Mini Cherry Pies with a Whole Wheat Crust
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Mini Cherry Pies with a Whole Wheat Crust
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These hand-held Mini Cherry Pies a bursting with juicy cherry goodness and are the perfect make ahead summer dessert.Yield: 12 mini pies
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Ingredients
For the Crust
- 2 c whole wheat flour (or unbleached all-purpose flour)
- 1 c all-purpose flour unbleached
- 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 all-purpose flour unbleached
- 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
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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.
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