I realize that posts have been slow coming and my photos seem to be backlogged while I try and play a bit of catch-up. So while I organize photos and write posts… and simultaneously try and stimulate my thoughts since my mind has been a little bit of a skipping stone as of late, I’m going to share this delicious recipe we fell into recently.
On one of our runs to the local market, Aliyah and I happened upon fresh cherries and subsequently couldn’t stop ourselves from noshing on them. Continuously.
At some point the words “cherry” and “pie” happened into the same sentence and my sweet little five-year-old couldn’t get the idea out of her head, or my out of my ears, until the scent of fresh baked cherry pie wafted through our kitchen. Since I wasn’t sure we had enough cherries left for a full pie, we decided to make mini pies and I figured I’d just fill them until I had no more fillin’ left. Turns out, I had some extra, and ohmygoodness… have you ever eaten fresh cherry pie filling by the spoonful? Don’t do it.
It’s evil. In a good, unicorn and lollipops kind of way.
The flour and dough is always my kid’s favorite part. The pitting of the cherries? Not so much, but it wasn’t bad. I don’t have a pitter, so I cut the cherries in half and Aliyah and I pulled out the pits by hand.
Individual Cherry Pie Recipe:
Yield: 6 mini pies
Dough for single crust pie
3 cups pitted cherries
1/4 C water
3 tablespoons cornstarch
1/2 C sugar
A squeeze of lemon
1 teaspoon cold butter, cut into small pieces
Preheat the oven to 425. Greece a six cup muffin tin.
For the filling: In a saucepan, combine the pitted cherries and 1/4 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren’t any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon juice to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
Roll the dough out onto a well floured surface and cut into disks and gently place into the muffin tin cups. Make sure to pat down the bottom.
Spoon filling into each crust-lined cup and top with a small bit of butter.
With the remaining dough, roll into a ball and re-roll onto your floured surface, then slice thin strips to make your lattice top. Begin creating your lattice over the cherry filled cups and press down into the bottom dough.
Bake until edges are golden brown and the filling is bubbly, about 12-14 minutes. Allow to cool before removing from the muffin tin.
There are some great things in the works… and loads more coming your way, starting with an exciting Father’s Day post this Sunday. Stay tuned!