Next, while my cherry filling is resting, I roll out the pie crust on a floured surface. Using the cookie cutter, I cut out rounds that will serve as the tops and bottoms of my mini pies. Once that’s done, I prepare a baking sheet lined with parchment paper for easy cleanup. It’s all about making the process as smooth and fun as possible! Carefully fill half of the rounds with about a tablespoon of the cherry mixture, making sure not to overfill them.
Now, gently place the other half of the rounds on top, pressing down the edges with a fork to seal them. This little step not only looks cute but also prevents any juicy surprises from leaking out while they bake. Mix the egg and water in a small bowl, and brush the tops of each pie with the egg wash for that golden finish. Lastly, make a small slit on top of each pie to allow steam to escape, and pop them in the preheated oven for about 20-25 minutes until they are bubbling and golden brown – the smell coming from the oven is absolutely divine!
Once they’re out of the oven, I let them cool for a few minutes before transferring them to a wire rack. This waiting game is so rewarding; I can hardly keep my hands off them as they cool. As a final touch, I sometimes dust them with powdered sugar before serving. These little cherry pies are just too cute to resist!
Pro Tips for Best Results
I always use fresh cherries when they’re in season; the flavor is unmatched! This year, I even ventured into using frozen cherries, and let me tell you, they do hold their own in flavor and texture, especially when mixed well with the other ingredients. If you choose frozen, just make sure to let them thaw completely and drain any excess juices.
When it comes to the crust, go with a high-quality pre-made kind, or if you’re feeling adventurous, make your own from scratch. I tested this three ways, and while the homemade crust is flakier, the pre-made option saves so much time—and often tastes just as good when fresh out of the oven!
Lastly, don’t be afraid to taste your cherry filling before sealing those pies! If you like a sweeter pie, add a touch more sugar. Remember, this is your creation, and it should suit your taste!
Common Mistakes to Avoid
One common mistake I’ve made in the past is overfilling the pies. I mean, who wouldn’t want to pack in as many cherries as possible? But trust me, if you overflow them, you’ll end up with a mess in the oven instead of perfect little pastries. A tablespoon of filling is just right! (See the next page below to continue…)
Another misstep is not allowing the filling to rest. Letting those flavors meld is crucial; otherwise, you might end up with a pie filling that’s too runny. I once dove straight into baking without this step and was left with a soupy disaster that I had to toss!
Lastly, don’t forget the egg wash. This simple step creates that beautiful golden crust that adds to both the look and taste of your pies. A lack of this can leave your pies looking dull and uninviting. Remember to brush that egg wash generously before baking!