Best 3 Little Cherry Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful world of miniature cherry pies, where flaky crusts embrace a symphony of sweet and tangy cherry filling. These bite-sized treats are a delightful combination of nostalgic charm and culinary finesse, perfect for any occasion. Whether you prefer a classic filling or a unique twist, this collection of recipes offers a delectable journey into the realm of cherry pie perfection. Embark on a culinary adventure and discover the hidden gems of flavor waiting to be savored in each tiny morsel.

Let's cook with our recipes!

MINI CHERRY PIES



Mini Cherry Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 mini pies

Number Of Ingredients 13

3 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup cold vegetable shortening
2 sticks cold unsalted butter, cut into small pieces
1 large egg yolk, plus 1 beaten egg for brushing
6 to 8 tablespoons ice water
Coarse sugar, for sprinkling
8 cups fresh cherries (Bing, sour or a mix; about 2 1/4 pounds), pitted
2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries)
2 tablespoons cornstarch
1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1/4 teaspoon pure almond extract

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
  • Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
  • Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.

CHERRY HAND PIES



Cherry Hand Pies image

There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 20

6 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cherry brandy
4-1/2 teaspoons cornstarch
1-1/2 teaspoons lemon juice
1 teaspoon quick-cooking tapioca
1/4 teaspoon grated lemon zest
Dash salt
2 cups fresh or frozen pitted tart cherries, thawed and halved
1 cup fresh or frozen pitted dark sweet cherries, thawed and halved
Pastry for double-crust pie
1 large egg
ICING:
2-2/3 cups confectioners' sugar
3 to 4 tablespoons hot water
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Dash salt
Freeze-dried strawberries, crushed, optional

Steps:

  • In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

MINI CHERRY PIES



Mini Cherry Pies image

I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.

Provided by Lisawas

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h15m

Yield 2

Number Of Ingredients 5

1 pastry for a 9 inch single crust pie
1 (15 ounce) can pitted sour cherries, drained
2 tablespoons quick-cooking tapioca
½ cup white sugar
⅛ teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes.
  • In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.

Nutrition Facts : Calories 752.2 calories, Carbohydrate 116.6 g, Fat 30.1 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 7.5 g, Sodium 482.6 mg, Sugar 66.1 g

Tips:

  • Use fresh cherries: Fresh cherries are the best choice for this recipe. They're sweeter and have a more intense flavor than frozen or canned cherries.
  • Pit the cherries: Before you use the cherries, you need to pit them. You can use a cherry pitter to make this task easier.
  • Make sure the pie crust is cold: A cold pie crust will help to prevent the butter from melting and making the crust greasy.
  • Roll out the pie crust thinly: The thinner the pie crust, the flakier it will be.
  • Use a sharp knife to cut the pie crust: A sharp knife will help to prevent the crust from tearing.
  • Bake the pies until the crust is golden brown: The pies are done baking when the crust is golden brown and the filling is bubbling.

Conclusion:

These little cherry pies are the perfect dessert for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these little cherry pies a try!

Related Topics