Pie is so very pleasing to many people. Maybe it’s the luscious filling of fruit or cream, but mostly, I think it’s the crust that really gets some excited about pie. Double crusted pies offer another layer of crispy buttery goodness that you don’t get with a single-crust pie, making the crust to filling ratio go way up. Pie making isn’t very difficult, but it can be a bit time consuming, however with these mini pies, they’re much easier to prepare, and you get all the same satisfaction as with a regular slice of pie, and there are two crusts.
When making mini pies you use the same crust recipe as regular pie, but you cut the dough out into rings and spoon the filling in the center, then fold it closed. Fresh cherry season has begun, and I thought why not use some of these deep ruby beauties for our filling, because it’s so much tastier than that canned stuff. Pitting cherries are the biggest task, but if you have a cherry pitter, it’s much easier. Is it worth the investment? It depends upon how much you enjoy fresh cherries in baking and cooking. I have one, because I do love cherry season and enjoy all it’s offerings during these few months of the year.
I love the size of a mini hand pie. It’s a couple of delightful bites with all the sensations of eating a slice of pie. The crust is very flaky, but strong enough to hold the filling, and melts in your mouth like you’d expect it. I think mini pies are an easier approach to making a double crust pie, and they’re kind of fun to assemble. So, maybe get some family members involved and watch the joy rise in your kitchen. Check out my Reel on Instagram @genabellrecipes.
1 1/2 cup all-purpose flour
1 tablespoon granulated sugar + more for tops
5 tablespoons cold butter, diced
2 tablespoon vegetable shortening
1/3 cup ice cold water
2 tablespoon heavy cream
2 cups pitted cherries
1/2 cup granulated sugar
2 teaspoons cornstarch
1/2 cup water
juice from 1/2 lemon
(Makes 10-12 Mini Pies)
- To make crust – In a stand mixer or large bowl, add flour, granulated sugar, butter and shortening. Mix on low speed for 2 minutes until coarse crumbs. While mixer is running, add cold water. Mix gently until dough just begins to come together. Remove and wrap in plastic. Refrigerate for at least 30 minutes, up to overnight.
- To make filling – Add cherries, sugar, cornstarch, and water to a small saucepan. Place over medium heat and cook for 4 minutes, stirring occasionally. When thickened, add lemon juice and stir. Remove from heat and let cool completely before assembling pies.
- Preheat oven to 400 degrees. Remove dough from refrigerator and unwrap. Roll out on flour-dusted surface until 1/4 inch thick. Cut into circles with 4 or 5 inch ring. Place dough circles on a parchment lined baking sheet.
- Spoon 1 heaping tablespoon of cherry filling into each circle and fold over to form a half-moon. Crimp edges with a fork. Repeat until all pies are made. *You may need to use two sheet pans.
- Brush tops with heavy cream and sprinkle with sugar. Bake for 15 minutes, remove and let cool for 5 minutes, before moving to a rack or plate. Enjoy!