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)
Trace one-inch outside the circumference of the tuna can to allow for the bottom, and the walls of the pie.
In a large glass bowl, combine the requirements for the corn muffin mix (mine just required water) with the egg yolks and stir to incorporate.
(If your corn muffin mix requires and egg, then reduce one egg from this recipe, so you will still have 3 yolks)
Brush with beaten egg white and sprinkle with sugar.
Remove from oven and transfer to a cooling rack for at least 15 minutes.
To remove pies from tins; carefully run a butter knife around the circumference of each pie to gently loosen and pies should come out easily.