Mini Cherry Pies
Makes 4 mini pies.
Ingredients
For the pastry:
- 1 1⁄4 cups all-purpose flour
- 1⁄4 tsp. salt
- 1 tsp. sugar
- 6 Tbs. (3⁄4 stick) cold unsalted butter, cut into 1-inch pieces
- 1⁄4 cup shortening
- 2 to 3 Tbs. ice water, or as needed
For the filling:
- 1 cup sugar
- 3 Tbs. cornstarch
- 1⁄4 tsp. salt
- 4 cups drained jarred or canned pitted sour cherries plus 1⁄3 cup cherry liquid
- 1 tsp. vanilla extract
- 2 Tbs. cold unsalted butter, cut into small pieces
Directions
To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight.To make the filling, in a small bowl, stir together the sugar, cornstarch and salt. Place the cherries in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Add the vanilla and the cherry liquid and mix well. Immediately divide the cherry mixture among 4 mini pie dishes and dot the tops with the butter.
Divide the dough into 4 equal portions and form each into a small disk. On a lightly floured surface, roll out each of the disks into a 6-inch round, about 1⁄8 inch thick. Cover each of the filled dishes with a round of dough. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a paring knife, cut a few slits in the crust. Refrigerate the pies until the dough is firm, 20 to 30 minutes.
Meanwhile, preheat an oven to 425°F.
Bake the pies for 12 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is golden and the filling is thick and bubbling, 20 to 25 minutes more. Transfer the pies to a wire rack and let cool completely. Serve the pies at room temperature.
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Rated 5 out of
5
by
Entertablement from
Easy and delicious
This was the first time I made pastry in a food processor and it turned out very well. The quantity was perfect for four small pies. My pies never look quite as beautiful as yours, but they were good!
I used fresh cherries and the filling baked into a silky, fruit studded and very flavourful confection. The pies disappeared in no time flat. Very tasty.
Date published: 2012-08-08