NOT TARTS…JUST MINI PIES!
What could be better than something homemade for a snack to take to work or school or for this weekends Super Bowl game.
Is there really a difference between a tart and a pie?
Yes there sure is, let me explain. A pie has a top layer of pastry where a tart is open faced with no pastry on top.
You might enjoy butter tarts, lemon tarts, pecan tarts this way or you can enjoy them as pies. It’s really all about the pastry.
Last year my husband struggled to get his work visa which left him out of work for three months. During that time it was crucial for us to cut our budget expenses anywhere we could.
Although I normally make everything I possibly can homemade vs store-bought it was critical that I continued to do so while money was tight.
Everyone loves pie because you can fill a pastry shell with just about anything sweet or savoury. The best thing about this Cherry Pie recipe is that it’s fresh and simple to make into mini pies so you can eat them on the run or for celebrations.
How to make pie crust
Most of the ingredients for the pie pastry you should have in the pantry and fridge especially if you are a foodie like I am. Making pie crust is a bit of an art but once you get it you can do it with your eyes closed.
- Shortcrust pastry
- 8oz/227g plain flour
- 60z/170g butter
- ⅓ cup caster sugar
- 1 egg (separated)
- Cold water for mixing
- Flour for dusting
- Butter for greasing
- Milk for brushing
- Icing sugar or caster sugar (extra fine sugar) for dusting
You can find my buttery pie crust recipe in my mincemeat pie recipe that I shared with all of you last year. I use the exact pastry recipe to make these Cherry Pie Minis.
Cherry Pie Filling
As for the Cherry Pie filling all you really need is 4 ingredients. In this house I don’t use pectin at all. All I use in my pie fillings is sweet cherries, lemon juice and sugar. Once the cherry pie filling mixture is cool I will stir in a little corn starch to thicken it but that’s it.
Some cherries can be quite tart but also sweet depending on the time of year you buy them and the type of cherries you purchase. There are so many different types of cherries available these days.
I was fortunate as I found cherries that were on sale and yes some (not a lot) were really soft and went in the bin but these are excellent for making cherry pie fillings as they are fairly ripe.
It’s the easiest cherry pie filling you will make ever make and you’ll wonder why you even bothered buying canned cherry pie filling in the first place besides convenience.
A rule of thumb here is to taste your pie fillings as everybody is different on how sweet or tart they like there pies. You can add sugar but you can’t take away so tasting and adding a little at a time goes a long way.
The pastry is the same that I used for my homemade mince pies which was a two-part recipe on the blog. The only difference is , that I made slits across the top of the tart pastry to make it different from my apple and mince pies.
Time to get baking everyone… here is my easy recipe for Cherry Pie Minis that is simply a burst of happiness in your mouth.
How to make Cherry Pie Minis…
- 4 cups of pitted cherries of your choice (sour or sweet)
- ½ lemon juice
- ⅓ cup sugar
- ½ teaspoon corn starch
- See mince-pie pastry (link in this blog post)
- Halve the cherries and put them in the pan along with the lemon juice and sugar and stir until all the cherries are coated.
- Bring to the boil then let simmer until cherries start to thicken a little. Around 20 mins
- Take cherries off the heat and set aside until cool.
- You can make your pastry while the cherry pie filling is cooling.
- Cut out your circles using pastry cutter to the size of the muffin pans. They should come up the sides slightly, and make a neat pocket when you press around the sides gently.
- Place a teaspoon of the pie filling into the pastry and then top with a smaller circle on top, and press down lightly to seal.
- Brush with egg whites and sprinkle the tips with sugar.
- Bake for 10-15 mins or until golden brown. Let cool
This Cherry Pie recipe will make one large Chery pie or 24 Cherry Pie Minis. The Cherry Pie Minis will freeze well and all you do is reheat them in the oven until they are warmed through and enjoy. If you have a full house like I do they rarely ever make it into the freezer.
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