Monday, February 8, 2010
Mini Cherry Pies for Valentine's Day in a Muffin Pan
These are, by far, the cutest thing I have ever made. Interestingly, they are also easy, mess-free, and inexpensive.
I'm a big Aldi shopper when I can because you can usually good deals on random things and it's also an easy way to try out new things. For this recipe, I bought all the supplies at Aldi for less than $5.
Mini Cherry Pies
2 Refrigerated Pie Crusts (they come in a box together and are usually near the refrigerated cinnamon rolls)
1 Can Pie Filling
1. Roll out one of the pie crusts. I used a cup with 3.75" diameter to cut out each crust - you might have to experiment a little bit to see what fits your muffin tin best. If you're careful, you should be able to get about six crusts out of each crust. Don't worry if you don't, as you can roll the scrap dough back out to get a few extra.
2. Spray a 12 cup muffin tin with cooking spray.
3. Press each circle into a muffin cup, being sure to push it all the way into the cup.
4. Fill each cup with approximately 6 cherries. They might overflow, but this should keep it to a minimum.
5. Create a top for the pies. I cut out little hearts and layered them, made a full top with a heart cut-out, and a lattice.
6. Whisk an egg in and brush the tops of the pies with egg. If you don't have a brush, you can use the back of a spoon.
7. Bake at 400 degrees for about 18 minutes. Watch these - they might burn! Since you're using a canned fruit, you don't have to worry so much about the fruit cooking through, just for the crust to brown.