Ingredients
Unbaked pastry for (2) 2-crust 8-inch pies. Each 8-inch pie pastry divided into 4 equal parts. You will need (4) 4 1/2-inch mini pie pans.
Filling:
3/4 cup plus 1 teaspoon Southern Blossom Honey
3 teaspoons cornstarch
2 (15 oz.) cans sour cherries in water, drained. Reserve 1 cup of juice.
3/4 teaspoon almond extract
1 cup dried tart cherries (6 ounces)
1 1/2 tablespoons butter, cut into 4 cubes
1/2 teaspoon water
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Position one oven rack on lowest level rung and another rack in middle of oven. Preheat oven to 400°F.
Filling:
In a 3 quart saucepan combine 1/2 cup honey and cornstarch. Stir in 1 cup of juice from canned cherries. While stirring, bring mixture to a boil over medium heat. Boil 1 minute or until thick and translucent. Remove mixture from heat. Stir in almond extract, drained canned cherries and dried cherries.
Bottom Crusts:
On a floured surface, roll out 4 quarters of pastry into 6-inch disks. Press crusts into mini pie pans and trim overhanging edges to 1/2-inch. Fill each crust with 1 cup of cherry mixture, mounding in the center. Dot top with butter cubes.
Top Crusts:
Roll out remaining 4 quarters of pastry into 6-inch disks. Cut each disk into (6) 1/2-inch wide strips. Create lattice by weaving strips in and out of each other or laying them across each other at right angles. Fold the edge of the bottom crusts up over the ends of the strips and press together. Crimp the edges of crusts all around. In a small cup mix 1 teaspoon of honey with 1/2 teaspoon of water.
Place mini pies on baking sheet then onto lower oven rack and bake for 15 minutes. Remove pie from oven. Brush the lattice of pies with honey/water mixture, but not the pie edges. Reduce oven temperature to 350° F. Place mini pies on middle oven rack. Bake for 25 minutes or until the pie filling is bubbling and crust is light golden. Cover edges of pies with foil collars if they start to brown too quickly. Remove mini pies from oven and place on a cooling rack. Cool for 2 hours before cutting.
Serves: 4
Filling:
In a 3 quart saucepan combine 1/2 cup honey and cornstarch. Stir in 1 cup of juice from canned cherries. While stirring, bring mixture to a boil over medium heat. Boil 1 minute or until thick and translucent. Remove mixture from heat. Stir in almond extract, drained canned cherries and dried cherries.
Bottom Crusts:
On a floured surface, roll out 4 quarters of pastry into 6-inch disks. Press crusts into mini pie pans and trim overhanging edges to 1/2-inch. Fill each crust with 1 cup of cherry mixture, mounding in the center. Dot top with butter cubes.
Top Crusts:
Roll out remaining 4 quarters of pastry into 6-inch disks. Cut each disk into (6) 1/2-inch wide strips. Create lattice by weaving strips in and out of each other or laying them across each other at right angles. Fold the edge of the bottom crusts up over the ends of the strips and press together. Crimp the edges of crusts all around. In a small cup mix 1 teaspoon of honey with 1/2 teaspoon of water.
Place mini pies on baking sheet then onto lower oven rack and bake for 15 minutes. Remove pie from oven. Brush the lattice of pies with honey/water mixture, but not the pie edges. Reduce oven temperature to 350° F. Place mini pies on middle oven rack. Bake for 25 minutes or until the pie filling is bubbling and crust is light golden. Cover edges of pies with foil collars if they start to brown too quickly. Remove mini pies from oven and place on a cooling rack. Cool for 2 hours before cutting.
Serves: 4
