The summer heat has definitely put a hold on my baking obsession. Living in a small apartment will make you dread the thought of turning on the oven, let alone standing in the kitchen mixing and prepping while it is on. If I do, I definitely choose to do it late at night. Hopefully this will be changing soon when I get my counter top convection oven in (who can resist an appliance you can do all your baking and cooking in, saves time and money, and will not heat up your kitchen/house). But today I had had enough and braved the hot kitchen to make these.
TINY CHERRY PIES! For size comparison, they are just a wee bit smaller than a silver dollar. And boy are these are little sweet bundles of joy. They taste nothing like that bright red artificial pie sold at the grocery store, well, I've yet to taste those so we'll say these definitely do not taste like those look! They are sweet but not overly, and slightly tangy. And have I mentioned, amazingly delicious! In other words, go make these now.
Tiny Cherry Pies (12 tiny, 6 minis)
- 1 cup cherries, pitted
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cups brown sugar
- 1 cup white flour
- 1 cup rolled oats
- 4-5 tablespoons earth balance margarine
Preheat oven to 350 degrees. Mix together cinnamon, salt, brown sugar, flour and oats. Then add melted margarine. Spray muffin tin with oil. Press a small amount into each muffin round of a muffin pan. Making sure to leave some for the tops (if you want).Place your muffin pan into the oven and bake for about 10 minutes. Put halved cherries into the crusts, and top with the extra crust (pressing slightly into the cherries). Bake for another 10-15 minutes. Note: They are somewhat difficult to get out of the pan, but using a spoon and caution they should come out without falling apart.
Now seriously, Go make these. If you're not a vegan you can obviously substitute regular butter for the vegan margarine.
Stay tuned, Sorbet recipes are coming tomorrow!
