt. Cut in cold butter until the mixture resembles breadcrumbs. Gradually add cold water until a dough forms. Chill for 30 minutes.
- Roll Out and Cut: Preheat oven to 375°F (190°C). Divide the dough into portions and roll out on a floured surface. Use a round cutter to create circles for the muffin tray.
- Assemble the Pies: Fit dough circles into a greased muffin pan and spoon cooled cherry filling into each crust.
- Bake: Bake for 25-30 minutes or until golden brown. Let cool before removing from pans.
- Enjoy: Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Ensure butter is cold for a flaky crust. Adjust sweetness of the filling based on taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: mini cherry pie, dessert, baking, summer recipes, family recipes