Miniature Cherry Pies Recipe
Fun to make and serve. Miniature Cherry Pies.
Pie Crust - Amount for single batch (Two-4 1/2 inch mini pies)
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon butter
4-5 Tablespoons cold water
(Note: You will need to make 2 batches for 4 small pies.
Pie crust turns out better if you do not double the recipe. Rather make it in two batches)(If there is any leftover dough, just form it into a flattened ball, put into a freezer bag)
3 cups canned, drained tart cherries
1 cup fresh raspberries
1 1/4 cups granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 cup cornstarch
1/8 teaspoon salt
5 teaspoons cold butter,divided
(Make 4 – 4 1/2 inch mini pies)
Preheat oven to 350 degrees F.
Make one batch at a time for the best results.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you don’t have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
It is okay if you see little specks of butter, and flour and the dough is not smooth. Use clean hands to form the dough together to form a ball. Cut the ball into 4 pieces. You can make all the bottoms with the first batch of crust, then make your tops with the second batch of crust.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin. Flatten each ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it will not matter. Don’t overwork the crust.
Gently transfer the dough onto your mini pie plates being careful not to stretch it.
Prepare the second batch of crust and repeat the process, preparing 4 tops.
Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch, and salt.
Divide into the 4 prepared pie crusts and dot each pie with 1 teaspoon cold butter.
Cover the mini pies with crust tops and crimp edges and poke the tops with a sharp knife.
Bake pies until filling is bubbling, 35 to 40 minutes. Remove and place on cooling racks. Let the pies cool down before cutting.