Mini Cherry Muffin Cup Pies

I stopped by the fruit cart vendor the other day when I was out walking Hadley and realized that the summer bounty of fruit is waning.  I'm so going to miss the cherries.  I look forward to seeing them all year and they are the sign that summer has arrived.  And when they go, I know summer is passing.  Too soon, too soon.  But I decided to take advantage of the last ones I could find to make just one more recipe with them.

Sweet, simple, portable little cherry hand pies.  Homemade crust, sweet, sweet cherries and no fuss.  These were so easy to eat and so quick to disappear.  And now I may have to wait until next summer to make them again.  I think they'll end up in all our picnic baskets.  Enjoy!









Ingredients

Crust:
1 Stick unsalted butter, well chilled and cut into 1/2" pieces
1 Cup all purpose flour
2 Tablespoons sugar
1 Teaspoon baking powder
1/2 Teaspoon salt
1/4 Cup ice water

Filling:
2 Cups cherries, pitted and sliced
1/3 Cup sugar
1 Tablespoon lemon juice
1 Tablespoon all purpose flour
Dash of salt

To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

To make the filling, combine the cherries in a bowl with the sugar, lemon juice, flour and salt.

After the dough has chilled, roll it out on a well-floured surface to about a 10" circle, more or less.  Using a 3 1/2" round cutter, cut out 6 circles.  Re-roll the scraps and cut out an additional 6 circles using a smaller, 2 1/2" cutter.  You should have just enough dough for the 12 circles.  Spray a muffin tin with non-stick cooking spray and nest each of the larger circles into the wells of the pan.  Divide the filling equally into each well and cover with the smaller dough circles.  Pinch the ends of each mini pie to seal it and cut a slit on the top for steam to vent.

Bake in a pre-heated 350 degree oven for 30 - 40 minutes or until the tops are a light golden brown.  Makes 6 mini pies.