Cherry Mini Pies

Cherry Mini Pies – A Complete Cooking Recipe. friends: Food Photography: Ryan Dausch Time: 3 hours. Difficulty: easy Servings: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chopped dough

• 3 tbsp. premium flour and additionally for work
• 2 tbsp. l granulated sugar
• 0.5 tsp salt
• 0.25 Art. cold margarine
• 220 gr chopped into small pieces of butter
• 1 large egg yolk and 1 beaten egg
• 6-8 Art. l ice water
• Coarse sugar for sprinkling
• You will need: 6 baking dishes with a diameter of 12 cm.

Filling

• 1200 gr. fresh pitted cherries
• 0.66 – 0.75 st. granulated sugar
• 2 tbsp. l corn starch
• 1 tsp grated lemon peel and 1 tbsp. l fresh lemon juice
• 0.25 tsp almond extract

Recipes with similar ingredients: premium flour, dough shortbread, cherry, eggs, lemon zest, almond extract, starch

Recipe preparation:

1. Prepare the dough: Mix flour, granulated sugar and salt in a food processor. Add margarine and 110 gr. creamy oils; beat in the combine until the flour has gathered into coarse lumps. Add the remaining butter and whisk until pea-sized pieces will form. Add the yolk and 6 tbsp. l ice water; beat in the combine until the dough starts gather, if necessary, add another 2 tbsp. l water. Transfer the dough onto a large piece of cling film and form sausage 5 by 30 cm. Wrap in a film and put in the refrigerator on 2 hours or overnight.
2. Place the pan on the wire rack in the center of the oven and preheat up to 200 ° C. Make the filling: Mix cherries, sugar, starch, zest and lemon juice, almond extract in a large bowl. Shuffle until sugar will not dissolve. Cherries should be completely covered with the mixture. Set aside.
3. Cut the dough in half. Cut one half into 6 pieces (keep the second in the refrigerator). Roll each piece into a flat cake 15 cm in diameter on a floured surface. Nest each flat cake into the mold, leaving excess dough to hang from the edges. Lay out the filling is equally divided in all forms.
4. Remove the other half of the dough from the refrigerator and make another 6 tortillas. Cover them with pies on top. Butter the pies on top whipped egg and generously sprinkle with large sugar. Refrigerate for about 30 minutes. Place the cakes on a hot baking sheet in oven and reduce the temperature to 190 ° C. Bake until dough will turn golden, and the filling will begin to bubble, 55-60 minutes. Lay on the wire rack and let cool completely. Dessert recipe pie with blueberry filling, decorated with weaving.