Now that summer has arrived, the cherry harvest is abundant. I purchased at least 3 lbs. of fresh cherries and wanted to attempt to make a dairy-free pie. To my surprise, it was easy and so delicious, this will be one of my go-to dessert recipes for company.
CHERRY PIE TARTLETS
- 4 c. fresh pitted cherries
- 1 c. sugar
- 4 tblsp. cornstarch
- Pie crust (Recipe is on my blog under apple pie)
Coat the cherries with the combined sugar and cornstarch, coating well. In about 10 minutes, place the cherries in a saucepan over low heat, covering. Cook the cherries until it is thickened, stirring frequently. Remove from heat and cool.
In the meantime, preheat your oven to 375 degrees.
Prepare the crust, and refrigerate to cool. If you are making a 9 inch pie, divide the dough into 2 pieces, one for the top and one for the bottom. If you are making tartlets, roll out the dough and fit it into the fluted pans. You must pre cook the crust in the tartlet pan for 15 minutes before placing the cherry mixture into them. I placed foil and a heavy dish inside the tartlet so the crust wouldn’t have too many bubbles in it, then after 10 minutes in the oven, I took off the foil baking it without weight.
You may then cut the lattice from the leftover dough and finish the top. It must be cooked in the oven for about 50 minutes for a 9 inch pie, or 30-35 minutes for the tartlets.