Mini Cherry Pies

235

18

1.30k

Mini Cherry Pies are a delightful treat that combines the sweet-tartness of cherries with the bliss of flaky, buttery crust. These charming little pies are not only perfect for satisfying your sweet tooth, but they also evoke a sense of nostalgia, reminiscent of family gatherings and summer picnics. Whether you’re making them for a family get-together, a festive celebration, or just because you crave something sweet, mini cherry pies are sure to bring a smile to everyone’s face.

Why You’ll Love This Dish

What makes these mini cherry pies so special? For one, they’re gluten-free, making them an excellent choice for those with dietary restrictions. But the appeal doesn’t stop there! They are quick to prepare, making them an ideal dessert for those bustling weeknights or intimate celebrations. Plus, who can resist the charming presentation of personal-sized pies? Each bite is a burst of cherry goodness encased in a perfectly golden crust.

"These mini cherry pies are a game changer! They’re easy to make, and the gluten-free crust is a huge hit in our family." – A satisfied home baker

Preparing Mini Cherry Pies

Creating these little delights is a simple process with just a few essential steps. You’ll start by making a gluten-free crust, followed by filling each crust with the chewy cherry pie filling. The end result? Beautifully baked mini pies ready to impress.

What You’ll Need

Before diving into the cooking, let’s gather the essential ingredients to make these mini cherry pies:

• 1 1/4 cup gluten-free baking flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed and chilled
• 1/4 cup plus two tablespoons ice-cold water
• 1 (21-ounce) can cherry pie filling

Feel free to explore substitutions such as using almond flour for a nuttier flavor or coconut oil instead of butter for a dairy-free version.

Step-by-Step Instructions

Now that we’ve gathered our ingredients, it’s time to dive into the making of these delightful treats.

1. Mix Dry Ingredients: In a large bowl, combine the gluten-free baking flour, sugar, and salt. Whisk until well mixed.
2. Combine with Butter: Transfer the flour mixture into a food processor and add the chilled butter. Pulse until you achieve pea-sized pieces of dough.
3. Form the Dough: Move the mixture back into the large bowl and slowly add ice water, one tablespoon at a time. Stir after each addition until the dough begins to form a loose ball.
4. Chill the Dough: Turn the dough onto a lightly floured surface and shape it into a ball. Flatten it slightly into a disk, wrap in plastic wrap, and refrigerate for at least one hour or overnight.
5. Prepare to Bake: Preheat your oven to 425 degrees Fahrenheit. Roll out the chilled dough on a lightly floured surface until it’s about 1/4 inch thick.
6. Cut the Crust: Use a 3 1/2-inch round cookie cutter for the bottom crusts, and fit them into each muffin cup. For the top crusts, use a 2 1/2-inch round cutter, making sure to cut slits or shapes for steam to escape.
7. Fill and Seal: Fill each mini pie with cherry pie filling. Add the top crust and seal the edges with a fork.
8. Bake: Place in the preheated oven and bake for 25 to 30 minutes, or until golden brown. Allow to cool completely before removing from the pan.

Best Ways to Enjoy It

Pin It!

These mini cherry pies can be enjoyed in various delightful way. Serve them warm with a scoop of vanilla ice cream on top, or dust them with powdered sugar for an elegant touch. Pair them with a fresh fruit salad or whip up some homemade whipped cream for an extra layer of indulgence.

Keeping Leftovers Fresh

To store your mini cherry pies, allow them to cool completely before placing them in an airtight container at room temperature for up to two days. If you want to keep them longer, they can be frozen for up to three months. For best results, let them thaw overnight in the fridge before serving.

Pro Chef Tips

1. Dough Handling: Keep your butter chilled until it’s ready to mix; this helps create a flakier crust.
2. Chill Time: Don’t skip the chilling step! It allows the gluten-free flour to hydrate, resulting in a more manageable dough.
3. Custom Fillings: Feel free to swap the cherry filling for blueberries, apples, or even a chocolate fudge mixture for a creative twist.

Recipe Variations

Consider experimenting with flavors. Use almond or hazelnut flour for a different taste. You can even spice up the cherry filling with a touch of cinnamon or vanilla for added depth. For a festive touch, add a sprinkle of nutmeg or cloves during the holiday season.

Your Questions Answered

Q: Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it in the fridge wrapped in plastic.

Q: What can I substitute for gluten-free baking flour?
You can use a mix of almond flour and coconut flour for a different flavor profile, but keep in mind the texture will differ.

Q: How long do leftovers last?
Leftovers will keep for about two days at room temperature or can be frozen for up to three months.

These mini cherry pies are not just scrumptious; they embody the warmth of home baking and the joy of sharing delicious treats. Happy baking!