Side Pannel
Mini Cherry Pies
Mini Cherry Pies
- Recipe Submitted by Herb on 11/14/2014
Category: Pies, Fruit, Holiday
Ingredients List
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small cubes
- 1/4 cup ice water, plus more if needed
- 1 tsp lemon juice (mixed into the ice water)
Directions
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender or use tips of fingers to rub the butter and flour together, working quickly as not to warm up the ingredients .)
With machine running, add (lemony) ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Shape into flattened disk. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
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With the last of the season cherries I picked up the rest was easy, pitting was the most fun using the cool technique I learned recently and used on my cherry dumplings here.
I think this is probably one of the most useful and exciting tips I've ever learned because before this I would avoid cherries, using a parring knife to peel the flesh around the pit was not fun at all!
I double the recipe of pie dough above and make 2 flattened disks to refrigerate then I make pie filling using 2 bags of cherries as directed below:
With machine running, add (lemony) ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Shape into flattened disk. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
----
With the last of the season cherries I picked up the rest was easy, pitting was the most fun using the cool technique I learned recently and used on my cherry dumplings here.
I think this is probably one of the most useful and exciting tips I've ever learned because before this I would avoid cherries, using a parring knife to peel the flesh around the pit was not fun at all!
I double the recipe of pie dough above and make 2 flattened disks to refrigerate then I make pie filling using 2 bags of cherries as directed below:
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