1 July 2013 / 4 Comments


Imagine a pie so delicate,crispy and buttery that it’s melting in the mouth….
Imagine this pie is packed with cherries so sweet and juicy that you can’t stop at one bite…
And now imagine it’s all true….. 😉 😉 😉

Recipe: Martha Stewart






for 12 mini pies


YOU NEED A MUFFIN TRAY (7 cm moulds)


220g plain flour
230 g butter(cold),cut into small cubes
salt,small pinch
60-70ml cold water

PLUS:butter for greasing


600g cherries,pitted
2 tbsp lemon juice
4 tbsp sugar
5 tbsp water
1 tbsp cornflour,sifted

1.Sift the flour into a medium bowl,add salt and butter.Rub the butter into the flour with your fingertips.Now add 60 ml water and combine together using hands.If the mixture feels too crumbly  add some more water.Divide into two balls, flatten them into discs,wrap with cling film and put in the fridge for 1 hour.

2.In the meantime put cherries into a pan over a small heat.Add sugar, 4 tbsp water and lemon juice.Let it cook for 15 minutes.In a cup mix 1tbsp cornflour and 1 tbsp water.Take the cherries off the heat and add the cornflour mixture.Mix with a spoon and put it back on the heat.Bring to boil and turn the heat off.Let it cool.

3.Preheat the oven 190 C/170 C fan/GAS 5.Grease muffin tray with butter.

4.Take the pastry out the fridge and roll out on a lightly floured surface (around 5 mm thick) and cut out the circles (9,5-10 cm) using a glass or a jar.Line each muffin mould with the cut out pastry so that the bottom and the edges are all covered.Fill up with the cherry mixture.Cut narrow stripes from the rest of the pastry and wove on the top of each pie and press the edges together.If you don’t feel creative just cut out smaller circles(7 cm), press the edges together and cut small crosses in the middles.

5.Bake for 30-33 minutes.



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