Cherry Pie Bites Recipe 445 Food

MINI CHERRY PIE BITES

Steps:

• Preheat oven to 350.
• Grease a 24 slot mini muffin tin, set aside.
• On a lightly floured surface, roll out one of the pie crusts into a roughly rectangular shape (about a quarter inch thickness) and cut out 12 three inch rounds.
• Press the dough rounds into the muffin tin and repeat the same process with the other pie crust.
• Combine the cherry pie filling and almond extract. Mix well.
• Spoon the cherry pie filling into the bottom crusts .
• Knead your leftover dough together, and re-roll it out.
• Cut enough 1 1/2 squares to cover each of the pies.
• Slice each dough square into 4 strips and arrange in a lattice like formation over the tops of the pies.
• In a small bowl, stir together the egg and water with a fork.
• Using a basting brush, brush the top dough with the egg wash.
• Sprinkle with sugar and bake for 35-45 minutes, or until the hearts are golden.
• Let cool.
• Serve & enjoy!

CHERRY PIE BITES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375F degrees. Spray regular muffin tin with nonstick cooking spray. Unroll individual crescent roll dough pieces and lay them in individual tins. Put the widest bit of the dough in the bottom. You may have to do this in two batches if you only have the one muffin tin. Scoop pie filling into each crescent roll dough piece. Be generous with the pie filling. It's okay if a little seeps out during baking. I actually like when you can see the bit of pie filling bubbling out while baking. It also lets folks see what they are gonna be eating before then even bite into it. You want to bite into these and get a nice taste of the cherry filling. Because remember, the dough is really gonna puff up around these. A good 3 to 4 heaping tablespoons should work. I'm guessing about 6 or so cherries in each one. Start folding the dough around the filling as best you can. You should have three corners to pull in. Again, leaving small open gaps are totally okay here. The filling doesn't have to be totally covered. Bake for about 13-14 minutes. Note: Make sure the rolls are cooked all the way. You don't want to bite into these and still have some of the crescent roll be doughy and not totally baked. They should be fairly firm to the touch and have nice, tan-brown tops. 14 Minutes was just about right in my oven. They appeared done at the 12 minute mark but I let them go just a bit longer to make sure they were totally done. Now for the glaze. In a bowl, whisk together powdered sugar and milk until it is smooth reaches a desired consistency (I like mine a bit more on the thick side). With a spoon, drizzle glaze over the warm bites.

BOOZY CHERRY-CHOCOLATE PIES

Steps:

• Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely.
• Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.

CHERRY BLONDIE BITES

Steps:

• Heat oven to 350 degrees. Spray a 24 count mini muffin pan with non stick cooking spray. Set aside.
• In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes.
• Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes.
• In a medium sized bowl, sift together the flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes.
• Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each.
• Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean.
• Let stand for 10 minutes. Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over.
• Makes 24.

CHERRY TOMATO BITES

Steps:

• Cut a thin slice of the top of each tomato. Scoop out and discard pulp.
• Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl.
• Spoon into tomatoes.
• Refrigerate until serving.