Don’t take it serious, it’s too mysterious.
Nothing is sweeter than the love you feel for your Valentine . . . well, cherry pie may be just A LITTLE BIT sweeter. I whipped these pies up quickly with a bag of frozen cherries, amaretto, and a pie crust I made last week just sitting in the freezer waiting to find its purpose in life. I simply cooked and thickened the cherries into a filling with sugar, vanilla, amaretto and baked into my par-baked mini pie tartlets pans.
I’m going to call these “rustic” pies . . . I do so whenever my pies come out less than perfect. I par-baked the crusts and they really shrunk, despite the fact that I chilled them before baking and I ended up with a little bit less dough than I needed to make the tops. Sometimes, I call my pies “cobblers” when they really come out differently than envisioned (a.k.a., a sloppy mess). Baking reminds us how to deal with life’s little disappointments? As the song goes, Live and laugh at it all . . .
Rustic Mini Cherry Pies
Yields (3) 5″ Pies | Prep Time :20 | Total Cook Time :35
click here for the pie crust recipe
(3) 5″ mini fluted tartlet pan
mixing bowl
saucepan
pie weights
parchment paper
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