Mini Cherry Pies with a Whole Wheat Crust
User Reviews
0.0
0 reviews
Unrated
Mini Cherry Pies with a Whole Wheat Crust
Report
These hand-held Mini Cherry Pies a bursting with juicy cherry goodness and are the perfect make ahead summer dessert.Yield: 12 mini pies
Share:
Ingredients
For the Crust
- 2 c whole wheat flour (or unbleached all-purpose flour)
- 1 c unbleached all-purpose flour
- 1 tsp salt
- 16 Tbsp (2 sticks) unsalted butter, cold, cut into cubes
- 8 Tbsp water, ice-cold
For the Filling
- 6 c tart cherries, washed and pitted
- 1 ½ c sugar
- ¾ c unbleached all-purpose flour
- ¾ tsp almond extract
- 1/8 tsp salt
Instructions
- Preheat oven to 425F.
- For the crust: In a large bowl, mix flours and salt. Add butter, and using a pastry blender or a fork cut in the butter until the butter chunks are the size of peas. Add 4 Tbsp of ice water, and mix well. Continue adding 1 Tbsp of water at a time, mixing between each addition, until mixture holds together. Divide dough in half.
- For the bottom crust: Roll half of the crust dough out, 1/8” thick. Cut 12 circles roughly 5” in diameter. (We found a bowl that was about that size to use as a cutter.) Carefully place each round into the bottom of a greased muffin tin so that there are no air-bubbles under the crust, and the top lips over the edge of the tin.
- For the filling: In a medium bowl, mix all filling ingredients together. Spoon a half cup of filling into each bottom crust.
- For the top crust: Roll the second half of the dough out, again 1/8” thick. Cut this crust roughly 3 ½” in diameter if you are doing a solid top crust. If you are doing a lattice top crust, cut strips ½” x 3 ½”. For the solid top crust: cut air vents in the crust before placing it on the pie. Tightly pinch the edges. For the lattice crust: using six strips per pie, pinch the strips to the bottom and side of the pie and layer as show above.
- Place the muffin tin on the middle rack of your preheated oven. Place a cookie sheet on the rack below your muffin tin (this will catch any spill over).
- Bake 20-25 min, until pies are bubbly and the crust is golden.
- Remove pies from the oven and let cool 10 min in the pan on a wire rack. Once the pies are cool enough to touch, gently twist them in the tins to loosen before completely removing them.
Nutrition Information
Show Details
Serving
1pie
Calories
333kcal
(17%)
Carbohydrates
61.1g
(20%)
Protein
4.6g
(9%)
Fat
8.2g
(13%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
80mg
(3%)
Fiber
1.9g
(8%)
Sugar
29.5g
(59%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1pie | |
| Calories | 333kcal | 17% |
| Carbohydrates | 61.1g | 20% |
| Protein | 4.6g | 9% |
| Fat | 8.2g | 13% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 80mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 29.5g | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
