Summer has been beautiful in Seattle and to me, nothing represents summer better than homemade pie. I made these mini cherry pies not to long ago, I love anything that is mini and these were no exception.
I used this recipe for the crust and used a large cup to cut out the circles. If you have a circle cookie cutter that is 3 or 4 inches in diameter that would work even better.
For the filling: 3 cups of pitted cherries, 1/4 cup water, 1 tablespoon lemon juice, 1/4 cup sugar, and 2 tablespoons cornstarch (makes 6 mini pies)
Combine the pitted and halved cherries in a saucepan on medium heat with lemon juice, water, cornstarch, and sugar. Bring to a boil, reduce heat to low and let cook about 10 minutes, stir frequently.
Bake on 375 for 25 minutes or until cherries are soft and crust is golden.
Let cool and combine with ice cream for best results!
One of my favorite summer desserts to make is peach pie. The end of summer is fast approaching and I realized I had not made one yet. I decided to do a twist on my family’s recipe by making mini peach pies. This recipe is truly a family heirloom, my Great-Grandma used to make this for my Mom when she was a child and my Auntie has won awards from this recipe, so get ready for a treat.
Miniature Peach Pie
Ingredients for 11 pies:
- ¾ cup sugar, 3 tbsp. flour, ¼ tsp. nutmeg, ¼ tsp. cinnamon, a dash of salt, 5 to 7 cups of fresh peaches, 2 tbsp. butter, pie crust (I was lazy and bought mine pre-made but I have had good luck with this recipe.
- Pre-heat oven to 400°
- Combine sugar, flour, spices, salt in a large bowl.
- Peel and slice peaches (I make the peaches about 1” x 1” cubes).
- Add peaches to dry ingredients; make sure all peaches are covered, let sit.
- Lay out pie crust and roll slightly thinner, about ¼ inch thick.
- Use a round cookie cutter about 3/3.5 inches in diameter (I used a bowl with a thin lip) and cut out circles of dough. Be strategic about where you place the cookie cutter.
- When the maximum amount of circles have been cut, ball up the remaining dough and re-roll it out to get a few more circles (I created 11 mini pies).
- Spray the cupcake tin to prevent the dough from sticking.
- Place dough circles in cupcake tin; push down bottom so that each lays well.
- Make 2 cuts in the bottom of each mini pie.
- Fill each mini crust with peach filling; you may need to slightly rearrange peach slices so there are no big empty areas.
- Place a small dollop of butter on top of each mini pie.
- Bake 30 minutes or until peaches are soft and pie crust is golden.
- Best served warm with vanilla ice cream!
While studying abroad in Nantes, France, I became obsessed with the French Macaroons. A friend and I decided to take a cooking class so that we could learn the art of these delectable French cookies. If you ever have the chance to go to Nantes and are looking for an authentic culinary class, I highly recommend Cuisinez en Ville (though it is so authentic that you have to know French). Here are some photos from our experience and the translated recipes.
Real French Macaroon Recipe
The Cookie Shells (20 shells/10 cookies)
- 40g (slightly less than 1/2 cup) almond powder
(for chocolate macaroons 36g almond powder – 1/3 cup)
- 60g (Heaping ½ cup) powdered sugar
- 1 egg white
- 10g (2 heaping tsp.) regular sugar
- For the Chocolate macaroons mix 6 g (1 tbsp.) cocoa with the almond powder and the sugar
- For other flavors, skip the cocoa and add 1 tsp. of the corresponding food coloring
- Sift together the powdered sugar and the almond powder
- Delicately mix together the egg white, the regular sugar, and food coloring (if necessary)
- Add the powdered sugar/almond powder mix
- Using a spatula, mix until the dough is runny without many air bubbles, the mixture shouldn’t be foamy
- Place parchment paper on top of a cookie sheet
- Put the dough in a pastry bag and create small circles about 1-2 inches in diameter (try to make them equal in size, also make an even number)
- After you have filled the cookie sheet, lightly tap/drop cookie sheet on counter 3 times to remove any bubbles
- Let sit for 20 minutes
- Cook for 13 minutes at 329° Fahrenheit
- Remove once cooked and let sit until cool before removing from parchment paper.
Chocolate Ganache (filling for 10 macaroons)
- 45g (1/4 cup) cream
- 90g (3.17 oz) dark chocolate – minimum of 55% cocoa
- 35g (2.5 tbsp.) butter
- Heat the cream in a saucepan until just boiling
- Add the chocolate and butter and mix until the chocolate is just melted
- Place in refrigerator and let cool completely (this is important)
- Once completely cool, spoon ganache onto shell and place a similar sized shell on top