Mini Cherry Pies
Cherry pie is definitely one of the easiest fillings to make when it comes to pies. It only takes about 10 minutes for them to cook and there isn't any chopping, slicing or dicing necessary. It's also available all year round yay!
Ingredients
- 2 cups Pitted dark sweet cherries I recommend fresh or frozen; avoid canned. Trader Joes sells them frozen!
- 1 cup Sugar
- 1/4 cup Arrowroot or cornstarch
- 1 tbsp Lemon Juice
- 1/8 tsp Cinnamon
- Pinch of salt
- 1 box Pie Dough two rolls
- Large cookie cutter optional- I used hearts. If you dont have anything, you can just cut squares.
- 1 Egg
Instructions
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and set aside
- In a saucepan over medium heat, add cherries, sugar, arrowroot, cinnamon, lemon and a pinch of salt. Stir well to combine
- Bring to a boil and then reduce to simmer. Let it cook for about 10 minutes. It should get thick and sticky. If it doesn't, you probably did not let it boil so be sure to do that.
- Once it's done cooking, set aside and let it cool down almost completely.
- Let's make the mini pie shapes! I used a large cookie cutter to cut out hearts. If you don't have anything, you can either cut squares or rounds. For squares, I would say atleast 3 inches per side. For rounds, you can use a good sized cup to cut them out. You don't want anything to be too small which can make it hard to fill.
- However many you are able to cut, make sure it's an even number as you will need a top and a bottom to your hand pie.
- On half of the cutouts, you will need to cut a little vent to let the inside of the pie breathe while cooking. If you have a small cookie cutter, you can cut out a little shape right in the middle like I did with a mini heart. If you dont, you can just grab a small sharp knife and slice 3 little vents right in the middle. These will be the top of the pies.
- On the other cutouts which are the bottom of the pie, you will add about 2 tbsp of cherry pie filling. Then top with a vented piece of dough. Press the sides down together. Grab a fork and crimp the pie all around to really seal the dough.
- Grab your egg and crack it into a small bowl and add a tiny splash of water and whisk it. Using a brush, lightly brush your pies with the egg wash. I like to sprinkle sugar on top here.
- Bake the pies for 20 minutes until golden brown. Let them cool down a bit prior to serving.