FOOD
"Fruit" Pies
How to describe these "fruit" pies in three words: uh dor able!
FOOD
"Fruit" Pies
How to describe these "fruit" pies in three words: uh dor able!
Ingredients
- 1 (16-ounce) package sugar cookie dough
- 2 tablespoons concentrated red cherry juice
- 1 tablespoon freeze-dried cherries
- 1/4 cup all-purpose flour
- 3 cups pitted red cherries
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 vanilla bean, split
- 1/2 cup chocolate chips, melted
- Melted white chocolate, tinted green, piped into stems
- Mint, for garnish
Steps
- In a mixing bowl, combine the cookie dough, cherry juice, freeze-dried cherries and flour until well incorporated.
- Roll out to about 1/4 inch thick. Chill the dough. Cut into 2 1/2-inch rounds and place over the back of a mini muffin pan, staggering the cookies to make sure they don’t bake into one another.
- Chill the dough on the muffin pan for about 30 minutes.
- Preheat oven to 350 degrees.
- Bake the chilled cookies on the back of the tin for 8 to 10 minutes. Remove from the oven and allow them to cool completely on the back of the muffin tin, trimming any edges if necessary.
- While the cookies are cooling make the filling. Place the cherries in a medium saucepan over medium heat.
- Cover and cook, stirring occasionally, for about 10 minutes, then add the sugar, cornstarch, lemon juice and vanilla bean.
- Cook until all ingredients are incorporated and the juice has thickened. Set aside to cool.
- Fill the cookie crusts with cooled cherry pie filling. Pipe a bit of melted chocolate around the top of each mini pie and top with another cookie crust on top.
- Attach a piped stem and mint spring if desired. Serve immediately.