Sweet Cherry Pies so sweet, so cute, and, thanks to our partners in food protection, GLAD Australia so perfect to make now and enjoy for later! Our guest bloggers, Carly & Tresne have whipped up something super sweet this Christmas their Mini ‘Tresne’ Pies. ‘Tresne’ means ‘Cherry’ in Czech and these little pies are just as sweet as Tresne is in person! They are the perfect addition to any Christmas table or party and you can make the dough in advance and freeze for later. Mini Cherry Pies can be enjoyed right away but they also freeze well with the right food protection products. Thanks to Carly & Tresne for sharing the recipe and adding some colour to our Christmas table and thanks to GLAD Australia for sharing their food protection tips with us!
Get inspired this Christmas with Mini Cherry Pies. Nom nom nom.
Method
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Place flour, butter and salt in a food processor with a steel blade. Process, turning on and off quickly, until the butter is cut into the flour and looks similar to breadcrumbs.
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Mix egg, water and lemon juice in a separate bowl. While the motor is running, add the liquid through the tube. Don't use it all unless you need to, once the dough forms a ball, turn the motor off.
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Turn the dough out onto a bench and shape into a disc. Wrap the pastry in GLAD Cling Wrap and refrigerate 1 hour. We tested out the new and improved GLAD Cling Wrap on our dough. The cutter bar is now in the lid for easier and safer dispensing and the new wrap has 50% better cling* so it sticks together better than ever before. Look out for the new GLAD Cling Wrap in supermarkets now!
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In a large saucepan over a medium to high heat, add cherries, sugar, lemon juice and water. Bring to the boil then turn heat down to medium and cook for 15 minutes.
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In a separate bowl, mix cornflour and ice water together.
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Add the cornflour mixture to the cherries and stir until thickened, approx. 2-3 minutes. Remove from heat and place in a bowl, cover in GLAD Cling Wrap and place in refrigerator until mixture cools.
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Remove pastry from refrigerator. Place the pastry in between two layers of GLAD Bake & Cooking Paper. Using a rolling pin, roll the pastry out to until you get an even layer of pastry, approx. 5mm thick.
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Pre heat oven to 180°. Layer each muffin pan with GLAD Bake & Cooking Paper - this is the best way to ensure a no-stick mess once baked.
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Using a large round cookie cutter, circles out of the pastry and press each circle into the bottom of the muffin pan so that a rim of dough remains sticking from the top. Repeat with remaining muffin pan holes.
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Add 2-3 Tbs cherry filling to each pastry cup.
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Use the remaining pastry to cover the tops of each pie. To make a lattice crust, use a knife to cut thin strips of pastry, then lattice them on top. You can keep putting the dough back into the fridge for 5 mins if it's too hot and hard to handle as it will melt easily.
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To make full tops, using a smaller cookie cutter, cut a circle out of the pastry and place on top and pinch the edges to seal the pastry top to the bottom.
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Paint a layer of egg wash onto each pie to give them a gorgeous golden colour once baked.
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Bake for 15-25 minutes or until lovely and golden.
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Remove from oven and let cool for 10 15 minutes before removing from the muffin pan.
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In the Fridge: To store your Mini Cherry Pies in the fridge, we recommend placing a sheet of GLAD Bake & Cooking Paper in between each layer and then using an air tight container. The specially designed non-stick coating will ensure your pies remain intact and won't stick to one another. Store in the fridge for up to two days.
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To freeze the dough, wrap it a few times tightly in GLAD Cling Wrap and store in the freezer for up to one month. GLAD Cling Wrap now has a 1.5X tighter seal* helping protect your dough from freezer burn for longer.
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To freeze the Mini Cherry Pies whole, we recommend to pop them into a GLAD Snap Lock Bag, squeezing as much air out as possible before labelling and dating. GLAD reseal bags are thicker than standard freezer bags, helping to protect against freezer burn and the unique double lock seal makes it super easy to grab a few pies and reseal the rest for later. If you are freezing larger quantities make sure you place a sheet of GLAD Bake between each layer to stop them sticking together. You can most likely fit two pies per sandwich sized bag and they will last up to 2 months in the freezer.
