
Mini Cherry 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 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.