And these individual baby pies? Forget about it.
I have to admit, I am a lover of pie crust. I like to take any that I might have left over and pour cinnamon and sugar over the top of it and bake them to make these beautiful delicious tarts.
I need to clarify. I am a lover of Famous Julie’s pie crust. It is the most beautifully flaky and delicious crust in the whole universe. The secret ingredient?
You heard me…
Read me. (??)
Take a look for yourself.
HOOOO OOOOHH YAAAAYYY-UUUHHH.
That’s what I’m talkin’ ’bout.
I even love to make pies… so much so that sometimes I just feel like making them even if I don’t necessarily feel like eating one.
So, neighbors? If I were you, I’d jump all over that one.
OKAY, you guys.
Do you know what just happened to me? Like, literally two seconds ago.
Here I am writing this blog post, trying to put into writing my love for all things pie related (which is actually probably impossible FYI) as well as trying to get my water intake for the day. (I’m like super bad at drinking water you guys.)
Anyway, I am obviously super enthralled by this computer screen and consumed by the words flowing onto it, so I will occasionally pick up my water bottle laying to the side of me and drink from it without even glancing.
Well, little did I know, while in the middle of this post, Baby Girl had stolen my water bottle and proceeded to silently fill it with fifty gold fish crackers only to put it right back where I had left it once she was finished with the contamination process.
Without looking, I picked up my water bottle and took a sip.
I’m sure you can imagine that it was not delicious. Not even a little bit.
Speaking of Baby Girl. Here she is being my little hand … and I guess foot model.
Ahhh… I can’t stay mad at that perfect tiny human!
- One batch of pie crust
- 1 1/8 cups white sugar
- 3 1/2 tablespoons cornstarch
- 2 pounds sour cherries, pitted
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter
- Make a batch of pie crust and put in the fridge to chill.
- Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
- Meanwhile, preheat oven to 375° F. After 10 minutes bring cherry pie filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
- While your filling is cooling pull out your pie crust and roll out about 1/2 inch thick. Take a medium sized bowl and place upside down on the rolled out pie dough. With a sharp knife, cut around the bowl. Put your pie crust circle into a muffin tin. Repeat until all the dough has been used.
- When filling is cool, pour into your individual bottom pie shells until they are about 3/4 of the way filled.
- Cover filling with streusel topping and crimp edges.
- Bake in the preheated oven until crust is golden brown and filling is bubbly, 12-18 minutes. Let pie cool and set several hours before serving. Serve with vanilla ice cream or freshly whipped cream, if desired.
Never in her tiny little life has she ever put something back where she found it. This was as good a time as any to start, I guess.
Good one, Baby Girl. Good one.