A brief note on sweet cherries. Most pie recipes tend to call for sour cherries, but all I had were sweet. Fortunately, I stumbled upon this recipe for cherry pie filling from My Baking Addiction and these turned out great. A healthy dose of lemon juice provided some needed tartness. In general, I imagine you could just use less sugar in whatever pie filling recipe you use if it calls for sour cherries.
Cherry Mini Pies
1 1/2 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/2 cup butter, cut into 1/2-inch pieces
1/4 cup ice water
5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds (or 16 oz frozen)
1/2 cup water
2 tablespoons lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract
1 large egg, whisked with 1 teaspoon water
1 tablespoon raw sugar
To make dough whisk together flour, salt, and sugar. Add butter and cut in with a pastry cutter until coarse crumbs form. Add in water gradually until dough comes together, adding more water if too dry. (Alternatively, you can do this in a food processor.) Make a flat disc, wrap in plastic and chill for at least 2 hours.
To make filling, in a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil, then reduce heat to low and cook, stirring frequently, for about 10 minutes until thickened. Stir in extract. Cool.
Preheat oven to 375 degrees.
Roll dough to 1/8"-1/4" thickness. Cut or slice into pieces for 6-10 pies. (My pies were about 3 x 2" and I got 10). Spoon a tablespoon or so of filling into each pie, add top layer of dough, and crimp shut. Place on a baking sheet covered with parchment paper. Make a couple slits in each pie to allow steam to escape. Brush with egg wash and dust with sugar. Tip: Freeze pies for about 10 minutes before baking for flakier crusts.
Bake pies for 35 minutes until golden brown and filling is bubbly.
Makes 6-10 pies