Wednesday, August 23, 2017

Sassy Sweets: Mini Cherry Pie

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Hi there friends!  I know it's been forever since I've written.  Life is funny that way.  Let me explain what I mean...John and I bought a HOUSE in December and moved in January 1st.  What a way to start the new year.  Just like any house, we had more than our fair share of projects (about 2 out of 10000 completed by the way) and we got busy doing other things I love to do - decorating, printing and hanging lots of photographs from our travels, shopping for more decor, furniture, etc.  The wallet is feeling considerably lighter these days!

And in the midst of all that, I started cooking again.  Like really cooking...for myself (and John) because it relaxes me and to me, food is love, and I get to feed people when I cook a lot...so, LOVE.  But, I still wasn't blogging.  Sure, I'd take a few food photos (I mean, c'mon, Instagram!) but nothing to do with writing.
Then, three weeks ago, I was going through all the books I had packed (I have too many books...over 6 boxes, 500+ books) and I found my diaries.  I wrote in a diary from the time I was 8 years old until around 22-23 years old.  Sometimes sporadically, sometimes every day.  I love to go back and reminisce a little and feel the good emotions and realize the bad emotions left me a long time ago.  And in one of those diaries I wrote, I forgot how relaxing writing to you is, I feel like not writing has made me more stressed and I wish I could write every day.

That feeling stayed with me.  As much as I love to cook, I equally love to write.  Writers are told to write what they know and what better than to write about my own life - the ups and the downs because life needs both.  You'll hear some more about our life as the next few weeks continue.

Welcome back friends, I've missed you.
Mini Cherry Pie
Serves:  4 (4 servings)
3/4 cup butter, divided
1 1/2 cups flour, divided
3 tablespoons sugar, divided
1/4 tablespoon salt
1 tablespoon milk
2 cups cherries, pitted
1/2 tablespoon corn starch
1/3 cup brown sugar
1 tablespoon cinnamon

Preheat the oven to 350 degrees F.  Soften 1/4 cup of butter and add 3/4 cups flour, 1 tablespoon sugar, salt, and milk.  Mix until a soft dough forms.  Press the dough into greased ramekins.  Bake for 5 minutes, until lightly golden brown.  Remove from oven and let cool.

Meanwhile combine pitted cherries, remaining sugar, and corn starch.

Pour the cherries evenly into the ramekins.  Make the topping by combining remaining butter, flour, brown sugar, and cinnamon.  Form coarse crumbs and top loosely, pressing down slightly.  Bake 15-20 minutes, until the top is golden brown and cherries are bubbling.  Serve warm or place in the refrigerator and serve cold.

1 comment:

  1. congrats on the new house and this recipe looks so fine

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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