How was everyone’s weekend? Mine was lovely, thanks to you and your response to my Weekend Plans poll. The winners were as follows: gray dress, cherry almond tea cakes, and Aaron (no contest there).
For the dinner party, I actually ended up making both desserts, the tea cakes and mini cherry pies, since I had an abundance of cherries to use up. Both turned out well, but the mini cherry pies were the real hit of the night. They were sort of a hybrid between pie and cobbler. The crust and crumbly topping had a wonderful sweetness and crunch to compliment the baked cherries. They were deceptively easy to make, and their individual sizes were perfect for the dinner party. I’m keeping the recipe, and may try them with fresh apples or blackberries next time.
Mini Cherry Pies
1 cup cherries, pitted and halved
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1 cup whole wheat flour
1 cup rolled oats
6 tablespoons butter, melted
Preheat oven to 350 degrees. In a large bowl, mix together cinnamon, salt, sugar, flour and oats. Add butter, and mix well. Place about 1/4 cup of mixture into each muffin round of a greased muffin pan, pressing into the bottom and sides to create a pie crust. Make sure you have some mixture leftover. Bake for about 10 minutes. Add a few cherries into each crust, and sprinkle remainder of crust mixture onto the cherries. Bake for about 15 minutes. Leave in pan, and let cool for 20 minutes, then transfer to a wire rack to cool completely. Makes 6 pies.