MINI CHERRY PIES
Makes 12 mini pies
Our editor-in-chief, Brian Hart Hoffman, first encountered these scrumptious cherry pies—double-crusted, with a jammy cherry filling—on a KLM Royal Dutch Airlines flight. It was love at first bite. We’ve recreated that experience here using frozen cherries to create a nice and jammy filling.
Shortcrust Dough (recipe follows)
6 cups (780 grams) frozen pitted dark sweet cherries
½ cup (100 grams) granulated sugar
¼ cup (32 grams) cornstarch
1 teaspoon (3 grams) kosher salt
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
1 large egg (50 grams) room temperature
1 tablespoon (15 grams) water
Garnish: confectioners’ sugar
1. Lightly spray a 12-cup muffin pan with baking spray with flour.
Cut one-third of Shortcrust Dough (about 280 grams); rewrap, and refrigerate until ready to use. On a lightly floured surface, roll remaining two-thirds of dough (about 560 grams) to ⅛-inch thickness. Using a 4-inch round cutter, cut 12 circles from dough. Cut a 2-inch slit in each circle from center toward edge. (This will help get the circles in the pan.) Press each circle into prepared cup, allowing
