Miniature Fruit Pies
What's better than pie? Mini pie.
YIELD: 12 mini pies
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
FOR THE CRUST:
- 2 ½ cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cold butter (2 sticks), cut into cubes
- 1/2 teaspoon vinegar
- ½ cup cold water
FOR THE FILLING:
- 1 cup sugar
- 3 tablespoons flour
- 1 teaspoon lemon zest
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 pounds fresh or frozen (thawed) sour cherries
- 1 pound fresh or frozen (thawed) peaches, sliced
- 2 tablespoons unsalted butter, cut into small cubes
In a large bowl, mix flour, sugar, and salt. Add butter and use pastry cutter to blend, until dough is crumbly.
Add vinegar and half the cold water and stir to combine. Add remaining water a little at a time until dough comes together. Dough should not be too wet.
Remove dough to a work surface and knead very lightly just until dough forms a smooth ball. Divide in half, wrap in plastic wrap, and chill at least 1 hour.
Lightly flour a work surface and place half of chilled dough on it. Roll out dough, and use cookie cutter, or small glass, to cut dough into small rounds. Place dough in mini muffing pan, and poke bottoms with fork. Repeat with second ball of dough.
Meanwhile, combine peaches, cherries, sugar, flour, lemon zest, ginger, cinnamon, and salt in a large bowl. Gently scoop filling into mini pie crusts. Dot with butter if desired.
Preheat oven to 400 F.
Bake 25-30 minutes, until browned and bubbly. Remove from oven, let cool in pan for ten mminutes, and then remove and cool on rack