Heritage

Saturday, August 6, 2011

Mini Cherry Pies



If pies are the new cupcake then these mini cherry pies can rival any cupcakes in the cuteness category and they're 100% home-made and so delicious!


Start with the Pate Brisee, I had leftover from the other day's apple marzipan galette, Pie dough is easily made ahead of time, frozen and left to thaw in the fridge overnight for convenient use.

Martha Stewart's recipe is one of my favourites, however I've altered it slightly below:

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon salt


2 sticks (1 cup) unsalted butter, cold, cut into small cubes


1/4 cup ice water, plus more if needed

1 tsp lemon juice (mixed into the ice water)


Directions


In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender or use tips of fingers to rub the butter and flour together, working quickly as not to warm up the ingredients .)

With machine running, add (lemony) ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Shape into flattened disk. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

----


With the last of the season cherries I picked up the rest was easy, pitting was the most fun using the cool technique I learned recently and used on my cherry dumplings here.

I think this is probably one of the most useful and exciting tips I've ever learned because before this I would avoid cherries, using a parring knife to peel the flesh around the pit was not fun at all!

 I double the recipe of pie dough above and make 2 flattened disks to refrigerate then I make pie filling using 2 bags of cherries as directed below:

Doubling the pie dough pastry should make about 12 mini (covered) pies with some cherry filling leftover.
OR you can make about 24 open face  tart like pies (like here)
 with all the filling.


An alternate and easier design to do for covered pies is something like this 





Cherry pie filling:


-2 bags of cherries (about 80 cherries, or 2 lbs of cherries)

Remove stems, wash, and using a paring knife cut an X in the bottom of each one.

Doing this assembly style is best. Wash, then begin cutting them and moving them into another bowl.

Once finished all, use a chopstick to push through the top of the cherry (where the stem was) to remove the seed/pit. Once pitted add them to a heavy bottomed saucepan.

Add:
- 1/2 cup sugar
- Juice of half a lemon
- 2 tbsp water

Bring to a boil and cook on medium low for about 15 minutes.

Mix together in a small bowl the following ingredients:

- 1 tsp cornstarch
- 1 tbsp ice water

Bring the cherry filling to a boil again and quickly mix in the cornstarch mixture.

Stir the cornstach mixture into the cherries and you'll see it thicken immediately.  Remove from heat and place the filling in another bowl to cool. Place a sheet of plastic wrap on top of the cherries to avoid a seal forming on the top.

Allow to cool completely then refrigerate until ready to use.

Ok so these little pies were made right in the cupcake pan.. no greasing or anything required. Just cut the dough and put it straight in.

The filling should be cool of course and you can begin your assembly creating any type of design you like. Here I made three different designs ...

Use some eggwash to create a nice sheen on the little pies before baking..

Bake between at 375 for 30 mins or so until the pastry is crispy and golden browned where it touches the pan.
















92 comments:

  1. These look fantastic, and that photo of you holding the cherry over the pot is perfection!

    ReplyDelete
  2. Thank you! :) They were so adorable, not sure if it's because they're small but I Feel like I can eat more than the average slice worth of pie.

    ReplyDelete
  3. So cute! How did you get the patterns on the top?

    ReplyDelete
  4. Thank you! The woven lattice I cut strips and wove them (it's very simple, just like a big pie but a mini version)

    The other two are covered pies and I just poked a hole in the middle with a skewer and also cut knife slits.

    The last one is a pull apart lattice and that is done by using a tool on a regular pie but since this is a tiny version I used a knife on the small round piece of dough so I cut slits (alternately) and then when you pull it apart you get that design.

    It was a little time consuming but I had fun since there wasn't much to do that afternoon anyway :)

    ReplyDelete
  5. these are truly lovely! love the idea of individual pies. thx for sharing :)

    Linda @ Lemon Drop

    ReplyDelete
  6. Beautiful photos!! Those look good enough to eat! (haha)
    ~Cookin' Cowgirl

    ReplyDelete
  7. حبيت طبخك كتير وتصويرك كمان ,, يابخت جوزك

    ReplyDelete
  8. Elegant dessert and snack treats! Your photos are excellent!

    ReplyDelete
  9. fantastic,do u have any recipe to change the filling with strawberry?

    ReplyDelete
  10. Sure! You can do strawberry.

    Chop some fresh strawberries and add sugar, reduce it in a pot and maybe add a tbsp of strawberry jam to it too for more concentrated flavour.

    Make sure the mixture is not too runny so add a bit of corn starch mixed with cold water into the strawberry mixture. It should look shiny and like cherry pie filling.

    Best of luck!

    ReplyDelete
  11. Absolutely great post. Wish I would have seen this earlier when I had a bunch of fruit I didn't know what to do with. Great stuff!

    ReplyDelete
  12. I make these all the time! I make apple and pumpkin mini pies too. they are a big hit!

    ReplyDelete
  13. How many mini pies does this recipe yield?

    ReplyDelete
  14. They must be delicious... :)
    Lucía
    www.sevillaneando.wordpress.com

    ReplyDelete
  15. Terrific idea. Thanks.

    ReplyDelete
  16. How do I get the pies out of the pan w/o them falling apart?

    ReplyDelete
  17. Sue, make sure the crust is thick (the bottom one) and also cooked enough and golden at the bottom then you just take a small knife and pop it out without fussing with it too much to cause it to flake. Maybe bake yours a little longer if the dough is too soft and if it's thin then try just flipping the pan upside down on your counter and quickly flipping them all over.

    ReplyDelete
  18. Sue- try small strips of parchmapent paper under bottom crust before you bake them. You can pull the tabs and they pop out after baking. (hope that makes sense)

    ReplyDelete
  19. These look amazing! Almost too pretty to eat, but it's pie so that's not really possible. :) Love your photography! ~ Jamie

    ReplyDelete
  20. Lovely idea! I shared your photos and recipe on my photography Facebook. www.facebook.com/cindyirenerogers. If you do not want me to share, please let me know, and I will take it off due to copyright photography laws. Thank you. ~Cindy Irene

    ReplyDelete
  21. Can't wait to try these. Love cherry pie, and the idea of mini pies is very appealing. Your images are delicious!

    ReplyDelete
  22. So adorable! Beautiful photos too!

    ReplyDelete
  23. Can the pies be frozen?

    ReplyDelete
  24. Yes they can be frozen! :)

    ReplyDelete
  25. Love the recipes in your blog!
    Can't find the link to the pate brisee is it still there?

    ReplyDelete
  26. trixi, for some reason the link keeps disappearing so I just posted the recipe.

    ReplyDelete
  27. Mine didn't turn out nearly as pretty as yours, but they were delicious! I was unsure of how many fresh cherries to use, but a little less than 4 cups seemed to be just right!

    ReplyDelete
  28. Kelly, I'm glad to hear that you tried them and that they were delicious!

    Thanks for stopping by and sharing your tip about the cherry quantity that you used. Normally I buy my bags at the supermarket and they're sold like grapes, and once pitted and such it turns out less so I wasn't sure what amount to list, if you have a little sauce left or a little extra dough you could always just free it and the cherries go good on ice cream or any other dessert, it's a win-win situation!

    ReplyDelete
  29. I made these last night, but instead of cherry did peach (cause it's what I had on hand). Delicious and a big hit with everyone! Thanks for the cute idea.

    ReplyDelete
  30. these are adorable! I just have a quick question I have tried over and over to make my own pie crust but it NEVER EVER turns out. Could i possibly use premade pie crust if you think so could you give me a few tips on how to make sure they turn out!! thanks

    ReplyDelete
  31. I'm sure you can use premade crust, why not?! :)

    When you've attempted it in the past perhaps your kitchen was too warm or even your ingredients, it's vital for things to stay cold when making pie so that it is nice and flaky.

    I would suggest maybe watching a youtube video for basic pie dough making instructions to see where thing may have gone wrong.

    Good luck!

    ReplyDelete
  32. They are just gorgeous! Pinned :-)

    ReplyDelete
  33. These look wonderful thank you and can't wait to make them. Sandra Witt

    ReplyDelete
  34. Ok, I've got to try these. We're going camping and what a fun little dessert to pull out for everyone.

    Could you tell me, if I use canned pie cherries instead of fresh do I do anything different?

    It sounds like my normal cherry pie recipe might not work as it looks like you heat the filling up, making it thick.

    Thanks so much for sharing, I can't wait to try these.

    Debbie

    ReplyDelete
  35. Debbie, cherry pie filling is already thickened so by all means you can use it :)

    I hope you all enjoy these on your camping trip!

    If you need any more clarifications let me know and I'll be happy to assist.

    ReplyDelete
  36. Thank you for you responce. I actually was talking about the pie cherries that do not have the thickner in it. They are in there own natural juices.
    I would use these cherries to make a cherry pie, adding sugar, flour and almond flavoring to it. But this would all be put in the pie shell cold.

    Maybe I need to just try a batch and see how they turn out.


    Thank you, I can't wait to try this...next week!

    ReplyDelete
  37. If it's not hot then no you don't need to warm it up because it shouldn't be warm anyway when it goes in the shell or it'll melt the tender buttery cool pastry.

    You may need to heat it to thicken it however with the flour or corn starch. You heat it and then you mix the cornstarch with some cold water in a tiny bowl, just a few tbsps of water to make a smooth consistency and then you whisk it into the hot cherries and it should thicken, cool it down and then fill your pies.

    Hope it turns out :)

    ReplyDelete
  38. I realize I'm a little late to the cute cherry pie party but had a quick question about the yogurt lid you used for cutting the crust... Was that from an individual container or a large one?

    Thanks!

    ReplyDelete
  39. Sarah, it's like a typical sour cream container lid.

    ReplyDelete
  40. I don't even like cherry pie, but I want to eat one of these, they're so cute! Not only are the pies gorgeous, but your pics of them make them even more so. Nice work!

    ReplyDelete
  41. Aww these are so cute and so great to carry to a little picnic :3

    ReplyDelete
  42. I made these today for Eid. I took them to my family's house and they loved it. Thanks for the recipe!

    ReplyDelete
  43. How much cherries did you use? love the pics by the way!

    ReplyDelete
  44. How would you adjust the filling using apples?

    ReplyDelete
  45. Peel, core and chop apples finely, add sugar and cinnamon and use in the filling. If you want to cook the filling a bit on the stove in a pot you can to soften the apples a bit since these pies cook very quickly due to small size.

    Add a bit of corn starch and cold water at the end to thicken the apple filling.

    ReplyDelete
    Replies
    1. Could you possibly just used already made filling? And if you can how many cans?

      Delete
  46. Oh look at these small pies, so cute! Want to have one right now!

    ReplyDelete
  47. Yes you can! Sure you can pin it :)

    ReplyDelete
  48. Can you use frozen cherries? This time of year it's hard to find the fresh cherries!

    ReplyDelete
  49. Love these mini pies and your pictures are beautiful.
    Thank you !!!
    http://angel-shelterfromthestorm.blogspot.com/

    ReplyDelete
  50. What about apple. Do u think i can use apples. I am not a cherry person. SO i love the idea but wanted to know if i can use apples.

    ReplyDelete
  51. Basmah, for sure, any pie filling will work. Cube the apple small and cook the apple filling until it's translucent because the pies are so tiny and cook quickly which is not enough time for raw apple filling to cook.

    Good luck!

    ReplyDelete
  52. Hello!
    Thank you for sharing this recipe. I'll try it with every fruit on the planet, because sounds really delicious!!!
    About the oven temperature, is in celsius? I'm asking, because I'm portuguese, and here we use celsius, and I'm thinking 350 degrees too high.. I'm I wrong?
    Thank you again, for your share!
    Regards!
    Ana

    ReplyDelete
  53. Ana, I'm baking in fahrenheit :)

    ReplyDelete
  54. I made these for a President's Day party favor...tasty and cute! Thank you so much for your post. Would love to invite you check out my post on this party (I did credit/link to you blog on it).

    www.inviteanddelight.blogspot.com

    ReplyDelete
  55. I made these the other day for a school fundraiser, but made my own blueberry filling and they tasted delicious! The only problem was each batch that went into the oven came out with the filling oozing over the mini pie! I was so discouraged when I saw your beautiful pictures and my sorry excuse for a mini pie :(

    I went over the recipe a million times and tried a few things to hopefully fix the problem, as I was sure I followed it correctly. Like filling the pie with less filling, etc. and doing that ironically made the filling spill out even more!

    Luckily, the taste was still amazing and everyone ate them all, regardless of presentation! But I just wanted some help on figuring out what could have possibly gone wrong. Thanks!

    ReplyDelete
  56. "Filling Overflows: Oven too hot, lack of holes in top crust; edges not sealed, or too much filling."

    http://extension.usu.edu/files/publications/publication/pub__5034452.html

    That's a few things that came to mind and what came up in the search.

    Maybe the blueberry filling was too watery? Did you thicken your sauce with corn starch like I did with the cherries?

    ReplyDelete
  57. Great! Thank you! I'll definitely try to look for these mistakes the next time I make them.

    And yes, though it did not seem as thick as I would have liked...the juice from the blueberries made it more watery and I had to add more cornstarch than the recipe called for.

    ReplyDelete
  58. Yes blueberries can be more watery but they also have a lot of pectin as well which lets them naturally thicken up.
    Maybe next time cool the filling in the fridge overnight too.

    Let me know how it goes :)

    ReplyDelete
  59. Vicky, I don't know about gluten free baking but you can try to find a gluten free pie pastry and use that.. Hope it turns out!

    ReplyDelete
  60. Bella, perhaps i didn't read it right, but what was Your tip for pitting cherries?
    these look absolutely wonderful! would like to try them with Cherries, blueberries and apples too!

    ReplyDelete
  61. http://simplypiee.blogspot.ca/2011/06/how-to-pit-cherries-with-chopstick-and.html

    For Stephanie, good luck! :)

    ReplyDelete
  62. Hi!

    I was just wondering if I could use puff pastry in place of the homemade pastry?

    Also, you think I could make a mince pie version out of this? And if so, what's in it? We don't really have mince pies here in Australia so I'm not too sure what the ingredients are.

    Thanks in advance!

    ReplyDelete
  63. AshC,

    Yes you can fill the muffin rounds with small squares or rounds of puff pastry, but dont' overwork the puff pastry dough or it will be touch. You can prebake them too poking some holes in them and then fill with your fruit and bake a little more at the end so that your crust is not soggy because puff pastry will not rise well with fruit on top of it and crammed in a small cup.

    As for the mince pie, do you mean the fruit type mince? If so just google a recipe for mince pie and use the filling ingredients to stuff these mini pies with. Very easy.

    ReplyDelete
  64. These look amazing. I want to make them for my wedding. How far in advance can i make them and how would i make them look fresh baked for the day of? Thanks

    ReplyDelete
  65. You could totally freeze them and then reheat the day of your wedding! Freeze them on a tray then pop into a zip lock bag.

    Or if you want them fresh you could just freeze the pies unbaked and then bake them all the day of your wedding in batches.

    ReplyDelete
  66. Do you boil the cherries in water? Or just juices from the cherries? Thanks. :)

    ReplyDelete
  67. They're stewed, so adding sugar to the cherries and a bit of lemon juice brings out the juices from the fruit. Usually you don't need to add any water. Then if it's too watery you thicken it later with the cornstarch mixed with a bit of cold water and whisked into the cherry mixture on the stove.

    ReplyDelete
  68. How many cups of cherries did you use and how many mini pies did that yield?

    ReplyDelete
  69. http://www.adventuressheart.com/2011/08/mini-cherry-pies-ii.html

    Also, I probably used a bag of cherries.

    This post really came about as an inspiration and tutorial on making a "tiny" pie back when there wasn't that much out there on mini pies.

    Anyway, feel free to use the crust and filling of your choice.

    ReplyDelete
  70. What type of cherries do you use from the produce department? I typically only see Bing cherries. Is there another type I should be looking for to make fresh cherry pies? I noticed the comments asking about using canned or frozen as a substitute but would like to try fresh cherries if possible.

    ReplyDelete
  71. I prefer to use local cherries, if not then I think they come from the USA, and really not sure what kind of cherries, any type will do really.

    ReplyDelete
  72. Going to make and take an assortment of flavors to family reunion instead if big pies. Thanks!!!

    ReplyDelete
  73. Can I use the can pie filling and what about frozen pie crust. I want to do lots of deferent kind and lemon all so thank you

    ReplyDelete
  74. I always make my own pies from scratch but can't see why not, use the pie crust that isn't already rolled out and in a pan (obviously)

    ReplyDelete
  75. what Great Fun this will Be To do With My grandkids!

    ReplyDelete
  76. I can't wait to try these --- I make my own home-made apple pie filling...that will be my weekend project!!! Thanks for sharing! :))

    ReplyDelete
  77. It's nice to hear that you make everything from scratch too! Best of luck and come back to let us know how it went!:) I can't wait to try apple for the fall too.

    ReplyDelete
  78. How much sugar should I use? i guessed last time and they were a bit too sweet.

    ReplyDelete
  79. I made these yesterday using canned cherry pie filling and pre-made dough found in the refrigerator section of my local grocery store... I did the lattice tops on all of them and they were absolutely adorable!! My family loved them, and my mother saw them on my facebook page and asked me to bring her some too, so I did! :) Much easier than making everything! I'm headed to the store here in a little while to get some more dough and this time blueberry and apple fillings!!! Yum-MMY!

    ReplyDelete
  80. I adapted these to my own cherry pie recipe and was super happy with the results. Thank you for the tutorial! I have included a link to your post in mine. Here is a link to my post: http://whatsinlaurenstummy.blogspot.com/2013/08/fresh-cherry-cup-pies.html

    ReplyDelete
  81. These were so much fun to make and came out so cute and yummy! I served them with vanilla icecream and they were so good! thanks for sharing the recipe :)

    ReplyDelete
  82. I make cherry pies all the time and I never have done this before. I like the idea and they are very cute. I bet it takes alot of time to make them.

    ReplyDelete
  83. I know its 2016 a long time since you posted the original recipe but I am so glad its still here. I am trying to not pull my hair out over what to bake for my older sisters birthday and found this! She is jumping up and down with joy and wanting to know if they are done yet. Thank you!!! hugs, Kathryn

    ReplyDelete