Mini cherry pies are the perfect treat, combining a delicious crust with the sweet-tart flavor of cherries, making them irresistible to any dessert lover. Imagine indulging in these charming desserts, whether for a gathering, a cozy night in, or just a simple craving—they’re sure to satisfy!
The Challenge of Making Cherry Pie
I have always viewed making a cherry pie as a daunting task. The first question that comes to mind is: where do you even find cherries if you don’t have your own cherry tree? Many of the cherries available at grocery stores and farmers’ markets are meant for eating rather than baking. Furthermore, I wondered whether it’s necessary to use tart cherries or if sweet cherries would suffice. After doing some research, I discovered some sweet answers that I would like to share with you.
Mini Cherry Pies: Understanding Cherry Varieties
Elusive sour (tart) cherries are the top choice for pie-making enthusiasts. However, they only have a picking window of about three weeks in the summer, depending on the weather. This limited availability makes them hard to find. Fortunately, a fantastic alternative exists: canned dark cherries, such as Morello cherries. Many people in the U.S. mistakenly associate sour cherries with bright red colors, but don’t let the dark hue of Morello cherries fool you; they are indeed a tart variety. If you can’t find Morello cherries at your local grocer, search for other canned sour cherries, like Montmorency, which are typically packed in juice. Alternatively, look for frozen sour cherries, which will work just as well as canned or fresh ones.
Mini Cherry Pies: Crust Options
When it comes to the crust, you have two primary options: make your own or buy a refrigerated one from the grocery store. If you plan to create decorative pastry shapes, it’s advisable to purchase or make four crusts. You can even have fun exploring your kitchen for objects to cut into unique shapes, turning this process into a creative endeavor. As you prepare the crust, remember to roll small dough balls between your palms for added flair.
Protecting Your Crust
To prevent the outer crust from over-browning, create an aluminum foil ring. Simply mold a sheet of aluminum foil against the top of your empty pie pan to capture its shape. Cut out the center of the foil and trim any excess along the sides to form a protective ring. Make sure it fits snugly around your pie, as this will shield the outer crust from excessive browning during baking.
Making Mini Cherry Pies
This recipe is versatile—it makes six mini pies or one 9-inch pie, depending on your preference. The mini pies are perfect for individual portions, while the larger pie is ideal for gatherings or family dinners.
Enjoy Making Cherry Pies
Through research and preparation, I have found that with the right ingredients and tools, making cherry pie can be an enjoyable experience rather than a daunting challenge. Experiment with top crusts to create your own unique creations. Happy baking!
Other Cherry Recipes You Might Like
Click on each name or photo to link to the recipe.
Mini Cherry Pies
Equipment
- (6) 6 x 4.5-inch mini tins or a 9-inch pie pan
- a baking Sheet
- parchment paper
- pie crust weights
- mini cookie cutters to cut crust shapes
Ingredients
- 4 pie crusts for decorated mini pies (2 crusts for a 9-inch pie)
- (1) 24.7 ounce jar Morello Cherries in light syrup (or equivalent sour cherry such as Montmorency)
- ¾ cup sugar
- 2 tablespoons cornstarch (or tapioca starch)
- ¼ teaspoon salt
Instructions
Mini Pies
- Preheat the oven to 400°F.
- Pour the cherries and 1 cup of the cherry juice into a mixing bowl. Add the sugar, cornstarch, and salt. Stir well and let sit for 15-20 minutes.
- Meanwhile, grease the tins and place a crust in the bottom and up the sides of each pie tin. Add pie crust weights to the bottom of each crust to prevent bubbling during baking. Add parchment paper to a baking sheet, then set the pie tins on it to parbake.
- Parbake the crusts in the preheated oven for 10-15 minutes, or until lightly browned. See the note below for an alternative to parbaking.
- If using cutout shapes to decorate the pie, cut those while the crust parbakes.
- Stir and then divide the cherries and cherry juice between the 6 pie tins. Add the crust cutouts to cover the top of the pies.
- Cover the edge of the pie crusts with aluminum foil rings. Leave the aluminum foil on for the entire baking time.
- Remove the hot baking sheet from the oven and place the parchment paper on it. Add the pies and bake at 400°F for 30 to 35 minutes, or until the crust is brown.
9-inch Pie Option
- Preheat the oven to 400°F.
- Pour the cherries and 3/4 cup of the cherry juice into a mixing bowl. Add the sugar, cornstarch, and salt. Stir well and let sit for 15-20 minutes.
- Meanwhile, place a crust in the bottom of the pie pan. Add pie crust weights to the bottom of the crust to prevent bubbling during baking.
- Add parchment paper to a baking sheet, then set the pie crust on it to parbake.
- Parbake the crust in the preheated oven for 10-15 minutes, or until lightly browned. See the note below for an alternative to parbaking.
- If using cutout shapes to decorate the pie, cut those while the crust parbakes.
- Stir and then pour all the cherries and juice into the crust. Add the crust cutouts to cover the top of the pie, or if using a single crust, place it over the top, cut 5 or 6 slits for venting steam, and flute the edges to seal the two crusts.
- Cover the edge of the pie crust with an aluminum foil ring.
- Bake for 40-45 minutes or until the crust is golden brown.
- Check the pie during the last 10 minutes of cooking. If the crust is brown under the aluminum foil ring, leave the ring in place. If the crust has not browned under the aluminum foil, remove it.