Serve up some delicious pie, single serve style, with this Cherry Pomegranate Mini Pies Recipe!
This Cherry Pomegranate Mini Pies Recipe is incredible. Oh my. Well, here's the thing about holiday pies… they're big. They're sugary. They're calorie monsters. And yet, sometimes, all you want is a piece of freaking pie. Never fear, my friends. Now you can serve your guests (or yourself…) the perfect amount of pie. These individual pies have the perfect amount of crunchy crust while still being filled with sweet-yet-fresh cherries and pomegranate seeds. The perfect combination of tang and sweet. Word.
Take sheet of pastry dough out of the box and let it thaw for 40 minutes.
Break pomegranate seeds out of prison.Tip on opening Pomegranates: Cut pomegranate into four parts. Fill a large bowl ½ way with water and break apart the pomegranate under water. The seeds will sink while the white "brainey" parts and rind will float. Collect the seeds, drain them, and set aside. Be careful! Pomegranates stain!
Use a roller to make the sheet of dough thinner by rolling it toward the edges.
Cut the sheet into squares about 3 inches by 3 inches.
Place each square into a greased cupcake tin, making sure to fold it down into the bottom without ripping it.
Spoon cherry filling into each mini pie (there should be about 3-4 whole cherries in each, filling about ⅔ of the pastry dough crust).
Add a layer of pomegranate seeds on top of cherry pie filling.
Bake for 20-30 minutes, depending on how golden you prefer your crust!
Turned out as yummy as the pics looked! I thought I'd be clever, though, and use a 3″ diameter glass to make the pies neater…should have cut squares as mentioned above, as the nice neat little circles meant that the yummy pie juices oozed over the top and were harder to remove from the pan. Carly's were probably easier to get out of the cupcake pan, I bet!