Introduction: Baby Cherry Pies!

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Just like full-sized cherry pie, these baby versions are topped with a mini lattice. You could also use a crumb topping, but this little touch makes them even cuter! The tart cherries in the filling are just delicious and make these baby pies perfect.

Step 1: You'll Need. . .

- crust (see next step)

(for the filling)
- 2 cups frozen tart cherries (thawed, pitted, with liquid)
- .25-.5 cups white sugar (depending on how tart your cherries are, and how sweet you want your pies)
- 3 tablespoons corn starch

- medium bowl
- small bowl and spoon
- wooden spoon or rubber spatula
- measuring cups and spoons
- heavy bottomed sauce pan
- muffin tins
- round cutter about 3 inches in diameter
- round cutter about 1.5 inches in diameter
- sheet pan with parchment paper

Step 2: Making Crust

As per the baby pecan pies, make the crust as follows:

You'll Need. . .
- 3 cups flour (all purpose) - additional will be needed when rolling out for dusting board and rolling pin
- 1.5 teaspoons salt
- 2 tablespoons sugar
- 1 cup and 2 tablespoons butter (cut in cubes and kept cold)
- .5 cup cold water
- 2 tablespoons apple cider vinegar

1. Cut your butter into cubes and put it on parchment and back in the fridge to keep it cool
2. Add the flour, sugar, and salt to the bowl and mix it around a bit with your fingertips
3. Form a little well in the center as shown
4. Add the water (cold) and vinegar to the well
5. Plop in the butter cubes
6. Push up your sleeves and begin mixing with your hands. Try to mix in the liquid, but also break up the butter and get it combined with the flour
7. Once it's pretty evenly mixed, turn out onto a piece of parchment and mix a bit more, but only until it's all come together
8. Wrap tightly in plastic wrap and place in the fridge for at least an hour

Step 3: Lattice Entertain You (and Making Crusts)

  1. Roll out about a quarter of the crust dough to about an eighth of an inch thick
  2. Using a sharp knife, cut the dough into thin, long strips
  3. On the sheet pan lined with parchment paper, weave the strips to create a lattice
  4. Using the small (1.5 inch) cutter, cut rounds of the lattice
  5. Place the pan in the fridge to keep cool
  6. Roll out the dough for the pie crust and cut out rounds
  7. Gently roll over each round to make it slightly larger and thinner
  8. Place the enlarged rounds of dough into the cups of the muffin tins
  9. Put the crusts in the fridge to chill out as well

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)

Step 5: Fill and Bake

  1. Preheat oven to 350 degrees F
  2. Spoon the cooled cherry mixture into the prepared crusts being careful not to overfill them
  3. Pop the filled crusts into the oven along with the lattice rounds (still on the pan)
  4. After approximately 10 minutes (once the lattice tops are a little browned), carefully place the lattice onto each of the pies
  5. Bake an additional 20 minutes, or until the edges of the crusts are golden brown
  6. Allow to cool slightly in the muffin tins before sliding a knife along the edge of the crust to lift them out
  7. Serve with vanilla bean ice cream, whipped cream, or all on their own. Enjoy!