Summer Cherry Pies

June 29, 2012

This week has been a little long for me-- I've been under the weather since Monday. It's been really nice to be feeling normal again! ha ha. I found a recipe for these adorable little pies on Pinterest. I won't lie, they are SO time consuming! But my family loves them and they are pretty fun to make. I hand kneaded the crust vs. using a food prossesor and it worked great!

By the way, my family and I went to the Temecula chalk festival last weekend. It was so much fun! I will post pictures really soon!

The recipe itself is via

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed

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.)

With machine running, add 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. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. 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.

I just used a cherry pie filling in a can.

These are made right in the cupcake pan.. I greased my pan first. Just cut the dough and put it straight in.

Use some eggwash to create a nice sheen on the little pies before baking..

Bake between 350 and 375 for 30 mins or so until the pastry is crispy and browned

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