MINI CHERRY PIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 mini pies
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
- Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
- Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
- Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.
MINI MEAT PIES
A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.
Provided by NotQuiteVegetarian
Categories Meat
Time 45m
Yield 24 mini pies
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C.
- Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
- Press 24 circles into two lightly greased 12-hole patty tins.
- To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
- Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
- Add flour, stir until combined then cook over medium heat for 1 minutes.
- Add stock, sauces and herbs and stir over the heat until boiling.
- Reduce heat to low and simmer for 5 minutes or until mixture thickens.
- Stir occasionally then allow to cool.
- Divide filling among pastry circles.
- Top each with two half slices of tomato and sprinkle with oregano.
- Bake for 25 minutes or until pastry is golden brown and crisp.
- For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
- Serve hot.
Nutrition Facts : Calories 293.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 14.8, Sodium 319.7, Carbohydrate 22.2, Fiber 1.9, Sugar 0.7, Protein 6.8
MINI NUTTY STREUSEL CHERRY PIES
Make and share this Mini Nutty Streusel Cherry Pies recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 35m
Yield 15 mini pies
Number Of Ingredients 8
Steps:
- Pre heat oven 350°F.
- Combine streusel ingredients in a mini chopper or food processor.
- Pulse until coarsely chopped.
- Spoon approximately 1 tsp of pie filling into each phyllo shell.
- Put 1/2 tsp of streusel topping on top of each little pie.
- Bake for 15-20 minutes.
- Serve immediately.
- Enjoy!
CHERRY STREUSEL BARS
Ellen Borst writes from Park Falls, Wisconsin,"I combined my grandmother's apple crisp topping with a traditional cherry pie recipe to come up with these flavorful bars."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk the egg, water and vinegar. stir into flour mixture with a fork until a soft ball forms. , On a lightly floured surface, roll out dough into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 6-8 minutes or until firm and dry to the touch., Meanwhile, combine pie filling and orange zest; set aside. In a large bowl, combine the brown sugar, cinnamon and remaining flour; cut in butter until crumbly. , Spread cherry mixture over crust. Sprinkle with crumb mixture. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 20 minutes before cutting.
Nutrition Facts : Calories 227 calories, Fat 14g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 176mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHERRY-PECAN STREUSEL LOAVES
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Makes 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
- Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
- Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
- Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
EASY MINI BLUEBERRY (OR CHERRY) PIES
Make and share this Easy Mini Blueberry (Or Cherry) Pies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
- In a medium bowl combine flour, brown sugar and cinnamon.
- Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
- Separate the dough into 8 biscuits.
- Split each biscuit in half to make 16 rounds.
- Using floured fingers flatten each to form a 4-inch round.
- Press each round into muffin cup.
- Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
- Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
- Bake for 15-22 minutes or until golden brown.
- Cool 5 minutes, then remove from muffin tins.
- Place on a wire rack to cool.
- In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
- Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.
Nutrition Facts : Calories 409.9, Fat 24.8, SaturatedFat 12, Cholesterol 56, Sodium 358.4, Carbohydrate 44.2, Fiber 1.6, Sugar 23.2, Protein 4.3
STREUSEL CHERRY APPLE PIE
Make and share this Streusel Cherry Apple Pie recipe from Food.com.
Provided by QueenJellyBean
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine struesel ingredients in a small bowl until blended. Set aside.
- In a saucepan, over medium-low heat, combine sugar, cornstarch, cinnamon and nutmeg. Heat until sauce thickens, gently stirring occasionaly. Add apples, then cherries.
- Pour mixture into pie shell. Sprinkle streusel over fruit pie mixture.
- Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20-25 minutes or until crust is golden brown.
- When at room temperature, chill in refrigerator.
- This is to be served cold but see how YOU like it.
Nutrition Facts : Calories 372.3, Fat 13.8, SaturatedFat 5.6, Cholesterol 15.3, Sodium 166.1, Carbohydrate 60.5, Fiber 3.4, Sugar 35.8, Protein 3.6
MINI CHERRY PIES
I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.
Provided by Lisawas
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes.
- In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.
Nutrition Facts : Calories 752.2 calories, Carbohydrate 116.6 g, Fat 30.1 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 7.5 g, Sodium 482.6 mg, Sugar 66.1 g
MINI CHERRY-PECAN STREUSEL LOAVES
Made these for Christmas gifts. Everybody loved them! I replaced the dried cherries by dried cranberries. This is a Everyday Food recipe.
Provided by Redsie
Categories Breads
Time 55m
Yield 6 mini-loaves, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.
- Make cherry-pecan batter: In a medium bowl, mix flour, baking powder, salt and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
- Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven and quickly sprinkle loaves with streusel topping.
- Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
SOUR-CHERRY STREUSEL PIE
Categories Berry Dessert Fourth of July Back to School Cherry Vanilla Fall Summer Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
- For streusel:
- Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- For filling:
- Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.
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