Mini Cherry Pies
Mini Cherry Pies
Ingredients
- 4 cups frozen cherries, thawed and sliced in half
- 4 sheets frozen shortcrust pastry, thawed
- 1/2 cup sugar, plus extra for crust top
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, softened
- 1 egg
- 1 tablespoon milk
Instructions
- 1
Preheat oven to 190Ā°C (375Ā°F). Pour away any excess juices from the thawed cherries. In a large bowl, combine the cherries, 1/2 cup sugar, cornstarch, lemon juice, almond extract, and vanilla extract. Mix the ingredients thoroughly and set aside.
ā±ļø 10 minā¢š”ļø 190
- 2
Cut out 8 circles from the thawed shortcrust pastry (a small bowl can be used as an outline for cutting). Gently place these pastry circles into a cupcake tin, being careful not to tear the dough. Place a spoonful of the cherry filling into each mini pie crust. Dot each filled pie with a small piece of the softened butter on top.
ā±ļø 10 min
- 3
For the top crusts, either cut pastry strips to create a lattice design, or cut out pastry circles and create small slits in them to vent the pie. Crimp the edges of the pies together using a fork and trim any excess pastry around the pies. Whisk the egg and milk together, then gently brush this mixture on top of the pie crusts. Finally, sprinkle with extra sugar.
ā±ļø 10 min
- 4
Bake for 20-25 minutes, or until the filling is bubbling and the crust has turned golden. Leave the pies to cool for 10 minutes in the cupcake tin, then gently remove them and place them on a wire rack to cool completely.
ā±ļø 25 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Cherry Pies
- 4 cups frozen cherries, thawed and sliced in half
- 4 sheets frozen shortcrust pastry, thawed
- 1/2 cup sugar, plus extra for crust top
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, softened
- 1 egg
- 1 tablespoon milk
Instructions
- 1
Preheat oven to 190Ā°C (375Ā°F). Pour away any excess juices from the thawed cherries. In a large bowl, combine the cherries, 1/2 cup sugar, cornstarch, lemon juice, almond extract, and vanilla extract. Mix the ingredients thoroughly and set aside.
ā±ļø 10 minā¢š”ļø 190 - 2
Cut out 8 circles from the thawed shortcrust pastry (a small bowl can be used as an outline for cutting). Gently place these pastry circles into a cupcake tin, being careful not to tear the dough. Place a spoonful of the cherry filling into each mini pie crust. Dot each filled pie with a small piece of the softened butter on top.
ā±ļø 10 min - 3
For the top crusts, either cut pastry strips to create a lattice design, or cut out pastry circles and create small slits in them to vent the pie. Crimp the edges of the pies together using a fork and trim any excess pastry around the pies. Whisk the egg and milk together, then gently brush this mixture on top of the pie crusts. Finally, sprinkle with extra sugar.
ā±ļø 10 min - 4
Bake for 20-25 minutes, or until the filling is bubbling and the crust has turned golden. Leave the pies to cool for 10 minutes in the cupcake tin, then gently remove them and place them on a wire rack to cool completely.
ā±ļø 25 min