For Easter Sunday, I made these tiny mini personal cherry pies. I used phyllo dough because it cuts a few calories, and it folds nicely into a muffin tin.Mini Cherry Pies
2 14.6 cans tart cherries in water (drained with water reserved)
1 package phyllo dough
1/2c Red fruit juice (cranberry e.g.)
1/2c splenda
1/3c sugar
3 tbs arrowroot starch
2 tbs softened butter
2 tbs honey
Mix cherries, red fruit juice, 1/3c reserved cherry water, sugar, splenda, and starch in a medium bowl. Let sit for 15 min.
Preheat oven to 350 degrees.
Spray a muffin tin with non-stick spray.
Cut phyllo dough into 3-4" squares, 3-5 layers thick. Tuck those to make little mini shells.
Put about 3 TBS of pie filling in each cup and top with a little bit of the butter. Fold shell edges over the filling. Drizzle a little honey over each pie.
Bake for 15-20 min, or phyllo dough is golden brown.
These are delicious little mini pies. The only problem I had is if there is ANY tiny holes in the phyllo dough (as phyllo dough is wont to do), the filling spills out into the muffin tin. If you can get them in one piece (letting the phyllo dough get to room temperature helps), these look spectacular as well as taste super yummy!
Cooking down your own sauce is so much better than the canned pie filling. What about adding a tablespoon of kirsch in the juice? Sometimes I like a drop or two of almond extract with sour cherries or a few grains of cinnamon.
ReplyDeleteI do enjoy making my own fillings, but I used the canned fruit as opposed to fresh fruit for cost and times sake. We were also planting grass seed that day! :-) Kirsch or Cointreau may go in these next time, but alas I live in the area of our country where there are no liquor sales on Sunday. :-( I will post the new results next time as I still have half a pack of phyllo dough.
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