Our editor-in-chief, Brian Hart Hoffman, first encountered these delicious cherry pies—double-crusted, with a jammy cherry filling—on a KLM Royal Dutch Airways flight. It was love at first chunk. We’ve recreated that have right here utilizing frozen cherries to create a pleasant and jammy filling.
Mini Cherry Pies
Makes 12 mini pies
- Shortcrust Dough (recipe follows)
- 6 cups (780 grams) frozen pitted darkish candy cherries
- ½ cup (100 grams) granulated sugar
- ¼ cup (32 grams) cornstarch
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- 1 massive egg (50 grams) room temperature
- 1 tablespoon (15 grams) water
- Garnish: confectioners’ sugar
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Calmly spray a 12-cup muffin pan with baking spray with flour.
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Lower one-third of Shortcrust Dough (about 280 grams); rewrap, and refrigerate till prepared to make use of. On a frivolously floured floor, roll remaining two-thirds of dough (about 560 grams) to ⅛-inch thickness. Utilizing a 4-inch spherical cutter, reduce 12 circles from dough. Lower a 2-inch slit in every circle from heart towards edge. (It will assist get the circles within the pan.) Press every circle into ready cup, permitting dough to overlap as wanted to suit with out stretching or tearing. Calmly press dough, particularly at overlap, to create uniform thickness and depart a ⅛-inch overhang simply over every cup. Refrigerate for not less than half-hour or till prepared to make use of.
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In a medium saucepan, mix cherries, granulated sugar, cornstarch, salt, and extracts. Convey to a boil over medium warmth; prepare dinner, stirring steadily, till thickened and sauce is translucent, 10 to fifteen minutes. Take away from warmth, and let cool fully.
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In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water.
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Take away remaining Shortcrust Dough from refigerator; on a frivolously floured floor, roll to ⅛-inch thickness. Utilizing a 3-inch spherical cutter, reduce 12 circles. Utilizing a small cutter or spherical piping tip, reduce a small circle from heart of every 3-inch circle.
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Spoon 3 tablespoons (65 grams) filling into every ready crust in cups. Utilizing a pastry brush, frivolously brush egg wash alongside edge of every cup. Place a 3-inch circle on every muffin cup, urgent alongside extra backside dough to seal; utilizing 3-inch spherical cutter, reduce off extra. Refrigerate till agency, not less than 15 to twenty minutes.
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Preheat oven to 350°F (180°C).
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Calmly brush tops of pies with egg wash.
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Bake till golden brown, 35 to 40 minutes. Let cool in pan for 15 to twenty minutes. Utilizing a thin-bladed knife or offset spatula, run blade round high edge of every cup. Utilizing knife to assist carry, take away pies from pan, and let cool fully on a wire rack. When able to serve, garnish with confectioners’ sugar, if desired. Refrigerate in a hermetic container for as much as 3 days.
Shortcrust Dough
Makes dough for 12 mini pies
- 1¼ cups (284 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar
- 1 massive egg (50 grams), room temperature
- 3 cups (375 grams) all-purpose flour
- ¾ teaspoon (2 grams) kosher salt
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium velocity till mixed and creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg till mixed, stopping to scrape sides of bowl. With mixer on low velocity, progressively add flour and salt, beating till simply mixed.
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Prove dough onto a frivolously floured floor, and form right into a disk. Wrap in plastic wrap, and refrigerate for not less than 1 hour or as much as in a single day.
