For Thanksgiving, I was also asked to do a Cherry Pie. Me being me, I couldn’t just do a simple Cherry Pie. I decided to try my hand at making little mini Cherry Pies. I didn’t know how mini I wanted to go, so I went all in with mini muffin pan size. One tip before you begin…make sure your fingernails are short. When pressing the dough into the bottoms of the mini-muffin pan holes, you use your fingertips, and the last thing you want is a pie with holes in the bottom of it.
Ingredients were very simple: one box of refrigerated pie crust dough, one can of cherry pie filling, one teaspoon of almond flavoring, and one tablespoon of butter or margarine
I took my new biscuit cutters from Pampered Chef and picked out the size I needed to cut my dough into little circles for crust. I cut all of the bottom crusts out and placed them in their own little holes. Then I poured the cherry pie filling into a small bowl and mixed in the almond flavoring. I spooned 3 cherries into each crust, making sure to get some filling in there as well. After all crusts were filled, then I took the tablespoon of butter and shaved small pieces off of it and placed a shaving of butter on each dollop of cherries. Next, I cut out top crusts for the pies. I laid them over each pie and pinched the bottom and top crusts’ edges together. Next, I made little slits in the top of each one for air to escape during baking and drizzled white sugar over each crust before baking. I baked them long enough for the top crusts to brown, approximately 25 minutes at 375°. After done baking, I removed them from the pan and placed them on a cooling rack to cool.
In the future, if I make these little boogers again, I will put an egg wash on the edges of the bottom crusts before putting their top crusts on. It may allow them to pinch together easier. I found by the time I made it back to top them, the edges were drying out. I also would use an egg wash on the tops to create a more golden brown. It’s all about the learning experience, right?