I come from a family who absolutely adores pie. We each request our favorite pie for birthday celebrations, Holidays, and any regular ol’ day. My mom just happens to have a collection of amazing pie recipes… and a top notch pie crust!
Last weekend Anthony, my dad and my brother were busy on the tractors prepping the farm ground for the year. And if you follow me on Instagram, you got a sneak peek of what I was up to while they were busy in the tractors…
Because I have such a special place in my heart for each those hardworking guys, I decided to surprise them with their own Mini Cherry Pies. Today I thought I’d share the recipe. It truly is fabulous, entirely homemade and simpler than you may think!
This recipe can make 1 large pie, or 6 mini pies. The filling is delicious. Not too sweet, not too tart, but just right. And the crust…. well it’s basically magical.
After I rolled out the dough for my crust, I placed it in my pan, then added the cherry pie filling…
Then I just rolled out the second batch of dough for the top, covered them, trimmed off the extra dough and pinched the bottom and top crust together…
I baked them until the crust was just slightly golden brown, then pulled them out the oven and let them sit until they were cooled…
Then, I made simple little craft paper pouches and stuffed them inside with a paper towel.
From there, they were ready for delivery…
And boy, were they happy to find what was inside…
Me dad may have requested that I continue this tradition… weekly…
They most definitely enjoyed their pies, so much so, that I didn’t get a picture of my brother… he ate his too fast!
Here’s the recipe:
- 1 ½ cup sugar
- 4 tbs. cornstarch
- 2 – 16 oz. cans Oregon Red Tart Cherries, drained and reserved
- ¾ cup juice from cherries
- ¼ tsp. almond extract, optional
- 1 tbs. butter
- Pre-heat oven to 400 degrees. Prepare dough for crust. Combine half of the sugar with the cornstarch in sauce pan. Stir in cherry juice. Cook over medium heat until thick and bubbly, stirring constantly. Remove and stir in cherries, remaining sugar and almond extract. Roll out bottom crust and place in mini pie pan. Fill bottom of crust with filling. Dot the top with butter. Roll out top crust and place on top of filling. Trim excess crust, form edges and cut small slits on top. Bake 40-50 minutes, or until crust is slightly brown and juices are beginning to bubble. Cool pie several hours to allow filling to thicken before serving.
- This recipe will make 1 large pie, or 6 mini pies.
- 1/3 cup plus 1 tbs. Crisco
- 1 cup flour
- ½ tsp. salt
- 1/3 cup water, add gradually
- Mix Crisco, salt and flour until small and pea sized. Add water until wet and sticky, all water doesn't have to be used. Gather into a ball and roll out on floured surface. For cream pies: prick crust before baking and bake at 375 degrees until lightly golden. Fruit pies: bake according to pie directions.
- Double recipe to make fruit pies, including mini pies.
And once they’d had their pie, I sent them on their way…
So, from our farm table, err tractor seat, to yours, Enjoy! This is a yummy one!