Sour Cherry Tassie Pies
These sour cherry tassie pies are simply divine. My grandma’s sour cherries, picked fresh from her trees, are topped with a sweet streusel. The flaky crust made with butter and cream cheese will melt in your mouth as you bite down on the delectable treat. They are the perfect compliment to a summer picnic. The gooey texture of the filling mixed with the buttery crust makes for a flavorful explosion. The best thing about this recipe is that you can fill them with anything you want. They are simple to make and very enjoyable to eat.
Instructions:
Step One:
Pit and chop the sour cherries and place them in a small bowl. Add coconut sugar and tapioca granules. Hand mix with a spoon until combined.
Set aside to allow mixture to thicken.
Step Two:
For the crust: Use your hands to knead together flour, softened cream cheese, and softened butter. Stop kneading when it forms a ball.
Divide the dough ball into 24 pieces.
Step Three:
For the topping: Mix together the sugar, flour, and melted butter until crumbly.
Step Four:
Press one ball of dough into a greased mini muffin cup to form a crust.
Equally distribute the filling into all 24 cups.
Top with the streusel topping.
Step Five:
Bake at 350º F for 20 minutes.
Then reduce the oven to 250º F for an additional 15 minutes.
Sour Cherry Tassie Pies
Equipment
- Mini Muffin Tin
Ingredients
Cherry Pie Filling:
- 24 sour cherries pitted
- 1 Tbsp tapioca granules
- 1/2 Cup coconut sugar
Pie Crust:
- 1 Cup flour unbleached white
- 3 Tbsp cream cheese soften
- 3 Tbsp butter soften
Topping:
- 1 Tbsp butter melted
- 2 Tbsp coconut sugar
- 3 Tbsp flour unbleached white
Instructions
For the Pie Filling:
- Pit and chop the cherries and place into a bowl. Add in the sugar and tapioca granules and mix until combined. Set aside to thicken while you make the crust and topping.
For the Topping:
- Mix together the flour and sugar. Then add in the melted butter and mix until crumbly.
For the Crust:
- Mix together flour, soften cream cheese, and soften butter. Knead into a ball.
- Divide into 24 balls and press into a greased mini muffin pan.
- Divide evenly the pie filling into the 24 mini crust. Sprinkle the topping on top of the pie filling.
- Bake at 350º F for 20 minutes. Then reduce the temperature to 250º F for 15 minutes.