Monday, June 30, 2014

Mini Cherry Pies

Sometimes, not all of the cherries I buy get eaten around here. What's the best way to make sure ripe, or just past ripe cherries, don't go to waste? Cherry, cherry pie.  I made these little guys so that we could easily pack them into our lunchboxes for a midday treat.  This is an extremely simple filling recipe that's not too sweet but still tastes like something special.

You will need:
-Muffin tin or individual baking cups
-Basic pie dough ( I make mine from the Joy of Cooking basic pie crust recipe)
-3 cups pitted cherries
-2 Tbs lime juice
-3 tsp sugar
Take your pitted cherries and mix with the lime juice and sugar. Let sit about 15 minutes while you prepare the crusts.
Preheat your oven to 400 degrees. Grease your muffin tin (be sure to hit the top surface with a little grease too so that the crust doesn't brake off upon removal) and roll out half of your prepared dough.  Using a cookie cutter (or the top of a cup/glass) cut enough circles to fill each hole. Reserve the other half of your dough for the tops.

Fill each little pie with approximately 1/4 cup of the cherry mixture. Top each one with either a slit top crust, or with lattice as shown above.  Bake at 400degs for about 20 mins.  Slip a baking sheet under the tin and place back in the oven for anther 20 minutes or until the tops have brown and the juices from the fruit are bubbling.  Allow to fully cool before gently removing the pies from the tin.
These are a perfect summer treat.  Did you guys have as gorgeous of a weekend as we did here? I mean, talk about perfection.  



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