Wednesday, August 28, 2013
Mini Cherry Muffin Cup Pies
I stopped by the fruit cart vendor the other day when I was out walking Hadley and realized that the summer bounty of fruit is waning. I'm so going to miss the cherries. I look forward to seeing them all year and they are the sign that summer has arrived. And when they go, I know summer is passing. Too soon, too soon. But I decided to take advantage of the last ones I could find to make just one more recipe with them.
1 Stick unsalted butter, well chilled and cut into 1/2" pieces
1 Cup all purpose flour
2 Tablespoons sugar
1 Teaspoon baking powder
1/2 Teaspoon salt
1/4 Cup ice water
2 Cups cherries, pitted and sliced
1/3 Cup sugar
1 Tablespoon lemon juice
1 Tablespoon all purpose flour
Dash of salt
To make the filling, combine the cherries in a bowl with the sugar, lemon juice, flour and salt.
After the dough has chilled, roll it out on a well-floured surface to about a 10" circle, more or less. Using a 3 1/2" round cutter, cut out 6 circles. Re-roll the scraps and cut out an additional 6 circles using a smaller, 2 1/2" cutter. You should have just enough dough for the 12 circles. Spray a muffin tin with non-stick cooking spray and nest each of the larger circles into the wells of the pan. Divide the filling equally into each well and cover with the smaller dough circles. Pinch the ends of each mini pie to seal it and cut a slit on the top for steam to vent.
Bake in a pre-heated 350 degree oven for 30 - 40 minutes or until the tops are a light golden brown. Makes 6 mini pies.