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*Disclaimer: I was compensated to create this recipe on behalf of the Cherry Marketing Institute. All opinions expressed are my own….as usual.

My husband is planning on running a 7-mile race the morning of 4th of July. It’s a hard course with a million steep hills and something I once ran 3 years ago. Yes, eons ago; meaning pre-Blake.

Now that I’ve stopped running and my husband has gotten more into running I call him a show off to make myself feel better for not running anymore…but really he kind of is when you compare his running abilities to mine. Any sport he tries, he’s naturally good at. He averages 7 minute miles and doesn’t seem to break a sweat.

Hey Lauren, I’m going out for a 5 mile run.

Ok, see you in 20 minutes

That’s literally a conversation we have bi-weekly. {And yes I know 7 minute miles doesn’t equal 20 minutes but I’m trying to be funny. I do that.}

If I were to go running for 5 miles, it would take me an hour. I’m what they like to call a leisurely runner. I don’t push myself because I don’t like the pain associated with it…which is part of the reason I gave up running in the first place.

But really, when it comes down to the 7 mile 4th of July run, I’m much happier sitting on the sidelines eating {chocolate, cookies, slushies, chips, salsa, bonbons, PIE} whilst cheering those hot and sweaty runners. Doesn’t that just sound like so much more fun? I think yes.

So, naturally, since I’m working with ChooseCherries.com, I decided to create some Old Fashioned Mini Cherry Pies for the 4th of July. Nothing quite screams Independence more than bright red tart cherries in a buttery, flakey pie crust. Actually, throw anything into a pie crust and I’ll eat it. Pastries are my jam.

A fun discussion for another time 😉

Anyways, these pies are the perfect portable dessert for bringing to any party and have just right amount of tart, sweet, juicy and flakey. All the good things I love about cherry pie!

Here’s how you make them:
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Take some frozen tart cherries and add some flour, sugar, salt and melted butter to the mix. Stir it up and that is it! Deliciously simple filling with just the right balance of tart and sweet. Old Fashioned, ya’ll. That’s what we’re going for today.

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So, divide all these cherries into your pie shells. {This is the pie crust recipe my Mom makes and the one I used for this recipe. This is a more buttery-tasting pie crust that is also divine.}

Here are really similar tart pans to the ones I used. You can also just fit the pie dough into muffin tins too OR just use the pre-made frozen mini tart shells–>what I’ll probably do next time. #lazymom

I am full of options today, aren’t I?!

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Because it’s the 4th of July, I also added some mini stars from the leftover scraps of dough. {I got my mini star cookie cutters from Joann, but found some similar ones on amazon here.} You can also make a lattice pattern across the top or forgo the stars completely. Again, your call.

IMG_0350_edited-1 After a hot 25 minutes in the oven, your mini pies should be done!

There is something oh so good about fresh pie. The only thing that could have made this better was a dollop of vanilla ice cream or even a squirt of whipped cream….which I’ll have to arrange for next time. Good decision.

Printable recipe below. Enjoy, friends!!

Old-Fashioned Mini Cherry Pies

Yield: 8 tarts

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

1 pie crust {dough}
1 1/2 cups frozen tart cherries
1 tablespoon flour
2 tablespoons sugar
pinch of salt
2 tablespoons melted butter

powdered sugar, for garnish

Directions:

Preheat oven to 375 degrees.

Roll out pie crust on clean, floured surface. Cut out 8 3-inch circles and gently fit dough into 2 inch flouted tart pans. {Muffin tins will work equally well. Set aside.

In a small bowl, stir frozen tart cherries together with flour, sugar, salt and melted butter. Spoon mixture into pie crusts and cut out mini hearts with remaining scraps of dough. Place stars on top of each mini pie and bake 25-30 minutes or until fruit is bubbly and pie crust has browned lightly.

Cool mini pies 30 minutes before trying to remove from tins. If cherry juices have overflowed, you may want to take a toothpick and run it along the edges of the tart pans to loosen pies while still luke warm. Remove from pans and sprinkle with powdered sugar. Serve.

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