Cherry Lemon Meringue Mini Pies Food

MINI CHERRY PIES

Steps:

• For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
• Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
• Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
• Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
• Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
• Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.

MINI CHERRY PIES

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
• Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
• Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
• Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.

LITTLE LEMON MERINGUE PIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
• Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
• Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

MINI LEMON MERINGUE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 3 yolks in a bowl until smooth; set aside.
• Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
• Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
• Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.