Valentine’s Day is such a sweet holiday. I mean that literally- one of the best parts of the day is eating all kinds of sweets! We don’t do much for the holiday itself, but it’s a great excuse to have some delicious desserts!
I don’t know if anything is cuter than a tiny dessert, so these Mini Cherry Pies are already set up for success. They’re also gluten-free, so they can be enjoyed by just about anyone! {Well, anyone who likes cherry anyway- see below for substitutions for those who don’t!}
Why Gluten-Free?
So first of all, while this is not about to become a gluten-free blog, I did just learn that I have a high reactivity to gluten. {I took an at-home blood test and found that out- leave a comment if you want to hear more about that!} So I’m experimenting with some gluten-free options here and there.
Aside from that, I wanted this recipe to be one that you could share because what’s better than sharing the love on Valentine’s Day? This recipe makes 12 mini pies, and you could easily double or even triple the batch.
You can bring them in for classroom parties or take them to the office- wherever you want to spread a little love this Valentine’s Day {and beyond}!
Do I have to use cherry?
No! Any pie filling will do. The possibilities with this are endless- apricot, strawberry… maybe even chocolate! You’ll have to let me know if you try any other options and how they turn out!
What supplies will I need?
To make this recipe, you’ll need a food processor {I use this one}, a 3 1/2 inch round cookie cutter, a 2 1/2 inch round cookie cutter, and a 1 1/2 inch heart cookie cutter.
Everything else you can find at the grocery store- see the ingredients list below! {If your store doesn’t have gluten-free flour, you can use regular if you aren’t going for gluten-free or buy gluten-free flour from Amazon here}.
Where’s the recipe?
Scroll on down to the bottom to easily view or even print the recipe!
How do you celebrate Valentine’s Day?
Gluten-Free Mini Cherry Pies
These delicious mini cherry pies are perfect for Valentine's Day or any sweet occasion!
Ingredients
- 1 ¼ cup gluten free baking flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter cubed and chilled
- ¼ cup plus two tablespoons ice cold water
- 1 21-ounce can cherry pie filling
Instructions
- In a large bowl, combine the gluten free baking flour, sugar, and salt. Whisk until mixed.
- Pour the flour mixture into the bowl a food processor and add the chilled butter. Pulse the food processor until pea-sized pieces of dough begin to form.
- Pour the dough back into the large bowl and slowly add water one tablespoon at a time. Stir between each addition. Continue adding water until dough begins to form into a loose ball.
- Turn out into a lightly floured surface and work into a ball with your hands. Form dough into a disk, wrap in plastic wrap, and chill in refrigerator at least one hour or up to overnight.
- When ready to fill crust with filling, preheat the oven to 425 degrees.
- Place chilled dough onto a lightly floured surface. Roll dough into until it’s around ¼ inch thick. Use a 3 ½ inch round cookie cutter to cut out the bottom crust of the mini pies. Carefully push the crust into each cup of a muffin pan.
- Roll out the second crust and use a 2 ½ inch round cookie cutter to cut out the top pie crust. Cut slits in the top of the crust or use a 1 ½ inch heart cookie cutter to cut a small hole in the top crust.
- Fill each mini pie with cherry pie filling, then place a top crust on top. Use a fork to seal the edges.
- Bake in the preheated oven for 25 to 30 minutes, until the crust is golden brown. Allow to cool completely before removing from pan and serving.
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