Mini Cherry Pies
As the temperatures begin to warm, and Spring begins to make its arrival I thought it would be fun to start thinking about ways to incorporate my weekly pies into something a bit more portable and super fun to consume. These Mini Cherry Pies are insanely easy and they are PERFECT for summer picnics and BBQs.
I’m also jumping in and celebrating National Cherry Month with my friends at Wayfair. If you’re in the mood for creating these Mini Cherry Pies yourself, I might recommend this, this or maybe this to help you in your baking adventures. Wayfair makes it easy to purchase all your must have tools in one easy one stop baking shop!
To get started, you’ll need to prepare your favorite pie crust.
Disclaimer: I used store bought refrigerated pie crust.
I don’t know if you know this, but we had tornados rolling through our state this week and while I desperately wanted to create these Mini Cherry Pies, I was not feeling a pie crust.
And you know what else?
I bought cherries in a can.
Who knew that locating pitted cherries for pie making was so difficult? I thought for sure there might be some in the frozen goods section. Nope. Couldn’t find any.
I have never, not even once, considered pitting my own cherries. I’m smart enough to know that if it seems time consuming before you even attempt….it probably means it’s ridiculously time consuming.
Now, I did a little more than simply buy cherry pill filling and dump it into my refrigerated pie crust. I mean, you’re here for a recipe and I can’t possibly tell you not to even mix anything and call it a pie recipe.
Or, could I?
Do people do that? Show you how to make an almost fraudulent homemade pie look as though you spent hours on it? Oh yes. Yes, they do.
And write semi-homemade books about it.
This, friends is a semi-homemade recipe.
You’ll do just enough mixing to not feel like a fraud!
- 1 box refrigerated pie crust (containing 2 pieces)
- (2) 14 1/2 ounce can pitted tart red cherries (packed in water)
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon butter
- 1/2 teaspoon almond extract
- Roll out both of the refrigerated pie crusts. Lightly spray the bottoms of an individual baking pan for pies. You could also use a jumbo cupcake pan, too! Line the bottoms of 4 pie molds with enough pie crust to extend up the sides and crimping the top of whatever pan you’re using. * My baking pan for was mini pies and included the cutters for both the bottom and top decoration of the pies.
- Set aside while you prepare the filling.
- To make the filling:
- Drain cherries but reserve the liquid. In a medium saucepan, combine sugar and cornstarch. Gradually stir in reserved liquid. Cook over medium-high heat, stirring occasionally until the mixture begins to thicken and bubble; reduce heat. Cook and stir for 2 minutes more. Remove from heat completely and stir in the cherries, butter and almond extract.
- Fill each of the containers with your pie crust with the cherry pie filling. With the remaining pie crust, cut out either another circle to place on top of your pie (be sure to vent), create a lattice, etc.
- Bake in a 350 degree oven for 18-20 minutes.
Individual pies are just begging to be gifted. So, break out the pinking sheers and add a handmade napkin adorning some cherries, attach a disposable fork, and pop a PIE tag on that thing and go make someone’s day.
Once you’ve gifted your Mini Cherry Pie, your recipient is all set to garnish with a bit of whipped cream and top with a cherry.
I hereby declare that an individual sized Mini Cherry Pie will brighten even the gloomiest of days.
Even a week of whacky weather and crazy tornados!
Do you have a favorite cherry recipe you’ll be using to celebrate National Cherry Month?
