We have a cherry tree in our yard and every year about this time, we get a nice amount of fruit, just enough to fill a few bowls for snacking and also make a wonderful dessert.
Last year, I made
My craving for cherry pie prompted
To make twelve mini pies, I simply used a basic cupcake tin. While the dough chilled, I prepared the pie filling, first by pitting the cherries. Pitting cherries is messy business, so wear an apron and arm yourself with a pitter to get ‘er done right.
When perfectly ripe, cherries are so naturally sweet and moist, so I kept the filling ingredients as easy as . . . pie. 4 cups of pitted cherries + 1/3 cup of sugar + 1 tablespoon of pure almond extract. That’s it!
I had to use enough dough for three (not two!) pie crusts (which is why I was glad I doubled the crust recipe yesterday), and then used a small appetizer bowl to make the first layer of crusts for my mini pies.
Once in the cupcake tin, I layered each one with pie filling, placed another layer of crust on top, pinched them closed with a fork, then brushed the top with egg white. I baked them at 350 degrees for about 35 minutes (or when the crust turned golden brown.)
Flaky crust + fruit filling = heavenly mini cherry almond pies!
Served with tea, they make a perfect afternoon treat.
Vanilla ice cream or fresh whipped cream might make them even better.
They didn’t last very long in our house, and they were divine!
Download 8 ½ x 11 printable recipe here.
Click on second link for ‘Mini Cherry Almond Pies’.