I’m obsessed with “mini” things. Little spoons, tiny dishes, mini pots and pans. And mini pies. With mini lattice tops. I can’t even.
I couldn’t find any sour cherries, but I did find some super sweet dark cherries at the farmers market. I highly recommend investing in a cherry pitter. If you’re not a fan of a kitchen tool that only has one purpose, check out these options for pitting cherries without a pitter.
While the dough is chilling, prep the filling.
Let’s prep the dough.
Mini Sweet Cherry Lime Pies
adapted from anne thornton
makes 12 mini cherry pies in about 1hr 30 mins
for the pie crust
2 1/4 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1/4 teaspoon fine sea salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water, plus more as needed
for the cherry filling
4 cups fresh sweet cherries, pitted
1 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lime zest (2-3 limes)
juice of two limes
1 egg, beaten + 1 tsp water for egg wash
coarse sugar for dusting (optional)
for the pie crust
In a food processor, ad dthe flour, sugar, salt and cubed btter. Pulse until the mixture looks like a coarse meal. Add in 4 tbsp of ice water and pulse until the mixture begins to pull away from the sides and forms a ball. If the mixture is still a bit dry, add water, 1 tablespoon at a time, and pulse again.
Form the dough into two discs, wrap in plastic wrap and chill for at least an hour. In the mean time, prepare the filling.
for the filling
In a medium saucepan, combine cherries and 1 cup of water. Cook over medium heat for 10 minutes. Stir in lime zest and juice.
In a small bowl, stir together the sugar and cornstarch until well blended and there are no lumps. Add mixture to cherries and stir until it comes back to a boil. Boil for another minute, until thickened. Set aside and let cool.
Preheat oven to 375F.
Generously oil the inside cups as well as the top of a 12-cup muffin pan. It’s important to get the top as well – it makes clean up a lot easier.
Roll one disc of dough into a ~10″ circle. Dip a biscuit cutter, bowl or glass about 3 1/2 – 4″ in diameter into flour and cut out 6 circles. Gather the scraps, cover in plastic wrap and return them to the fridge. Repeat with second disc of dough. You should have 12 dough rounds. Gently fit the dough rounds into the bottom of the muffin pan and up the sides. Place in the fridge while we prepare the tops.
Choose Your Own Cherry Pie Top Adventure Time!
For lattice: Roll the dough out to about 1/8″ thick. Cut thin strips, about 1/8-1/4″ wide. The dough may get soft, depending on how warm your kitchen is. Refrigerate as needed during this process. Follow the instructions here on how to form lattice strips.
For full top crust: Roll out the dough to about 1/8″ thick. Cut out 3″ circles. Cut two small slits (or get creative and cut out small shapes!) in the center of each dough round.
Add in about 1 1/2-2 tablespoons of cooled pie filling to each dough-lined cup, enough to almost come to the top. Top with either lattice dough or dough round. Crimp the edges of the top crust to the bottom crust. Brush the tops with egg wash and sprinkle with coarse sugar.
Bake at 375F for 30 minutes, until golden brown on top. Let cool for 10 minutes in the muffin tin before removing. If you’ve greased your pan well, they should pop right out!
Prep Time: 1 hour
Cook Time: 30 minutes