from Kitchen Simplicity
- 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)
- 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.
- Line those muffin cups with the circles of dough and fill each with a mound of cherry filling.
- 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.
- Brush with egg wash and sprinkle with cinnamon sugar.
- 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
- 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
- Stir together flour and salt.
- Cut in butter and shortening until crumbly.
- Add lemon juice, then enough water until dough is wet enough to come together. You made need more or less water.
- Shape into a disk, wrap in seran wrap and refrigerate 30 min.
Makes enough for a 2 crust pie
- 6 cups pitted cherries
- 1 1/2 cups sugar
- dash ground cinnamon
- 1/4 cup cornstarch
- 1/4 cup cold water
- Put cherries, sugar and cinnamon in a saucepan and bring to a simmer. Continue simmering for 15 min until soupy.
- 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