Recipe: Bite-size cherry pies
- Pie crust
- Cherry pie filling
- Preheat your oven to 375˚F.
- If you made your own crust (I’m impressed!), roll it out to about ⅛-inch thick. If you’re using refrigerated ready-to-bake pie crust, let it sit at room temperature for about 15 minutes, and then unroll it.
- Use a round cookie cutter, biscuit cutter or cup (about 2.5 to 3 inches in diameter for a mini muffin pan) to cut circles from the dough. These circles will be your bottom crust. Gently push the circles into the wells of an ungreased mini muffin pan. (Here are some tips from Pillsbury on dealing with your crust.)
- Spoon your cherry pie filling into the little pie shells. You’ll only need two or three cherries per shell. The more filling you add, the more of a mess it’ll make in the oven … but what a tasty mess!
- Cut out your top crust. You can cut out circles to fully cover the top of the mini pies or make a lattice crust, like notmartha did. Or you can be lazy like me, and use your smallest cookie cutters to cut out little shapes that you just plop right on top of the filling. (Warning: This appears to be the messier option.)
- Put your mini muffin pan into the oven; the pies are done when the crust is golden and the filling is bubbling. You’ll want to check them after 10 minutes just in case, but my pies didn’t start to get golden for about 15 minutes. Make sure to let them cool just a bit before popping them in your mouth.
Read more: http://sloblogs.thetribunenews.com/andallthetrimmings/bite-size-cherry-pies/#ixzz1EqRw8zo5
