Step 4: Sweet and Tart

  1. In a saucepan, heat the thawed cherries
  2. Add sugar and stir to combine
  3. Once the mixture is warmed and simmering slightly, spoon about a quarter cup of the liquid into a small bowl
  4. Add corn starch and stir to combine
  5. Add this mixture back into the pot and stir well
  6. Continue cooking the cherries until they've thickened
  7. Pour the mixture into a bowl and place it in the freezer to cool down (you'll need it at least to be room temperature)
woohoo! :D You've just solved two problems at once for me: how to make enough pie for my husband's office to celebrate Pi Day (his pack of engineers and rocket scientists may not *know* they want to celebrate Pi Day yet, but they *will*...), and how to transport the pies to them with a minimum of breakage (leave 'em in the muffin tins!). <br><br>I salute you, Lady. You rock.
Oh, there are also these <a href="http://www.instructables.com/id/Milk-Caramel-Mini-Pies-aka-Mini-Crack-Pies/" rel="nofollow">Milk Caramel Mini Pies</a> which are amazingly delicious :)
Thanks so much! I hope they work out well for you and everyone loves them :) I've made several other types of mini pies that you might also want to take a look at: <ul> <li> <a href="http://www.instructables.com/id/Baby-Pecan-Pies/" rel="nofollow">Mini Pecan Pies</a> <li> <a href="http://www.instructables.com/id/Kentucky-Derby-Mini-Pies/" rel="nofollow">Kentucky Derby Mini Pies</a> <li> <a href="http://www.instructables.com/id/Baby-Apple-Pies/" rel="nofollow">Baby Apple Pies</a> <li> <a href="http://www.instructables.com/id/Baby-Banana-Cream-Pies/" rel="nofollow">Mini Banana Cream Pies</a> </ul> Please feel free to post photos of your itty bitty creations and thanks again!
Thanks!<br />
Looks delicious
Thanks! They really are great (especially when they're made with Michigan cherries like this batch was).

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Bio: Learn more about me here: http://www.instructables.com/id/Featured-Author-shesparticular/ or follow me on Twitter (@shesparticular) (if you're into that sort of thing).
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