When we had some friends over for dinner the other night I knew a pie was in order.. but not just any pie..
I love individual desserts.
Not only does everyone get their own pie to munch on, you don't have to worry about a lot of left overs that you may or may not eat for breakfast or nibble on for the rest of the week despite the fact that you still need to be able to fit in your perfectly fitting wedding dress in 3 months... hypothetically speaking of course.
Even though Mountain Man attempts to sway me, cherry pie just happens to be my favorite.
But it just didn't feel right to do something so simple, so I threw in a few blueberries and finished 'em off with a little sugary and oh-so-delicious crumb topping.
Cherry & Blueberry Mini Pies
Makes 4 mini pies
Oven: 350 Bake time: 25 minutes
1 package pie crust (or use your favorite recipe)
1 can cherry pie filling
2 cups fresh blueberries
1/3 cup brown sugar
2 TBS butter, melted
1 TBS AP flour
dash of cinnamon
Preheat oven to 350. Spray large muffin pan with cooking spray and set aside.
Make crumb topping by mixing all ingredients in a small bowl until combined and set aside.
On a lightly floured surface, roll out pie crust.
Cut 4 circles using an extra large round cookie cutter (Mine was slightly larger than the muffin cup).
Place cut outs in prepared muffin pan and press into bottoms, lightly pinching the sides.
Add about 1/4 cup of blueberries to bottom of each crust.
Add enough cherry filling to almost reach the top of the muffin cup (about 1/3 cup each).
Add another 1/4 cup of blueberries on top of cherry filling.
Sprinkle crumb topping evenly on each of the mini pies.
Transfer to oven to about 25-30 minutes or until the sides of your crust are lightly browned.
Allow to cool in the pan on a cooling rack for about 30 minutes before trying to remove.
Serve with fresh whipped cream or ice cream.
I wish I had a picture once they were all dolled up, but they were too good and the guests were waiting!
Until next time..