Comments on: Muffin-Tin Cherry Pies

By: SarahT

SarahT — Sat, 22 Jan 2011 04:22:04 +0000

Hey, I noticed in the picture that you only had a small pinhole in the top of your pies, I tried doing it that way with my pies and it kept popping the top off of the pie because of the expansion of the filling in the oven… maybe i filled it too much? When I made bigger vent holes it still happened… I’m not really sure what to do so I guess my real question is, how much are you filling your pies and what is the best way to pinch the crust together so that it doesn’t detach? (I’m a new baker and am experimenting with limited success sometimes, any tips you have would be great… my food tastes good but i can never get the intended presentation.)

also, before I forget; I’m having trouble popping my pies out of the tin… I’ve tried butter, flour, butter and flour, and Pam for baking. Any tips?

Thanks so much!

By: Louise

Louise — Tue, 07 Sep 2010 00:49:04 +0000

Thanks for the recipe. Great idea to make them in a muffin tin.

For those who don’t have parchment paper on hand, use plastic wrap. Dampen countertop. Lay two pieces of plastic wrap on the counter (about 16″ long each), overlapping the longest sides by about 2 inches. Flour well. Place dough and top with another two pieces which have been well floured. Plastic is great because you can see exactly what the dough is doing when you’re rolling.

As an alternative, I add flour not cornstarch to the cherries, along with some little pieces of butter and some almond extract which goes really well with cherries. Mix well but gently.

Cheers!

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!