Fresh Cherry Mini Pies
Fresh cherry soaked in mint syrup layered on top of flaky pie crust
Servings 12 Mini Pies
Ingredients
- 1 Double crust pie crust
- 1 pkg Cream cheese, full fat (225 g / 8 oz)
- 1 Cup Powdered sugar (125 g / 4 oz)
- 4 TBS Heavy cream
- 2 Cups Fresh cherries, pitted and sliced in half (300 g / 11 oz)
- 1/4 Cup Fresh squeezed orange juice (60 ml / 2 oz)
- 1/4 Cup Sugar (50 g / 2 oz)
- 1 tsp Orange zest
- 2 TBS Fresh chopped mint
Instructions
Pie Crust (Make a day ahead)
- Roll the pie crust into 1/8" thick then you a knife or a cookie cutter to cut the pie into the shape you desire. ( I used a 3"x1.5" rectangle cookie cutter).
- Brush the crust with egg wash and bake until golden brown.
- Remove from oven and allow to cool completely.
Cherries (Make syrup up to 3 days ahead mix cherries about 30-60 minutes ahead)
- In a small pan, pour the orange juice, sugar, and orange zest and cook on medium until the liquids start to boil. Reduce heat to low and cook for an additional 5 minutes.
- Remove from heat and let cool.
- Once cooled, pour the orange syrup on top of the pitted cherries and mix in the mint leaves. Use a spoon to coat the cherries evenly.
Cream Cheese (Make to 1 day ahead, allow to soften before spreading)
- In a medium bowl, using a hand mixer mix the cream cheese and sugar until well incorporated.
- Add the heavy cream and mix again to incorporate.
Assembling
- Spread 1 TBS of the cream cheese filling on top of a pie crust piece and 2 TBS of syrup coated cherries.