ndividual fruit pies are the perfect end to a Fourth of July meal, using bright red cherries, raspberries, and …By Woman's Day Kitchen
If you're looking for a desert bursting with flavor that all your guests will love, then these patriotic pies are perfect for you!
Mini Cherry Berry Pies
Yields: 12 pies (cost per serving of $1.69)
Total Time: 2 hr
Prep Time: 50 min
Oven Temp: 375
Nutritional Information (per serving)
Total Fat: 15g
Saturated Fat: 6g
Total Carbohydrate: 49g
Dietary Fiber: 4g
Photo by Johnny Valiant
1 pound(s) fresh strawberries
2 package(s) (12 ounces each) frozen cherries, thawed and drained
12 ounce(s) fresh raspberries
3 tablespoon(s) cornstarch
2 teaspoon(s) orange zest
1/3 cup(s) sugar 2 tablespoon(s) sugar
1 pinch(s) kosher salt
3 refrigerated rolled pie crusts
Flour, for the work surface
1 large egg, beaten
12 (3-inch) disposable foil pie/tart tins (available at kitchendance.com)
Small star-shaped cookie cutters
Related: Discover 10 healthy afternoon snacks that keep you full.
1. In a bowl, combine the strawberries, cherries, raspberries, cornstarch, orange zest, 1/3 cup sugar, and a pinch salt. Let sit, tossing occasionally, for 10 minutes.
2. Make a stencil for the pie crust: Place a pie tin top-down on a piece of paper and, using it as a guide, draw a circle 1 inch larger than the tin; cut out the stencil.
3. On a lightly floured surface, working with one pie crust at a time, roll out to 1/8 inch thick. Using the stencil, cut out 4 circles. Using the star cutters, cut out 6 stars, reserving the scraps. Fit the circle cut-outs into the bottoms and up the sides of the pie tins. Fold any overhang under itself to create a thicker rim of dough and crimp as desired. Place the pie tins and stars on a baking sheet and refrigerate until ready to fill. Repeat with the remaining pie crusts.
Related: Check out 6 stomach-friendly foods.
4. Fill the pie crusts with the cherry mixture (about a heaping 1/2 cup each).
5. Shape the remaining dough scraps into a 1-inch-thick disk. On a lightly floured surface, roll out to 1/8 inch thick. Cut out 24 1/2-inch by 5-inch strips, rerolling and chilling the scraps as necessary.
6. Twist the dough strips and place on the pies as desired, trimming as necessary to fit; dab the ends with egg and pinch gently to attach to crusts. Place the stars on the pies as desired. Brush the dough stars and stripes with the remaining egg and sprinkle with the remaining 2 tablespoons sugar. Refrigerate the pies for 30 minutes.
7. Heat oven to 375 degrees F. Bake the pies until the fruit is bubbling and the crusts are golden brown, 25 to 30 minutes.
Tips & Techniques:
Make Ahead: Store the pies at room temperature for up to 2 days. Warm in a 350 degree F oven for 10 minutes before serving.
You Might Also Like:
50 Foods Under 100 Calories
15 Fiber-Packed Snacks
8 Sexy Ways to Burn Calories