Mini Cherry Pies
Mini Cherry Pies
2 1/2 cups flour
1 tsp salt
1 cup cold butter, cubed
1/4 cup ice water + 1 tsp lemon juice
1 can cherry pie filling
Using a food processor, pulse to combine the flour and salt.
Add the butter and pulse until the mixture is crumbly.
With the food processor running, slowly pour in ice water.
If the dough is too crumbly, add a bit more water.
The dough should come together and you should be able to shape it into a disk.
Wrap the dough in plastic and refrigerate for at least 1 hour.
To have enough pie dough to cover the top of your pies, make a double batch. Rather than making it all at once, I suggest making your pie crust in two batches.
Preheat your oven to 375.
To make your mini pies, roll the dough out. Thinner is better.
Using a large glass or round cookie cutter, cut the dough into 12 circles.
Push the circles into a muffin tin, leaving a little extra at the top.
Fill each pie with cherry pie filling.
Cover your pies with more pie dough, or leave them uncovered.
If covering your pies, make sure you securely connect the bottom and the top. Some of my top crusts came off because they weren't connected.
Bake for 30-35 minutes.
Every semester, someone brings a pie from Village Inn to their end-of-semester celebration. The pies tempt me, but I know they're filled with dairy. After eating breakfast there and drooling over the pies, I decided to make my own.
I'm not an experienced pie baker. Pie making generally happens during Thanksgiving. Because I like anything that's in cupcake form, making mini pies seemed like a better idea than baking a whole pie.
These pies turned out pretty tasty, but next time, I'd roll the crust thinner.