Fact: Everything is cuter/yummier when it's mini. Sorry, but it's true. Don't believe me? Try putting a regular-sized pie on a table full of desserts next to a bunch of mini ones, and see which get snatched up quicker. I rest my case.
So. In honor of all mini things being a scrumptious success, I bring to you a cherry pie recipe today. But not just any cherry pie recipe. A Mini Cherry Pie recipe. Scout's honor, you'll be the smash hit of the dessert table.
Mini Cherry Pies adapted from My Recipes
- 1 1/2 cups tart pitted cherries, drained and patted dry (from two 15-oz. cans)
- 1/2 cup sugar
- 1 tablespoon plus 1 tsp. quick-cooking tapioca
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 14.1-oz package refrigerated "just unroll" pie crusts (with 2 crusts)
- 2 tablespoons milk, optional
- 2 teaspoons sugar, optional
1. In a bowl, mix cherries, sugar, tapioca, salt, and vanilla; let stand for 15 minutes, stirring occasionally.
2. Lightly mist 6 cups of a 12-cup muffin tin with cooking spray, alternating to keep space between them. Unroll 1 pie crust onto a lightly floured surface. Roll out to about an 11-inch round. Use a 5-inch round cutter to cut out 6 rounds. Transfer rounds to muffin tin. Gently fit dough into muffin cups, leaving some overhang. Chill for 15 minutes. Repeat rolling with second pie crust, cutting out 6 (3-inch) rounds. Place on a parchment-lined baking sheet and chill.
3. Preheat oven to 375; line a baking sheet with foil. Stir filling; spoon about 2 Tbsp. into each dough-lined cup. Remove rounds from fridge and cut a small star out of center of each. Place one round on top of each pie. Fold edges of round over the overhanging dough; crimp to seal. Repeat with remaining dough rounds. Brush tops with milk and sprinkle with sugar, if desired. Place tin on baking sheet.
4. Bake for 30 to 35 minutes, until filling bubbles and crusts are golden brown (check frequently and cover with foil if crusts brown too quickly). Remove muffin tin to a rack to cool.
Image via suzettesuzette/Flickr