Do you need a fun dessert for your summer parties? Learn how easy it is to make these mini cherry pies.
These cute mini pies are ideal for a warm summer night and easy enough everyone is going to think you bought them.
I created this recipe for our family’s 4th of July BBQ. I wanted a fun simple dessert.
My mom bought a ton blueberries since they were on sale. So I made some Lemon Blueberry Muffins. But I had just enough blueberries to make something else. I thought it would be great to have a red, white and blue dessert for the party.
I am a huge fan of mini, smaller portion, desserts for parties. I make a lot of dessert tables for weddings and it’s something everyone comments on and how perfect it works for the event. It also allows for more flavors and different desserts for the party. This way the guests can try more desserts without feeling so full and guilty lol!
I learned a great pie crust recipe from culinary school that I used for larger pies but I wanted to make it easier, not so many steps. Something that was more foolproof, less delicate. An all purpose pie crust!
Cherry is a classic summer bake sale flavor. Sour cherry is even better! Yummy!
I prefer fresher ingredients as a rule but sometimes there are exceptions like using a canned fruit for fillings and sauces. The canned ingredients are usually available all year round and they are canned at the best ripened flavor. Plus its a lot less work. All you have to do is rinse and drain the fruit before using, you can reduce the sugar content that way as well.
This cherry filling is also great as a ice cream sundae topping. Or when the pies are warm serve with vanilla bean ice cream!
For this particular time, I also made a Swiss Meringue Buttercream that is a perfect complement to this pie. Its easy and any leftovers can be store for up to 1 month in the refrigerator. The buttercream is what I usually make for cakes. It holds up well and is not too sweet.
For decorating the pies, I used a star tip in a pipping bag filled with Swiss Meringue Buttercream and put a blueberry on top. The party was a huge hit and this pie was the star. Try it on your own!
I have to ask…
What is your favorite pie? Leave your answer in the comments!
Red, White & Blue Mini Pies
- 7 ounces cold butter, unsalted
- 2 1/4 up all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon salt
- 1/2 cup ice water
- 2 tablespoon lemon juice or white vinegar
Cherry Pie Filling
- 3 cups sour cherries, pitted (or 1 1/2 lbs.) you can use canned cherries just drain them first, definitely easier than fresh
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch (add 2 TBSPs of water to mix with, make a slurry)
For Pie Crust
Cut butter into small pieces, put half the pieces into the freezer. Return the other half to the refrigerator.
Combine the flour, sugar and salt in the food processor and pulse a few times to mix. Add the chilled butter from the refrigerator to the dry ingredients until its a coarse meal texture.
Add the frozen butter to the food processor and pulse until the butter is in small but still visible pieces.
Combine the lemon juice (or vinegar) & ice water. Add 6 TBSP of the mixture to ingredients.
Pulse several times until combined.If to dry add liquid, if to wet add some flour.
Remove the dough to a well floured board, knead the dough until it forms a ball. Divide the dough into 2 and wrap each half in plastic.
Place the dough in the refrigerator to relax for a half hour but preferably overnight.
Cherry Pie Filling
Place the (drained) cherries, sugar and lemon juice in a medium pot over medium heat. Stir to dissolve the sugar.
Meanwhile, mix the cornstarch in a small bowl with water to form a smooth mixture (or called a slurry), then add to the simmering cherries and mix well. Add the mixture before the cherries come to a boil, or it will be lumpy.
Continue to stir until the cherries mixture comes to a boil and is slightly thickened and glossy. Remove from the heat. Let cool slightly. You can add additional lemon juice for a more sour taste. (that is my favorite!!!)
Putting it all together
When dough has rested and is cold. On a well-floured board, use a wooden rolling pin to roll out dough til a 1/4 in thick. Cut our desired shape. Like a circle or squares no larger than 2 1/2 in.
In a mini lightly greased cupcake pans, lay each dough shape into the pan. Press down slightly so it becomes the shape of the cupcake pan. I skip every other one so the pie crusts don’t touch. (if your pan is 24 use 12 of them.)
Add a spoonful of the cherry filling to each pie crust. Bake in a 350 ° F oven. Bake until crust in golden brown about 16 minutes but since they are mini check after 10 mins and rotate the pan for even browning.
Cool on a wire rack. Remove pies from pans and once completely cooled add desired toppings. Since these are red, white and blue pies. I used a Swiss Meringue Buttercream and fresh blueberries.
Serve warm or at room temperature. If there is leftovers, put into an airtight container on the counter. If your worried about the butter in the topping then you can put into the refrigerator til they are devoured.
If you want to make a real treat out of these pies when they are warm serve them with a scoop of vanilla bean ice cream. Extra delicious and on a summer night its amazing! Here is the Swiss Meringue Buttercream recipe!
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