These adorable pies are perfect for when you are looking for a dessert that satisfies like a pie and travels like a cookie. This recipe is written for a sweet cherry filling, but you might choose to substitute other fruits using the appropriate ratio of sugar and starch from your favorite recipe for the larger versions.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Mini Sweet Cherry Pies
About This Recipe
|Yield:||makes 12 mini pies|
|Active time:||1 hour|
|Total time:||6 hours|
|Special equipment:||standard 12 cavity muffin tin, 5 inch round cutter|
|This recipe appears in:||Pie of the Week: Mini Sweet Cherry Pies|
- One recipe Easy Pie Dough, divided and rolled out flat onto two sheet pans, chilled at least 1 hour
- 1 quart golden, blush, or red sweet cherries, halved and pitted
- Approximately 4 ounces granulated sugar (adjust to taste)
- 2 tablespoons corn starch or tapioca starch
- Egg wash (1 egg beaten with a pinch of salt)
- Sanding sugar or additional granulated sugar for sprinkling
Remove the first sheet of chilled dough from the fridge and use a 5-inch circular cutter to cut out 12 circles of dough. Press the circles into the cavities of the muffin pan, allowing excess dough to hang over the edges. Chill the shaped bottoms for 1 hour.
After the bottoms have chilled for 1 hour, place the pitted, halved cherries in large bowl. Whisk together sugar and starch to combine, then toss with cherries until the pieces are evenly coated. Allow mixture to sit for five minutes, then distribute the filling evenly among the 12 pie shells. Remove the second sheet of dough from the fridge and cut tops or shapes out and place over the tops of the mini pies. Crimp the sides with the tines of a fork to seal, cut some slits in the top if your design does not already involve cutouts, and chill the mini pies for 30 minutes. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with raw sugar.
Adjust oven rack to lower position and preheat oven to 425°F. Place the muffin pan in oven and bake for 20 minutes, turning halfway through, then turn oven down to 350°F and bake until filling bubbles all over inside and crust is golden brown, approximately 10 additional minutes. Remove from oven and place the muffin pan on a rack to cool completely before removing the pies. When ready to serve, loosen the edges with an offset spatula, then carefully twist the pies to remove.