I’ve always loved coming up with new baking ideas to challenge myself to become a better baker. These cherry pie cookies are the perfect example. Since I mastered pie, I really wanted to make a mini version using my family’s crust recipe. These are always a hit with a crowd, and it works well for serving pie to more than 8 people at a time. Using my step-by-step tutorial, I hope you are encouraged to try making these on your own as well!
Begin by making the pie crust. (Of course, you can always use store bought).
Combine 2 1/2 c. flour, 2 T. sugar, and 1/2 tsp. salt.
Cut in 1 cup of shortening using a pastry cutter.
Continue cutting until the mixture looks crumbly, like so:
Create a well in the middle,
and mix up a beaten egg plus milk to equal 2/3 cup. Pour this in the well.
Carefully stir to combine, and work just until the dough forms. (Overworked pie dough gets tough and can be tricky to work with!)
Break off a chunk of dough, and roll out on a floured surface until dough is about a quarter inch thick:
I used a 3″ biscuit cutter to cut out my circles, but you can use a smaller or bigger size or even a cookie cutter or a glass. I wouldn’t go much smaller than 2″, though.
Cut out enough to fill up a cookie sheet covered with parchment paper. I filled up two cookie sheets with the pie crust. Once I was done with the first, I put it in the fridge to chill. (Chilled pie dough is soooo much easier to work with for the next few steps).
Once you’ve used up all the dough (make sure you have an even number of circles!), place the cookie sheets in the fridge while you clean up. I also take the time to set up my stations for the next process.
These stations include: your pie filling (yes, I use canned 🙂 )
A small bowl with water:
A paring knife and fork:
And another small bowl with milk, a pastry brush, and sugar:
You’re ready to begin the assembly line! Take one cookie sheet out of the fridge to begin. Spoon 3-4 cherries onto the middle of one of the discs:
Dip your finger in the water and coat the outside of the disc with water. This helps to seal the top and bottom crust.
Pick up another disc, and, using your paring knife, cut 4 small slits in the middle.
Place this on top of the cherry-filled disc.
And gently seal it.
Using your fork, trace around the outside edge to create a design, like so:
Continue this process until you’ve got 12 completed cookies on the cookie sheet:
Use the pastry brush to lightly brush milk over the top of each cookie, and sprinkle with sugar.
Bake in a 350 degree oven for 20-25 minutes. And voila! Mini pie cookies. 🙂
Let cool completely and then devour!
I’ve yet to meet a person who doesn’t like my cherry pie cookies – what do you think about them?
Have a great week!