Mini Cherry Pie
Preparation time: 40 min
Baking time: 40 min
- 1 ½ cup flour (1cup = 250 ml)
- 125 g soft butter
- 50 ml of cold white wine or cold water
- Pinch of salt
- 1cup pitted and halved cherries
- 3 tbsp sugar
- 3 tbsp cornstarch
- ½ cup crushed butter cookies
- 100 g chopped pistachios or other nuts
Sift the flour and add 100gr butter cut into small cubes. Mixed it with hands until crumbs are formed.
Little by little, add the wine /water/. Knead until not very hard dough is formed .
Grease six tart molds with butter and sprinkle with flour.
Roll out the dough on a floured surface to a sheet of 5 mm. Using a large cup or large cookie cutter, cut sheet into circles, slightly larger than the diameter of pie molds. Carefully, one by one, place the pastry into the molds and press tightly around the edges.
Thus prepared molds should be kept in the refrigerator for about 30 minutes.
During this time, pit and cut into halves the cherries. Sprinkle with 3 tablespoons sugar and leave to drain in a colander or wire strainer for about 10 minutes. Mix drained cherries with the cornstarch.
Chop the nuts and cookies in food processor.
Remove crusts from the refrigerator and with a fork make few holes in each of them. Put one or two tablespoons of cherries, place a small piece of butter in the middle of each pie and sprinkle with nuts and cookies, so that cherries are fully covered.
Bake in preheated to 150 degree C oven for about 40 minutes. Baked at the lowest oven position.
Serve warm or on the next day.
fruits » cherries
dairy » butter
flours » all purpose
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