Mini Cherry Pies (Print Version)
# Ingredients:
→ Cherry Filling
01 -
380g cherries (about 60), pitted and quartered
02 -
70g sugar
03 -
20g cornstarch
04 -
¼ teaspoon salt
05 -
1 teaspoon lemon juice
06 -
¾ teaspoon vanilla extract
07 -
½ teaspoon almond extract (optional)
→ Crust
08 -
2 pie crusts, store bought or homemade
09 -
1 large egg (for egg wash)
10 -
1 tablespoon coarse sugar (optional)
# Instructions:
01 -
Preheat the oven to 190°C. Place the quartered cherries in a medium bowl with the sugar, cornstarch, salt, lemon juice, and extracts. Stir together, then set aside for at least 10 minutes to macerate, allowing the sugar to draw liquid from the cherries.
02 -
Roll out one chilled pie crust on a lightly floured surface to approximately 28-30cm in diameter. Cut 8-9 circles using a 10cm cutter. Press each circle into muffin pan cavities, ensuring even distribution of dough.
03 -
Set aside leftover dough. Roll out the second pie crust and cut the remaining 3-4 circles needed. Reserve all remaining dough for lattice tops.
04 -
Fill each mini pie crust with about one tablespoon of cherries (solids only), then distribute the accumulated liquid evenly among all pies (approximately one tablespoon per pie).
05 -
Refrigerate the filled pies while preparing lattice tops. Cut remaining dough into ¼-inch (6mm) strips. Create lattice pattern by weaving strips horizontally and vertically. Cut 6cm circles from completed lattice and place atop each pie.
06 -
Beat egg in a small bowl and brush lightly over pie crusts. Sprinkle with coarse sugar if desired.
07 -
Bake pies for 22-25 minutes on center rack until golden brown (dark pans require approximately 22 minutes; light-colored pans closer to 25 minutes).
08 -
Allow pies to cool in pan for 5 minutes, then carefully remove with a fork and transfer to a wire cooling rack to prevent soggy bottoms.
# Notes:
01 -
Use a dark-colored muffin pan for the crispiest results. Light-colored pans may require longer baking time to achieve a deep golden brown crust.
02 -
If a dough circle tears during placement, simply patch with excess dough.