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Mini Cherry Pies

Showcasing summer’s sweet cherries, these petite pies bake to golden-brown perfection in our electric pie maker. They make wonderful desserts and after-school snacks.

Ingredients:

  • 1 batch deep-dish piecrust (see related recipe at left)
  • 4 cups pitted ripe cherries, about 1 lb. 5 oz., quartered
  • 6 Tbs. sugar
  • 2 Tbs. cornstarch
  • Pinch of salt
  • 1/2 tsp. almond extract
  • 2 sheets frozen puff pastry, each 9 1/2 inches square, thawed but chilled
  • 1 egg, lightly beaten with 1 tsp. water

Directions:

Divide the pie dough in half, shape each into a disk and wrap separately with plastic wrap. Refrigerate for at least 2 hours or up to overnight.



In a Beka cook ’n’ stir or in a saucepan over medium-high heat, combine the cherries, sugar, cornstarch and salt. Cook, stirring frequently, until the sugar dissolves and the mixture is slightly thickened, 6 to 8 minutes. Stir in the almond extract. Let the filling cool to room temperature.


Preheat a Breville electric pie maker according to the manufacturer’s instructions. Line a baking sheet with parchment paper.

Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round about 1/8 inch thick. Using the larger side of the circle cutter, cut out 8 rounds, rolling out the remaining dough disk and rerolling the scraps as needed. Transfer the pie dough rounds to the parchment-lined baking sheet.

Place a puff pastry sheet on a lightly floured surface. Using the smaller side of the circle cutter, cut out 4 rounds. Repeat with the remaining puff pastry sheet. If the pie dough or puff pastry rounds become too soft, refrigerate for 10 to 15 minutes.

Open the pie maker and assemble 4 pies according to the manufacturer’s instructions, using the larger pie dough rounds for the base of the pies, 1/3 cup filling per pie, and the smaller puff pastry rounds for the top of the pies. Keep the remaining rounds refrigerated until ready to use. Lightly brush the top of the pies with the egg mixture.

Close the lid on the pie maker, ensuring the latch clicks into place, and bake until the dough is cooked through and golden brown, about 10 minutes. Using a nonstick heatproof spatula or tongs, carefully transfer the pies to a wire rack and let cool for 15 to 20 minutes. Repeat the process with the remaining pie dough rounds, puff pastry rounds and filling to make 4 pies. Makes 8 mini pies.

Williams-Sonoma Kitchen.