Gluten Free Mini Cherry Pies Recipe
My first thought when opening the Pillsbury Gluten Free Pie and Pastry Dough was to make a traditional cherry pie, so I gathered everything I needed to make it happen. I grabbed a pie dish, kneaded the Gluten Free Dough (as directed on the tub), flattened the dough with a rolling pin, then stopped. It just wasn’t exciting enough. I really wanted to do something different.
Soooooo….I thought back to my last Pillsbury Gluten Free Dough recipe I made, which was for Chocolate Chip Peanut Butter Cups and wondered if I could make something “mini” with this pastry dough as well. Aha! Mini cherry pies!
Since my dough was already flattened and my oven was preheated to 400 degrees, I simply took out a two inch round pastry cutter and cut several rounds out of the dough. I then sprayed a mini muffin pan (my mini muffin pan is getting a LOT of use lately!) and carefully placed each round into a cup, molding the dough into a cup shape. I then added some gluten free canned cherry filling to each and baked for around 10 minutes, when crust was golden brown. After cooling, I heated up 1/2 cup of powdered sugar with 2 teaspoons of water, making an icing, then drizzled that over the pies using a plastic baggie with a small hole cut out of the corner.
The result? YUMMY, SWEET PIES! I have never made mini pies before, so I was surprised they turned out so tasty. I’ll definitely be making these again!
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