You may recall that a few months ago my blog got hacked. I’ve slowly but surely been going through each post in my archive, putting the pics back up and fixing any errors that have appeared. While annoying, it’s something I can put up with. The saddest part for me is that six months worth of posts have completely disappeared and there doesn’t seem to be any way to restore them. Rather then having a pity party, I’ve decided to start going back and sharing my favourite recipes. The oldies but goodies. They tend to get missed in the archives anyways right? I know there are probably quite a few I’ve forgotten about, so if you notice a recipe missing that you used to visit please let me know! For now I’ll be sharing the ones that frequent our table and that this blog simply can’t live without. First up, cherry pie!
This household gets a little bit obsessed with cherry season every time it comes around. Last year I dedicated every wednesday of July to a sweet cherry recipe. That was so much fun and I was very tempted to do the same again this year. But there is so much summer fruit to enjoy and so little time to blog about it. :)
This particular recipe has been made quite a few times since it’s first post almost four years ago. You can make it as written with sour cherries, or cut back on the sugar and use a sweet cherry such as Bing. For a picnic these handheld pies are just so much fun. Plus, you can freeze them in individual amounts, which means you can bake them up on a cool, rainy day and reap the benefits when it’s sweltering out – when the only effort you want to put into dessert is opening the freezer door.
I’ve also included instructions for making one large pie, incase that’s more your thing. Either way it’s time to take advantage of cherry season, and that makes me happy!
Mini Cherry Pies
If using sweet cherries cut the sugar down to 2/3 or 1 cup.
- 1 batch pie dough
- 6 cups pitted tart cherries
- 1.5 cups sugar
- dash ground cinnamon
- 4.5 tablespoons cornstarch
- 1/4 cup water
- egg wash (1 egg whisked with 2 tablespoons water)
- cinnamon and sugar, for sprinkling
Place cherries, sugar and cinnamon in a large saucepan, simmer for 10-15 minutes, or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Remove from heat and cool to room temperature. This can be made ahead of time and refrigerated until ready to bake.
Roll out two thirds of the pie dough on a lightly floured piece of parchment paper, lifting the dough from the parchment and giving it a slight turn after each roll, to keep it from sticking. Cut out 12 circles large enough to fit into regular-sized muffin cups. Press gently into the bottom and up the sides of the muffins cups. Divide cherry filling between each (you may have leftover filling).
Roll remaining 1/3 dough, as above, and cut into 1/2 inch strips. On a lightly floured surface make a lattice pattern (see here for visual). With a 2.5 inch round cookie cutter, or mug, cut out circles. Gently place on top of mini pies and carefully seal the edges as best you can. Brush with egg wash and sprinkle with a little cinnamon and sugar.
Bake at 375ºF for 5 minutes, lower heat to 350ºF and bake an additional 25 minutes or until filling is bubbly and crust is golden brown. Cool 1 hour before serving.
For a regular pie
Divide dough in half. Place one half on a lightly floured piece of parchment paper, lightly flour the top of the dough as well. Roll out dough with a rolling pin, lifting the dough from the parchment and giving it a slight turn after each roll, until you have an even circle that extends approximately 2 inches past an overturned 9-inch pie plate. Transfer dough to pie plate and press evenly onto bottom and up the side of the pie plate. Trim off excess dough with a sharp knife. Pour cherry filling into shell, spreading evenly. Roll out remaining dough, as directed. Place the dough over the filling and trim it 1/2 inch past the edge of the pie plate. Fold the dough under the bottom crust, pinching together to seal. Flute the edges. Cut slits near centre of the pie, to allow steam to escape. Brush pie with egg wash and sprinkle with cinnamon and sugar. Bake at 400°F for 15 minutes. Reduce oven temperature to 375°F and bake for an additional 30 minutes, or until crust is browned and filling is bubbly. Serve warm or at room temperature (but not hot, or filling will be runny).
Makes: 12 mini pies or 1 regular.
Adapted from Fresh with Anna Olson.