Almond Crumble Mini Cherry Pies

Instructions

1. To make the Pie Pastry: Mix the butter and sugar together until no lumps remain. Add the egg slowly, and once incorporated, add the flour and salt. Bring together, making sure not to overwork the dough. Roll out the pastry between two sheets of baking paper until 1 cm thick. Chill until firm (20 minutes) then cut out circles of dough using a 9 cm round pastry cutter. Line two 12-hole muffin tin with the pastry discs and chill until needed. If batter warms, return to the fridge to chill.
2. To make the Cherry Pie Filling: Heat the cherries, sugar and almond extract in a pan until the sugar dissolves. Bring to a simmer and cook for 10 minutes. Take a little of the liquid from the pan and mix with the cornflour in a small bowl to form a paste. Add this paste back into the pan and continue to simmer the filling until thickened
3. To make the Almond Crumble Topping: Mix the dry ingredients together in a bowl. Add the cubed butter and rub into the mix using your fingers, until resembling breadcrumbs.
4. To bake the Mini Cherry Pies: Fill the lined muffin tin with cherry filling, being careful not to overfill. Bake the pies for 7 mins at 180°C, remove and sprinkle the crumble over the top. Return to the oven and bake for a further 20 minutes until the filling is bubbling and the pastry is golden brown. Leave to cool for 15 mins before moving the pies on a wire rack to cool.
5. Bon app!

• Servings : 23
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Finger foods
• Ingredient : Almond liqueur, Almonds, Butter, Cherries, Cornflour, Eggs, Flour, Sugar