Butter and Sugar

I used Martha Stewart’s trusty pie crust recipe listed below to make these little cherry pies. I had frozen organic black cherries that I used for the filling. You do not need to defrost them before baking just be careful to drain off as much liquid as possible as you spoon the filling into the pastry.

For the Filling:

1 cup of cherries

1 1/2 tablespoons lemon juice

2 teaspoons of sugar (this will vary based on the sweetness of the cherries)

1 teaspoon flour

1 teaspoon cornstarch

Combine in a bowl; I cut the cherries in half at this stage

I used half the recipe for pate brisee and cut the dough into fourths. Allow it to chill for at least 1/2 an hour.

Roll each quarter of the dough into a rectangle at least 5 inches wide. Transfer to a lined (parchment or silpat) baking sheet. Fill the center with cherries. Try to drain off most of the liquid before you spoon it on to the dough. Fold into a triangle and seal the edges carefully. Chill the triangles on the baking sheet as you are rolling out the rest of the dough.

Brush each triangle with egg wash (egg and water) and sprinkle with granulated sugar.

Bake at 350 until golden brown, about 30 minutes. Note: they will probably leak a bit when baked. If the liquid burns just trim the edges.

When they are cool, you can top then with some confectioners sugar.

I love having little individual deserts. You could make this recipe using any fruit. I have also made savory versions just leaving out the sugar on top.