Black Forest Mini Pies
Ingredients:
For the chocolate pie crust
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 tablespoon sugar
- 1 cup shortening (butter may be used in place of shortening if you like)
- 4 tablespoons ice water
For the cherry pie filling
- 1/4 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1/2 cup juice from sour cherries
- 1 tablespoon butter
- 1/2 teaspoon almond extract
- 2 cups drained sour cherries
- 1 tablespoon heavy cream, for brushing
For the topping
- 1 cup powdered sugar
- 2-3 tablespoons sour cherry juice
- Extra cherry pie filling
- Chocolate sauce and/or chocolate shavings, for drizzling (optional)
- Whipped cream, for topping (optional)
Instructions:
For the chocolate pie crust
- Whisk together the flour, salt and cocoa powder.
- Cut the shortening into the flour mixture in chunks.
- Use a pastry blender or fork to combine the mixture until it forms pea-sized bits and looks like wet sand.
- Add the ice water and use a fork to continue mixing until a shaggy dough forms. Use your hands to form the dough into two, flattened discs. Cover with plastic wrap and refrigerate for 1-2 hours, minimum.
For the cherry pie filling
- Make the filling by combining the sugar, cornstarch, salt and cherry juice in a small saucepan over medium heat. Bring the mixture to a boil and cook for a couple of minutes until very thick, whisking constantly.
- Remove from the heat and stir in the almond extract and butter until melted and smooth. Let the mixture cool for 5-10 minutes before folding in the cherries.
- When ready to roll out the chilled pie dough, preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- Roll out the chilled dough on a floured surface and cut into the shapes that you prefer. I used a 4 inch circular cutter and ended up with 6 pies. You can also cut into smaller rectangles or or use any shape you like.
- Place half of the pie crust cutouts onto the prepared cookie sheet. Spoon 1 1/2 tablespoon of the cherry pie filling into the center of each, reserving any extra filling. Use your finger to brush a little ice water around the edges of each pie crust. Place the remaining pie crusts on top and press tightly to seal. Use a fork to crimp around the edges.
- Brush the top of each with heavy cream (this will create a shiny top when baking). Cut a couple of slits in the top of each to allow steam to escape. Bake at 350 degrees F. for 20-25 minutes until the filling is just bubbling. Let cool before topping.
For the topping
- Combine the powdered sugar and 2 tablespoons of sour cherry juice. Add more juice if it is too thick to spread on the pies.
- Spread the cherry glaze generously on top of each cooled pie.
- Top with drizzled chocolate sauce and/or chocolate shavings, a spoonful of the reserved cherry pie filling and whipped cream.