Hubby declared this as the best snack type food I’ve ever made. He doesn’t usually eat sweets or deserts (except for the stash of super dark chocolate for their “antioxidants”) but this captured those taste buds by surprise.
I was watching Dessert First on Food Network where the host, Chef Anne, was making tiny cherry pies and petit fours. While I’m allergic to almonds and can’t make the petit fours, I can certainly eat cherries! I had a package of frozen pie dough on hand and I must have had ESP at the grocery store when I bought cherry pie filling on a whim.
Baking when it’s 100 degrees outside is not exactly fun, but I’m willing to sacrifice one day of kitchen inferno for the cause (and to eat the food!).
To make this recipe from scratch click here, otherwise I simply took ready-made ingredients and followed the same instructions. If you are very particular about presentation, make little round shields out of foil for each mini pie. I used a sheet of foil which caused the filling to spill out of the vent holes, in most cases ripping the roof off the pies. In hindsight, strategically placed holes would probably have prevented the mini pies from turning into mini volcanoes.