If you know this pie, then you are probably used to seeing a latticework on the top of the pie, but instead, I used mini garnish cutters to decorate my mini pies, and I really like the results! I used cornmeal in place of the traditional wheat berries, and I love the texture it created! There is a generous amount of sweet ricotta cheese to render these pies incredibly most and cheesy.
So, what makes a tuna can any different (or, better) than muffin tins, you might ask?? Well, I find tuna cans to be more accurate in dimension (as it is lower, and wider), so that it is a larger pie's perfect mini-me. Muffin tins are more narrow and deep. I find that I don't even use muffin tins much anymore for mini pies, as the tuna can has served me much better in form. Give it a try!
If you want to treat yourself to a rich, Napolitano-style, Easter pie just like a pasticcieria in Italy, put on the espresso and make these pies, baby!!!!
- 1 package of refrigerated pie crust (store bought)
- 1 can of sour cherries (Pitted, in water, or thin syrup)
- 1 package of corn muffin mix (requiring only water, or milk)
- 2 1/2 cups of whole milk ricotta cheese (drained)
- 1/2 cup of mascarpone cheese, softened, room temp. (may substitute cream cheese)
- 3 eggs (separated)
- 1/3 cup of granulated sugar, plus more for dusting
- zest of one blood orange (may use traditional orange)
- 1/2 teaspoon of ground cinnamon
- 3 tablespoons of butter for greasing tuna cans (may use shortening)
- All purpose flour for dusting work surface
6 empty tuna cans (thoroughly cleaned)