Description
These Mini Cherry Pies are perfect bite-sized treats featuring a sweet and tangy cherry filling encased in flaky, golden pastry. Ideal for parties or a delightful dessert, they combine fresh cherries with a simple sugar and cornstarch mixture, baked to perfection in a muffin tin for easy serving.
Ingredients
Cherry Filling
- 2 cups fresh cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Dough and Assembly
- 1 package (14 oz) pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pies evenly.
- Prepare Cherry Filling: In a mixing bowl, combine the halved fresh cherries with granulated sugar, cornstarch, and lemon juice. Stir well and let the mixture sit for 10 minutes to allow the juices to meld and the cornstarch to absorb moisture, thickening the filling.
- Prepare Pie Crust: Roll out the chilled pie crust on a lightly floured surface to approximately 1/8 inch thickness. Use a round cutter about 4 inches in diameter to cut out circles for the pie bases and tops.
- Assemble Mini Pies: Place one dough circle into each cup of a muffin tin, gently pressing it into the shape of the cup to form the base. Spoon about 1 tablespoon of the cherry filling into each dough-lined cup. Cover each with another dough circle and crimp the edges firmly to seal the pies, preventing filling leakage.
- Apply Egg Wash and Vent: Lightly beat the egg and brush it over the top crust of each mini pie to achieve a shiny, golden finish when baked. Cut small slits in the top crusts to allow steam to escape during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the crusts are golden brown and the cherry filling is bubbling through the vents. Remove from oven and let cool before serving.
Notes
- Ensure cherries are fully pitted to avoid any seeds in the pie.
- You can substitute frozen cherries if fresh are unavailable, just thaw and drain excess juice before use.
- For a richer crust, consider brushing the crust edges with a bit of melted butter before baking.
- Allow pies to cool slightly to let the filling set and prevent burns when eating.
- The pies can be served warm or at room temperature, optionally with a scoop of vanilla ice cream.
