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2 cups sour or dark sweet cherries
½ cup white granulated sugar
2 tbsp cornstarch or tapioca starch
½ tsp fresh lemon juice
¼ tsp lemon zest or 1/8 tsp almond extract
1 sheet premade pie crust or puff pastry dough (if using homemade dough,
roll out thinly)
Ingredients: (Makes 3-4 pies)
CHerry pie
Directions:
Place cherries in a saucepan over medium heat. Cover the pan. Heat cherries until
they release their juice and simmer for 10 minutes. Stir often.
In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot
cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer,
and cook until the lling has thickened, about 2 minutes; add lemon, remove from
heat, let cool, and use as pie lling.
Plug in and pre-heat your Mini Pie Maker. Cut 2 circles from your pie crust using the
Pie Base side of the Crust Cutter. Set the bottom pie crust into the lower Cooking
Surface and gently overlap the edges so that the crust ts neatly in the Mini Pie Maker.
Cut 2 circles for the top crust using the Pie Top side of the Crust Cutter. Set the 2
smaller upper crusts aside. Equally ll the lower crust with the cherry lling, spooning
about to ½ cup of lling into the crust.
Top your pie with one of the smaller circles for the upper pie crust. Bake until brown,
checking after around 4 minutes to see if the pie is almost done. Remove and cool
completely. Repeat with the other crust circles to make up to 4 Cherry Pies.
∙ 24 ∙
∙ 25 ∙
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