Wednesday, November 23, 2011

Mini Cherry Pies

I always make a pie for Thanksgiving, but so does everybody else, and it's a tough competition when there's a kitchen full of pies. This year I decided to make something that would really stand cherry pies! I have a feeling this Thanksgiving my pies will disappear…

I used my favorite sour cherry pie recipe from Oregon Fruit Company (similar recipe found here, but I only used 1/2 cup sugar, and no food coloring, almond extract, or butter), and followed the cooking instructions for making mini pies in a muffin tin (found here). I made enough filling for one pie, which was just enough for 12 mini pies. 

They turned out great (except for some of the juices bubbling out - I accidentally cooked them at the higher temperature called for in the first recipe). Abe and I "sampled" a pie after lunch today. So good, although a little too sour for Abe's taste - add more sugar if you like it sweet!

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