Cherry Pie


These individual pies are so good! Plus this pie crust is amazing. I will admit the individual pies do take a bit longer to assemble but they are so adorable. This recipe would also work excellent as one big pie! See the notes below.


Ingredients:

Crust:

1 1/4 cup all purpose flour

1/4 tsp salt

1/2 cup butter

1/4 cup ice water


Filling:

1 can cherry filling (540 ml)

zest of 1 orange

1 tsp vanilla


Preheat oven to 400˙F.


Pie crust: In a bowl combine flour and salt. Cut in cold cubbed butter using a cutter, also works to use your fingers to crumble. You want a crumbly mix. With a fork mix in cold water to form a ball. Place onto a clean floured counter. Roll out dough to 1/8" thickness. Use a 3.5 inch circle cookie cutter or a mug that is about 1/2" larger than a muffin tin. Cut out 8 circles. Place each circle of pie crust in a muffin tin. Gently press the dough down and around the sides. Place muffin tin in the fridge will you prepare the filling and the designs for the tops of the pies.


For filling combine all ingredients in a bowl until well mixed. Remove muffin tin with pie crusts from the fridge and place filling into each one. Only fill about 3/4 of the way full. Place back in the fridge while you prepare the tops.


For tops of pies here are two options for you to choose from. You can either cut out circles and cut 2 slits in the centre. Or you can make a lattice crust. Roll out the pie curst and using a knife or pizza cutter to cut out thin strips of dough, then lace them together. (See photos below). Remove muffin tins from fridge and place tops on pies. Gently press the top crust onto the bottom crust until they stick together. For lattice, trim sides and gently press down onto the bottom crust.


In a small bowl whisk 1 egg. Use a pastry brush and brush the tops of each pie. Bake for 40-45 minutes until top is nice and golden brown. Allow to cool before carefully removing from muffin tins. Place onto wire rack and cool fully.

Notes:

See photos below for lattice crust.

Both the lattice crust and the circle crust work well with this recipe.

This recipe would also work to make one big pie. Simply roll out the crust to 1.5 inches larger than your pie pan. Place rolling pin on top of rolled out dough and wrap dough around to carefully transfer to pie pan. Ensure dough is fully pressed into dish. Using a sharp knife or scissors trim any access dough. Make sure sides are fully pressed into pie pan. Fill with all of the filling. And you can either top with the lattice crust or roll out one large top. Bake at 375˚F for 50 minutes.

If you like pie check out these recipes as well! Click the photo for the recipe.