Normally, I would make this dish in the summer, but somehow there were some gorgeous cherries at the market this week. I don't even want to know how they got there! I'll just make these yummy little guys to share with a couple of neighbors.
Mini Cherry Pies
- 1 ½ c. flour
- 1 tsp. salt
- ¾ c. cold butter, cut into small cubes
- 1 c. cold water
- 1 ½ c. cherries, pitted and quartered
- ½ c. sugar, plus a T.
- 1 rounded T. of cornstarch
- ½ lemon, zested and juiced
- splash of orange juice
- 1 egg, beaten
Put the flour and salt in a food processor. Pulse to incorporate the salt, then add in the butter. Pulse until the mixture looks like little peas. Slowly add in the water a T. at a time, pulsing the food processor until one cohesive ball starts to form. Put the dough in plastic wrap, flatten it into a disk and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees.
Combine the cherries, lemon zest, lemon juice, orange juice, cornstarch, and ½ c. sugar in a small pan. Let it simmer for 10 minutes.
While it simmers, lightly flour a surface and turn the dough onto the surface. Divide it in half and roll each piece out until it is ¼-in. thick. Using a cookie cutter, cut out individual circles – you should get 18-24 circles.
Put ½ of the circles on a parchment paper-lined (or greased) baking sheet. Spoon 1 small tsp. of the cherry filling into the center of each one. Brush around the filling with some of the beaten egg. Top each one with another pastry circle. Pinch the sides closed around the filling. Brush each one with more of the egg. Use a paring knife to cut a small slit in the top of each one to allow steam to escape. Sprinkle some more sugar on top of each one.
Transfer the pan to the oven. Bake for 16-20 minutes, or until the pies are golden brown.