Mini Cherry Pies

Prep Time: min Cooking Time: mins

Serves:

Ingredients Image of Recipe

Dough:
- 2 ½ cup plain flour
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter cubed and chilled
- ½ cup + 2 Tbsp iced cold water

Cherry Pie Filling:

- 1 ½ cans of cherry pie filling
- 2 Tbsp cornstarch
- ½ cup sugar
- Pinch of salt
- teaspoon vanilla extract

Extras:
- ½ cup thickened cream
- ½ cup powdered sugar

Practical Preparation

Equipment • Wash hands correctly then Sanitise benches

Electric Mixer • Gather equipment set up space.
Heart shape cookie cutter
Cupcake pan Method
Food processor
Circle cookie cutter Dough Thursday lunch :
1. In a large bowl, combine the flour, sugar, and salt. Whisk until mixed.
Rolling pin
2. Get out food processor
Knife set
3. Pour the flour mixture into the bowl of a food processor and add the
Saucepan chilled butter.
4. Pulse the food processor until pea-sized pieces of dough begin to form.
5. Pour the dough back into the large bowl and slowly add water one
tablespoon at a time. Stir between each addition. Continue adding
water until dough begins to form into a loose ball.
 6. Turn out into a lightly floured surface and work into a ball with your
hands. Form dough into a disk, wrap in plastic wrap, and chill in the
refrigerator at least one hour or up to overnight.

Friday lesson
1. Gather equipment needed and clean workspace.
2. Preheat the oven to 215 degrees.
3. Make the pie filling by mixing the 1.5 cans of cherries plus the juice from
¾ cans with sugar, cornstarch, salt, and vanilla extract in a large,
heavy-bottomed saucepan.
4. Bring to a simmer and cook over medium-low heat for about 10
minutes, stirring regularly, or until the liquid is thick and bubbly
(partially gelled). Set aside to cool.
5. Place chilled dough onto a lightly floured surface.
6. Roll dough until it’s around ¼ inch thick. Use a 3 ½ inch round cookie
cutter to cut out the bottom crust of the mini pies. Push the crust into
each cup of a muffin pan.
7. Roll out the second crust and use a 2 ½ inch round cookie cutter to cut
out the top pie crust. Cut slits in the top of the crust or use a 1 ½ inch
heart cookie cutter to cut a small hole in the top crust.
8. Fill each mini pie with cherry pie filling, then place a top crust on top.
Use a fork to seal the edges.
9. Bake in the preheated oven for 25 to 30 minutes, until the crust is
golden brown.
10. Whip thickened cream with electric mixer
11. Allow to cool, and remove from pan
12. Place on plate and add whipped cream and powdered sugar on the
plate
 TASKS o be done E ipmen Re e be

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