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Mini Cherry Pies with a Whole Wheat Crust

These hand-held Mini Cherry Pies a bursting with juicy cherry goodness and are the perfect make ahead summer dessert.Yield: 12 mini pies

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 12 people
Calories: 333 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. For the filling: In a medium bowl, mix all filling ingredients together. Spoon a half cup of filling into each bottom crust.
  5. 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.
  6. 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).
  7. Bake 20-25 min, until pies are bubbly and the crust is golden.
  8. 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

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

% 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.