We are starting to see warmer temps and the snow melting in Chicagoland, and I can smell the spring weather right around the corner. For whatever reason, spring season makes me think of pie!
These mini cherry pies are super easy to make because I use refrigerated pie dough and canned pie filling. But if you want to learn how to make pies and tarts from scratch, check out our virtual Pie and Tart Workshop where you’ll learn how to make the perfect pie dough, as well as make an apple-cranberry pie with streusel topping and whipped cream and a chocolate ganache tart with pecan praline - my mouth is watering thinking of those recipes! That class is scheduled for March 14 at 11am, which also happens to be Pi Day, so all pie and pizza accessories are 20% off that day. Just email your order to lincoln@thechoppingblock.com on that day to get the discount, and we'll contact you to arrange curbside pickup.
If you don’t have mini tart pans, you can make these into mini galettes - simply roll out the pie dough a bit bigger, place the filling in the middle and roll the dough over the edges into the center of the pie filling.
You can check out a savory galette in this post.
Mini Cherry Pies
Scroll down for a printable version of this recipe
Serves: 5
Prep Time: 10 minutes
Cooking Time: 25 minutes
1 package refrigerated pie dough
1 20 ounce can of lite cherry pie filling
1 egg yolk, mixed with 1 teaspoon water
5 teaspoons coarse sugar
1. Heat oven to 425 degrees.
2. Use whatever dish you are using (ramekin, mini tart pan, mini pie pan) and use that as your guide to cut out the bottom of the crust.
3. Place crust in your pan of choice, fill with 1/3 cup of the pie filling. Using the leftover scraps, roll out strips for the lattice topping.
Here’s a hint - I watched many videos of how to do a lattice top on YouTube but you can get everything you need to know in this lattice pie post.
4. Brush the lattice topping with the egg wash, sprinkle with the coarse sugar and bake for 25 minutes.
5. Let the pies sit in the tart pan (or pan of choice) for 20 minutes for easy removal.
I am so excited that in-person classes are back at our Lincoln Square location! For March, we'll be offering chef demonstrations. Sit back, enjoy a glass of wine or a beer and eat what the chef prepares. Then, hands-on classes will return in April. Space is severely limited so we can safely social distance, so be sure to reserve your classes on our class calendar early.
And you can get a sneak peak of our new hands-on setup if you book the Double Date: Hands-On Cozy Dinner Party class on March 19 (my birthday!). Hands-on classes are now booked by tables, so you can reserve a table for 1-4 people. You'll cook with your group and eat the meal at your table. You determine who you cook with - whether that's just you and your partner or friends from your pod.
Mini Cherry Lattice Pies
Ingredients
- 1 package refrigerated pie dough
- 1 20 ounce can of lite cherry pie filling
- 1 egg yolk, mixed with 1 teaspoon water
- 5 teaspoons coarse sugar
Instructions
- Heat oven to 425 degrees.
- Use whatever dish you are using (ramekin, mini tart pan, mini pie pan) and use that as your guide to cut out the bottom of the crust.
- Place crust in your pan of choice, fill with 1/3 cup of the pie filling. Using the leftover scraps, roll out strips for the lattice topping.
- Brush the lattice topping with the egg wash, sprinkle with the coarse sugar and bake for 25 minutes.
- Let the pies sit in the tart pan (or pan of choice) for 20 minutes for easy removal.
