Comments on: Muffin-Tin Cherry Pies

By: Eat It Brooklyn

Eat It Brooklyn — Fri, 13 Nov 2009 22:49:11 +0000

This is the best idea! My favorite part of the pie is the crust anyway. Thank you!

By: Lisa (dinner party)

Lisa (dinner party) — Fri, 21 Aug 2009 17:55:24 +0000

What a clever idea! And the pies are so cute too.

By: Daily Spud

Daily Spud — Fri, 17 Jul 2009 21:41:05 +0000

There is something just so appealing about an individually-sized pie. Even better if it’s a cherry pie. Add vanilla ice cream and, yep, I hear ya – that’s heaven and a bit extra!

By: jessie

jessie — Wed, 15 Jul 2009 22:21:20 +0000

you are a genius.

By: megan

megan — Wed, 15 Jul 2009 15:25:15 +0000

Elle – if you haven’t already – try rolling your dough out between 2 pieces of non-stick parchment. Then refrigerate (on the parchment) before you transfer to the pan. It helps a lot.
Katie – Yes, you could totally do this w/regular cherries, BUT reduce the amount of sugar a great deal and maybe add a bit of lemon juice. It won’t taste the same but it will still be good. You may want to cut the cherries in half, too – sour cherries tend to be a lot smaller in size than the sweet cherries. I’ve got a ton of sweet cherries, too – I think I’m going to make sorbet using that strawberry sorbet recipe I posted the other day as my base recipe.

By: katiek @kitchensidecear

katiek @kitchensidecear — Wed, 15 Jul 2009 04:18:30 +0000

i have been trying to find solutions for my buyers remorse for buying a sh-t ton of cherries. Can i do this with regular cherries? ie not sour?

By: nina

nina — Tue, 14 Jul 2009 19:42:43 +0000

Muffin-size….yeah, that means I can get 2!!!!Divine!!

By: Jules

Jules — Tue, 14 Jul 2009 15:45:23 +0000

I love them!

By: Elle

Elle — Tue, 14 Jul 2009 15:42:00 +0000

Oh! They’re so stinkin’ cute! Cherry pie is my all time favorite. I have such a hard time rolling out pie crust, though. And transferring it to the pan gets me, too. ugh.

These are gorgeous!