MINI CHERRY PIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h
Yield 24 mini pies
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
- Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
- For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
- Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
- Roll the dough disks out into 10-inch rounds on a well-floured work surface. 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. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
- Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. 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. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
- Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
INDIVIDUAL SOUR CHERRY PIES
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 6 3 1/2-inch pies
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a medium bowl combine, cherries, sugar, flour, cornstarch, lemon juice, and zest.
- On a lightly floured surface, roll one disk of dough out slightly less than 1/8-inch-thick. Use a 4 3/4-inch cutter to cut out 6 rounds. Fit rounds into 3 1/2-inch fluted tart pans with removable bottoms. Divide filling evenly between pans. Roll second disk of dough out 1/8-inch-thick. Use a 3 3/4-inch biscuit cutter to cut out 6 rounds. Place rounds over fruit. Cut vents into each pie. Seal by folding edges over and crimping with thumb and forefinger. Place onto a parchment lined baking sheet.
- In a small bowl, whisk together egg and heavy cream. Brush evenly over tops of pies. Bake until golden brown, and juices are bubbling, 35 to 40 minutes. Remove from oven, and let cool for at least 1 hour before serving.
MINI CHERRY PIES
I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.
Provided by Lisawas
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes.
- In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 116.6 g, Fat 30.1 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 7.5 g, Sodium 482.6 mg, Sugar 66.1 g
MINI CHERRY PIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 mini pies
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
- Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
- Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
- Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.
INDIVIDUAL FRUIT PIES
These little pies are filled with a luscious fruity mix, spiked with a little alcohol. They remind me of the fruit pies my Nan used to make: a real treat, especially when served warm with whipped cream. I've given you three fillings to choose from; each uses the full quantity of pastry.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 12 small pies
Number Of Ingredients 23
Steps:
- For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
- In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
- To make any of the fillings, first cut the fruit into 1cm/½in pieces.
- Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated.
- Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture.
- Preheat the oven to 200C/400F/Gas 6.
- On a lightly floured work surface, roll out the pastry to a thickness of 2-3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids.
- Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie.
- Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown.
- Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they'll start to lose their crispness).
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- Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: This set of mini springform pans works perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.
- Using a medium saucepan, add cherries, water, sugar, brown sugar, cornstarch and lemon juice; stir until well combined. Place over medium heat and cook, stirring often, until mixture begins to boil.
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- Make cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, 1/2 cup sugar, and cornstarch.
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- Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
- Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
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- In a large bowl whisk together the flour, salt, baking powder, and sugar. Add the butter, working it in with your hands or a pastry cutter, until it's a coarse meal. The butter should still be in large, pea-sized pieces. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
- Combine all the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
- Preheat the oven to 425°F. Place a rack on the middle shelf. Line a large baking sheet with parchment paper, set aside until needed.
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- In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and shortening then pulse until butter and shortening are cut into the flour, looking like small pebbles. Add the water and pulse until a dough forms.Alternatively, add the flour, sugar, and salt to a large bowl. Use a pastry blender to cut the fat into the flour. Stir in the water until a dough forms.
- Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
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- Remove from the heat and stir in cherries and almond extract. If it's not red enough, add food coloring if desired. Cool to room temperature
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3.7/5 (3)Category DessertCuisine enTotal Time 42 mins
- For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
- For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust. Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray. Roll the dough disks out into 10-inch rounds on a well-floured work surface. 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. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24
- Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. 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. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape. Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
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- Lightly mist 6 cups of a 12-cup muffin tin with cooking spray, alternating to keep space between them. Unroll 1 pie crust onto a lightly floured surface. Roll out to about an 11-inch round. Use a 5-inch round cutter to cut out 6 rounds. Transfer rounds to muffin tin. Gently fit dough into muffin cups, leaving some overhang. Chill for 15 minutes. Repeat rolling with second pie crust, cutting out 6 3-inch rounds. Place on a parchment-lined baking sheet and chill.
- Preheat oven to 375°F; line a baking sheet with foil. Stir filling; spoon about 2 Tbsp. into each dough-lined cup. Remove rounds from fridge and cut a small star out of center of each. Place one round on top of each pie. Fold edges of round over the overhanging dough; crimp to seal. Repeat with remaining dough rounds. Brush tops with milk and sprinkle with sugar, if desired. Place tin on baking sheet.
- Bake for 30 to 35 minutes, until filling bubbles and crusts are golden brown (check frequently and cover with foil if crusts brown too quickly). Remove muffin tin to a rack to cool.
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