Wednesday, November 23, 2011

Mini Cherry Pies: Gluten Free and Vegan

I had not planned to post this, it was an afterthought really. The rest of the family is having cheesecake for dessert on Thanksgiving and Emily asked for cherry pie. I was already using my 9" pie pan for the cheesecake, so we made her two mini pies in small ramekins. Again, I wasn't going to mention the pies here, but when we finished making them I stepped back and looked at them...they were adorable! They were so beautiful I HAD to get a picture! Then of course I thought "I have a picture, I might as well post it". The picture doesn't do them justice though. Maybe the holidays are making me overly emotional, but these doggone things were so cute I almost cried!


1 batch of pie crust, mine is here
1 can of allergy safe cherry pie filling

Preheat oven to 350 degrees. Press your pie crust evenly into the ramekins. If you have any leftover crust you can cut designs for the top. This was my first ever lattice top...maybe THAT'S why I was so proud!(?) Fill crusts to 1/2" below the top. Crimp or decorate the tops as desired. Place ramekins on a cookie sheet in case your filling boils over. Bake until tops are golden. My pies have all varied from 50 minutes to one hour. These ones baked for 55 minutes.

I hope you all have a truly beautiful Thankgiving full of family, friends, and fabulous foods!!!


Maggie said...

They are insanely cute!!! I have made my caramels with molasses and they were great. The recipe is here:Gingerbread Caramels

Sara said...

Where can I get allergen-free pie filling? Health food store?

FoodAllergyMom said...

It depends on what your allergies are, but yeah, I think a health food store is always the best place to start.