Description
An easy, bite-size form of cherry pie!
Ingredients
Scale
- For the crust:
- 2 1/2 cups all purpose flour
- 2 teaspoons white sugar
- Dash of salt
- 2 sticks of butter
- 6 – 8 tablespoons ice water
- For the filling:
- 8 ounces all natural, organic cherry pie filling
Instructions
- To make the crust, combine the flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse on low until mixture resembles coarse meal (or sand). Add the ice water 1 Tbsp at a time, pulsing until mixture just begins to moisten.
- Grease a hard surface and put dough onto it. With floured hands, knead the dough about 3 times. Then, carefully shape the dough into two disks. Cover with saran wrap and chill for at least 8 hours.
- Once dough has chilled, pre-heat the oven to 425 degrees F. Liberally grease a muffin tin with nonstick cooking spray and set aside.
- Using a floured rolling pin, roll the dough to about 1/4 inch thickness. Using a cookie cutter cut out dough circles. You want enough dough to fill the entire muffin cavity with some overhang.
- Fit dough into the cavities. Carefully spoon about 1 1/2 tablespoon of cherry pie filling into each dough cavity.
- Bake for about 11 minutes, or until crust is golden brown and filling is bubbly. Let chill for at least an hour and then serve with whipped cream!
- Prep Time: 20 mins
- Cook Time: 11 mins