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11:01AM

Individual Cherry Pies

Good morning foodies! I feel like I have a ton to get done today and not enough time. Nick and I are headed to Delaware to see Cecilia’s fashion show. Are you wondering who Cecilia is? She is Nick’s adorable, funny, brilliant and fashionable niece. She is wildly vivacious and full of life. It’s always great to see her, especially because she is a budding fashionista and is on a constant search for stylish pieces for a reasonable price. She’s probably going to create some corporate conglomerate like Kohl’s some day. You know – purchasing {highly} fashionable pieces from designers who overestimated their quantities. Hopefully she remembers me when she’s famous. Anyway, Cecilia is part of a fashion show at her school tomorrow and is super excited to reveal her creation! I am really excited to see what is in store for us!

Since we will be gone tomorrow I have to start preparing, in a major way, for a Thanksgiving party that I am contributing to on Friday. That means I have to run to the store for some last minute items and hope that it all comes together in a delicious way on Thursday & Friday morning. *fingers crossed* In addition to that, I have to do tons of laundry and pack for our impending departure. I feel like I’m going crazy.

Right now I’m in the middle of doing laundry {last load is in, thank goodness} and typing up this blog post. I am taking time to blog today because I’m not sure I will be able to tomorrow, unfortunately. And I have a GREAT recipe for you today. Period. In my mad attempt to create something a little differently for Nick’s Thanksgiving party I decided that I wanted to deconstruct a basic pie recipe. Each year pie is always a must at Thanksgiving; however, it was not until recently that I even liked pie. Yes, I can hear you all gasping for air. I hated pie growing up. It was not until I had one from a family friend a couple of years ago that I realized that the perfect pie is always welcomed in my life. I gave pie-making a try last Thanksgiving for the first time. And it was a huge success. Remember – last year at this time I had only been cooking and blogging for a month, so anything was ambitious, and any success was noteworthy.

Now I love CHERRY PIES! I’m not likely to deviate much from my cherry pie obsession until I die. Anyway, I wanted to push myself a little bit this year and try something new. I mean, it has been a year since I started cooking – it’s about time I try something new. Wondering what I’m trying that is new? Well, first I am going to make my own pie crust. It sounds simple enough, but I have heard horror stories. Let’s hope I don’t become one of those statistics. In addition to making my own dough, I thought I would make Individual Cherry Pies instead of one big one. I will tell you the outcome was delicious, but I’ve decided I am not making individual pies for Nick’s friends. To whomever reads this at his work , I apologize.

Nutritional Information:
Serving Size: 1 pie
Calories: 230.8
Fat: 8 g
Carbohydrates: 48
Fiber: 1.1 g
Protein: .375 g
Points+: 7

The recipe is easy. Here is what you will need:

  • 2 pie crusts, purchased or homemade
  • 16 ounce package frozen dark sweet cherries, pitted
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon vanilla
  • 1 {21 ounce} can cherry pie filling

Directions:

  • In a bowl stir together the sugar and cornstarch. Add the frozen cherries and vanilla. Toss.

  • Let stand at room temperature for 1 hour or until a syrup forms, stirring occasionally
  • Preheat oven to 375 degrees F
  • Lightly grease a cupcake tin
  • Lightly dust your working space with flour
  • Roll each pie crust out to about a 12 inch round
  • Using a large cookie cutter or the mouth of a large cup cut out 12 dough rounds that will act as the base to the individual pies
  • With a small cookie cutter, cut out an additional 12 dough rounds for the top
  • Roll out the larger dough rounds so that they sit nicely in the cupcake tins and flow over the top

  • Place a small spoonful of the sugary cherry mixture in & a small spoonful of the canned cherries in the dough rounds

  • Place the smaller round on the top of the mixture
  • Flute the edges, make a slice in the top of each pie and allow to bake for 30 to 40 minutes

  • Remove from the oven and allow to stand for several minutes
  • Enjoy!

These were so good! However, I went a little overboard with the filling and it overflowed a little bit during the baking process. Because of that I had a hard time getting the individual pies out of the cupcake tins. Don’t make the same mistake!!

I hope you all enjoy!

Until Next Time,

Happy Pie Makin’

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