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Mini Cherry Pies

Source of Recipe


Country Living






List of Ingredients



• 1 cup all-purpose flour
  
• 3 Tbsp dark brown sugar
  
• 1/4 tsp salt
  
• 7 Tbsp unsalted butter
  
• 3 Tbsp ice water
  
• 1 pound sour or sweet cherries (about 3 cups), pitted
  
• 3 Tbsp sugar (2/3 cup, if using sour cherries)
  
• 2 Tbsp cornstarch
  
• 1 Tbsp lemon juice
  
• 2 tsp lemon zest
  






Instructions



1. Make the dough: Combine the flour, brown sugar, and 1/8 teaspoon salt in a large bowl. Cut in 6 tablespoons of the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add water, 1 tablespoon at a time; mix just until combined. Pat the dough into a 5- x 6-inch rectangle, cover tightly with plastic wrap, and chill for at least 30 minutes.
   
   
2. Prepare the pies: Preheat the oven to 350° F. Melt the remaining butter and set aside. Combine the cherries, sugar, cornstarch, lemon juice, lemon zest, melted butter, and remaining 1/8 teaspoons salt; set aside.
   
   
3. Divide the dough into 4 equal pieces, roll each piece to 1/8-inch thickness, and fit two of the rolled out pieces into two 4-inch pie plates. Fill each with half of the cherry mixture, drape the remaining two pieces of dough over the pies, and crimp the edges to seal. Cut slits into the tops of the pies and bake until golden.
   
   Makes two 4-inch pies.