Mini Cherry Pies

Mini Cherry Pies - adapted from Fresh with Anna Olson

  • 1 recipe pie crust (for a double crust) *your own or the following
  • cherry pie filling 
  • 1 egg plus 2 tsp. water whisked together, for egg wash
  • cinnamon sugar for sprinkling (3 parts sugar to 1 part cinnamon)
  1. Roll out 2/3 of the dough 1/4 of an inch thick (or a little less) on a lightly floured surface. Cut circles large enough to cover the base of 12 regular size muffin cups.
  2. Line those muffin cups with the circles of dough and fill each with a mound of cherry filling.
  3. Roll out the remainder of the dough and cut into 1/2 inch strips. Make lattice pattern. Cut out 12 circles with a 2.5 inch cookie cutter. Gently place on top and cinch edges.
  4. Brush with egg wash and sprinkle with cinnamon sugar.
  5. Bake at 375F for 5 min then lower the temperature to 350 and bake for an additional 25 min. (From frozen I baked at 375 for 10 min and 350 for 35 min)

Makes: 12 mini pies

Pie Crust

  • 2 1/2 cups flour
  • 1/2 tsp. salt
  • 1/2 cup cold unsalted butter
  • 1/2 cup shortening
  • 2 Tbsp. lemon juice
  • 1/4 cup very cold water
  1. Stir together flour and salt.
  2. Cut in butter and shortening until crumbly.
  3. Add lemon juice, then enough water until dough is wet enough to come together. You made need more or less water.
  4. Shape into a disk, wrap in seran wrap and refrigerate 30 min.

Makes enough for a 2 crust pie

Cherry Pie Filling

  • 6 cups pitted cherries
  • 1 1/2 cups sugar
  • dash ground cinnamon
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  1. Put cherries, sugar and cinnamon in a saucepan and bring to a simmer. Continue simmering for 15 min until soupy.
  2. Whisk cornstarch into water, add to saucepan and cook until thickened (at least 2 min). Let cool.

Makes enough for 1 pie or 12 mini pies