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.
Video
Notes
If you use white sugar in place of the coconut sugar your tassie pies will be a lot prettier.
You can use sweet cherries, just reduce the amount of sugar in the pie filling.