Tiny Cherry Pies

Tiny Cherry Pies

Recipe Rating: 3.25768
Makes 12 tiny pies
Grab one of these tiny cherry pies flecked with earthy tarragon for a sweet bite of summer.
  • 2 1/2 cup all-purpose flour
  • 5 tablespoons plus 2 teaspoons sugar, divided
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold low-fat buttermilk, plus more if needed
  • 1/2 pound cherries, pitted and chopped
  • 1 1/2 teaspoon finely chopped fresh tarragon
  • 1 teaspoon pure vanilla extract
To make the crust, place flour and 3 tablespoons of the sugar in the bowl of a food processor and pulse to combine. Or, stir together flour and sugar in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add buttermilk, a couple tablespoons at a time, until dough just comes together (adding 1 to 2 tablespoons more if needed). Gather up dough, pat into a disc, cover and chill at least 30 minutes.

Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll out dough to about 1/8-inch thick. Cut into 24 (3-inch) circles, rerolling dough as needed. Place 1/2 cup chopped cherries in a large bowl and mash with a fork or potato masher. Stir in remaining chopped cherries, 2 tablespoons sugar, tarragon and vanilla and stir until blended. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy.)

Spoon about 1 tablespoon filling into the center of a circle of dough; brush edges with water. Top with a second dough circle and crimp edges to seal. Brush top with water and sprinkle with some of the 2 teaspoons sugar. Repeat with remaining ingredients. Bake on the prepared baking sheet until golden brown, about 30 minutes.
Nutritional Info: 
Per Serving: Serving size: 1 pie, 230 calories (110 from fat), 12g total fat, 7g saturated fat, 30mg cholesterol, 20mg sodium, 27g carbohydrates, (1 g dietary fiber, 7g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.