Muffin-Tin Cherry Pies

I wanted a pie version of the cupcake. That is to say, a portable, easy to eat in a couple of bites, cute-as-a-button version of a slice of pie. I didn’t think that little pie tins would allow easy release of said imaginary mini-pie, so I decided to use a muffin tin. Now, I’m not going to lie. Assembling these little tiny pies is a bit of an ordeal. But in the end, you will be rewarded with little, tiny pies that are absolutely perfect for a picnic. I am going to try blueberry or peach mini-pies next.

I used King Arthur Flour’s Mellow Pastry Blend, and I have to say that I’m going to find it hard to go back to using regular all-purpose flour in my pie crusts – the pastry flour made such a difference in the flakiness and tenderness of the crust, even after re-rolling the scraps several times.  A little pie-dough making tutorial is here.  Also – don’t be tempted to substitute sweet cherries for the sour cherries. While sweet cherries are delicious in pies, no doubt, there is no substitute for the tart zinginess of sour cherries. Combined with the flaky buttery-ness of the crust, you’ll be in heaven. Topped with a scoop of vanilla ice cream….don’t even get me started.

Ingredients:
(Makes 12 mini-pies)

For the crust:
2 1/2 cups pastry flour or all-purpose flour
1 tablespoon sugar
Pinch of kosher salt
1 cup (2 sticks) unsalted butter, cut into cubes and well-chilled
6-8 tablespoons ice water

For the filling:
3 cups sour cherries, washed, stemmed, and pitted
3/4 cup raw or granulated sugar
3 tablespoons cornstarch

Special Equipment: Food processor, 12-cup muffin tin, 4-inch biscuit or other cutter, 3-inch biscuit or other cutter

Procedure:
For the crust:

1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse once or twice to blend.
2. Add the butter and pulse several times, or until the the mixture has a course, sandy texture but still has chunks of fat about the size of a pea.
3. Add 6 tablespoons of the ice water, and pulse again to combine. Pinch a bit of the dough mixture between your fingers. If it holds together, the dough is ready. If not, add additional tablespoons of ice water, one tablespoon at a time. The dough will not form a ball (you will do that later).
4. Dump the mixture on a large piece of parchment or wax paper and divide the pile roughly in half. Combine each half of the dough bits into a ball, then flatten into a disk. Roll the disks’ sides on the counter to smooth (this will keep your dough from forming cracks when you roll it out).
5. Wrap each dough disk in plastic wrap, then refrigerate for at least 30 minutes.
6. Preheat the oven to 400ºF. Spray a muffin tin with non-stick spray, or lightly butter each muffin cup.

For the filling:

1. Combine the pitted cherries, the sugar, and the cornstarch in a large bowl. Stir gently to combine.

To assemble and bake:

1. After the dough has chilled in the refrigerator for 30 minutes, take one dough disk out.
2. Roll out to 12-inches in diameter (I roll my dough between 2 pieces of parchment paper to make life a little bit easier).
3. Cut out as many 4-inch circles as you can, then re-roll the scraps and cut additional circles until you have 12. If it is very hot in your kitchen, you may have to periodically refrigerate your dough to keep it from sticking. (Note: if you don’t have enough dough with the first disk to make 12 four-inch circles – it’s OK. You can use the second dough disk to finish making the rest.)
4. Fit each 4-inch dough disk into the muffin cups, gently fitting the dough into the corners of each cup. Refrigerate the muffin tin while you roll the remaining dough.
5. Take the remaining dough disk out of the refrigerator. Roll to 12-inches in diameter.
6. Cut out as many 3-inch circles as you can, then re-roll the scraps and cut out additional circles until you have 12. Refrigerate the dough disks if they become too soft to work with.
7. Remove the dough-lined muffin tin from the refrigerator. Spoon in the prepared filling (I used a size 40 ice cream scoop).
8. Top each cup with a disk of dough. As best you can, pinch together the top and the bottom dough disks. (I just sort of gently pushed them together as best I could.)
9. Cut vents in the top of the dough with a sharp knife.
10. Bake in the preheated oven for 45 minutes to an hour, or until the crust is golden brown.
11. Cool completely on a wire rack. Run a flexible, sharp knife around the sides of the muffin tin to release your mini-pies.

Photo by Libby Batten

For Crust:
2 1/2 cups all-purpose flour
1 tablespoon sugar
Large pinch of salt (kosher)
1/2 cup (one stick) unsalted butter (I like cultured butter), chilled and cut into cubes
1/2 cup fresh lard (not hydrogenated lard), chilled and cut into cubes
5-6 tablespoons ice water

For Filling:
9-10 granny smith apples (or other pie apples), about 7 cups, peeled and sliced into wedges about 1/8 inch thick
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup boiled cider
1 tablespoon butter, cut into small pieces

For Topping:
2 tablespoons sugar
1 egg white, lightly beaten, or water

Special Equipment: 9-inch pie plate

Procedure:

Preheat the oven to 400°.

Make the Crust:

1. Whisk together the dry ingredients and add to the bowl of a food processor. Add the butter and the lard, and pulse just until the mixture has a course, sandy texture. Add the ice water one tablespoon at a time, and continue pulsing. Stop adding water when the dough just comes together (you may not need to add all of the ice water).
2. Remove the dough from the food processor and pat together to form a ball. Divide the dough in half and form both halves into a ball. Flatten each ball into a disk shape, then roll the disks’ sides on the counter to smooth (this will keep your dough from forming cracks when you roll it out).
3. Wrap the dough disks in plastic wrap and refrigerate for at least a half an hour.

Make the Filling:

1. Briefly heat the boiled cider until just pourable.
2. Combine the apples, nutmeg, cinnamon, cornstarch, sugar, and cider in a large bowl. Toss with your hands to completely coat the apples.

Assemble the Pie:

1. On a lightly floured surface, roll out one of the disks of dough to about 12 inches.
2. Gently transfer the dough to the pie plate (you can roll the dough over your rolling pin, then gently unroll it over the pie plate). Gently press the dough into the corners of the pie dish, taking care not to rip the dough. You don’t have to trim the excess dough just yet.
3. Fill the pie with the apples, mounding them in the center of the dish. Dot with the 1 tablespoon butter.


Photo by Libby Batten

4. Roll out the other disk of dough to about 12 inches. Gently transfer the dough to cover the apples. Trim the dough that hangs over the lip of the pie pan to about 1/2 inch (I use kitchen shears for this). Fold the dough rim underneath itself – this will seal the two layers of dough together. The dough lip should be flush with the top of the pie dish.
5. Flute the edges of the dough with your finger (point your finger at the dough, pushing down slightly, then pinch the sides of the dough around your finger) or use the tines of a fork to crimp the edges.
6. Cut slits in the dough top (this will let steam vent), brush the top of the dough with egg white or water, and sprinkle with the remaining 2 tablespoons sugar.

Bake the Pie:

1. Place the pie on a cookie sheet. Bake for 15 minutes at 400°, then reduce the temperature to 350° and bake another 40 minutes, or until the top of the pie is golden brown, and the apples are bubbly.
2. If the crust starts to overbrown, cover with strips of tinfoil and continue to bake.