Mini Cherry Pies

Maybe you ate too many cherries to make a full pie, or maybe you don’t have a full size pie tin. Whatever the reason, these are an amazing summer treat we love to have after a long day on the farm, and they don’t take too long to make! They’re great with a scoop of vanilla ice cream and some extra filling on the side, or you can just let them do their thing on their own!

I won’t bore you with the essay before the recipe starts, because we all know you scroll past it anyways!

Ingredients (crust):

• 2 1/4 cups AP flour

• 2 tablespoons sugar

• 1/4 teaspoon sea salt

• 2 sticks chilled butter

• 4 tablespoons ice water

Ingredients (filling):

• 4 cups pitted Interwater Farms cherries

• 1 cup sugar

• 2 tablespoons cornstarch

• 1 tablespoon lemon zest

Directions:

• Combine flour, sugar, salt, and butter in a food processor until finely mixed and add the ice water.

• Roll the dough into a ball, knead the dough, and chill in plastic wrap for thirty minutes

• In a pan combine the cherries and water over medium low heat for ten minutes

• Using a whisk combine the sugar and cornstarch to remove any lumps

• Add the sugar, cornstarch, and lemon zest to the cherries. cool until it begins to boil and then continue to cook until thickened. all the filling to cool while you prepare the crust.

• Preheat the oven to 425 degrees F and spray a mini muffin tray with cooking spray

• Roll the dough out, and then using a 1 1/2 inch cookie cutter and a 2 inch cookie cutter make 12 circles of each size

• Place the 2 inch dough rounds into the bottom of the muffin tin and add a scoop of your cherry filling

• Place the smaller dough rounds on top and seal the edges by crimping with a fork. Use a knife to make small incision on top for steam to escape

• Bake for about 12 minutes until the edges are golden brown

• Serve immediatley with a scoop of vanilla ice cream and extra filling