Simple Cherry Pastry Pies Recipe
Introduction
Simple Cherry Pastry Pies are a delightful treat perfect for any season, combining juicy cherries with a buttery, flaky crust. These small pies are easy to make and great for sharing with family and friends.
Ingredients
- Store-bought or homemade pie crust (enough for several small pies, rolled out to 1/8 inch thickness)
- Butter (small pieces for dotting on filling and for browning crust)
- Egg wash (1 egg beaten with 1 tablespoon water)
- Fresh or frozen cherries – about 2 cups, washed and pitted if fresh
- Granulated sugar – 3/4 cup (adjust according to cherry tartness)
- Lemon juice – 1 tablespoon (freshly squeezed)
- Cornstarch – 2 tablespoons (to thicken the filling)
Instructions
- Step 1: Wash and pit fresh cherries or thaw frozen cherries. In a bowl, combine the cherries with sugar, lemon juice, and cornstarch, mixing until well coated to create a sweet, thick filling.
- Step 2: On a lightly floured surface, roll out your pastry dough to about 1/8 inch thick. Cut dough into circles or squares, depending on your preferred pie shape.
- Step 3: Place a generous spoonful of cherry filling in the center of each dough piece. Dot a small piece of butter on top of the filling. Fold the pastry over and seal the edges by pressing them with a fork or your fingers.
- Step 4: Brush the tops of each pie with the prepared egg wash to help achieve a golden and glossy crust during baking.
- Step 5: Arrange the pies on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the crust is golden and the cherry filling bubbles.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the cherry filling.
- Use a mix of fresh and frozen cherries for a more complex tartness.
- Try brushing the crust with a little sugar after the egg wash for added crunch and sweetness.
- If you prefer a less sweet pie, reduce the sugar to 1/2 cup depending on cherry tartness.
Storage
Store leftover cherry pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore crispness. These pies can also be frozen unbaked; bake from frozen adding a few extra minutes to the baking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries instead of fresh?
Yes, frozen cherries work well. Thaw them and drain any excess liquid before mixing with the other filling ingredients to avoid a soggy crust.
How do I prevent the bottom crust from getting soggy?
Make sure to use cornstarch to thicken the filling and dot butter over the fruit to help create a barrier. Also, baking on a parchment-lined baking sheet allows even heat distribution.
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Simple Cherry Pastry Pies Recipe
- Total Time: 40 minutes
- Yield: 6 individual pies
Description
Delight in these simple cherry pastry pies made with a buttery, flaky crust and a sweet, tangy cherry filling. Perfect for a cozy dessert or an afternoon treat, these individual pies are easy to prepare using either store-bought or homemade pie dough. The cherries are combined with sugar, lemon juice, and cornstarch to create a luscious, thick filling, then baked to golden perfection with a shiny egg wash finish.
Ingredients
Pie Crust
- Store-bought or homemade pie crust, enough for several small pies, rolled out to 1/8 inch thickness
- Butter, small pieces for dotting on filling and browning crust
- Egg wash: 1 egg beaten with 1 tablespoon water
Cherry Filling
- Fresh or frozen cherries, about 2 cups, washed and pitted if fresh
- Granulated sugar, 3/4 cup (adjust according to cherry tartness)
- Lemon juice, 1 tablespoon (freshly squeezed)
- Cornstarch, 2 tablespoons (to thicken the filling)
Instructions
- Prepare the Cherries: Wash and pit fresh cherries or thaw frozen cherries. In a mixing bowl, combine the cherries with granulated sugar, freshly squeezed lemon juice, and cornstarch. Stir gently until all cherries are coated evenly, forming a sweet and thickened cherry filling.
- Roll Out the Pie Dough: On a lightly floured surface, roll out the pie crust dough to approximately 1/8 inch thickness. Cut the dough into circles or squares depending on your desired pie shape, ensuring they are sized appropriately for individual pies.
- Assemble the Pies: Place a generous spoonful of the cherry filling in the center of each dough piece. Dot small pieces of butter over the filling. Fold the dough over to enclose the filling and seal the edges securely by pressing them with a fork or your fingers to prevent leakage.
- Apply Egg Wash: Brush the tops of each assembled pie with the prepared egg wash (egg beaten with water) to promote a shiny, golden crust once baked.
- Bake Until Golden: Arrange the pies on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the crust is golden brown and the cherry filling is bubbly and cooked through.
Notes
- Adjust sugar quantity based on the tartness of cherries for balanced sweetness.
- You can use frozen cherries; just make sure to thaw and drain excess liquid before mixing filling.
- Ensure the edges are tightly sealed to avoid cherry filling leakage during baking.
- Let the pies cool slightly before serving to allow filling to set.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry pies, cherry pastry pies, individual pies, fruit pies, baking dessert, homemade cherry pies
