I read a book awhile back, in the middle of winter, I think, and the girl in the book talked about a summer in which she made fresh cherry pies all season. I couldn't get the idea out of my head: getting a giant bag of fresh cherries, with the deep red skins filled plump with sweet juice. I wanted desperately to make pie with fresh cherries. I waited.
So, when I saw fresh cherries one day in May as soon as I walked into my local Whole Foods, I spent about a day's worth of food money on just enough to make one pie (or 18 pielets. Mini pies are better- no need to roll out pie crust!).
As I was ripping out stems and slicing open the juicy cherries to remove the pits, I made a note to buy myself a cherry pitter. As soon as I tasted one of these mini pies, I knew I'd need it-I've been baking with fresh cherries all summer long, especially now that I can buy them for about an eighth of what I did at the beginning of summer!
Individual Cherry Pie (Pielets)3 cups gluten-free all-purpose flour (containing xanthan gum)
1 cup butter
2 tablespoons granulated sugar
2 teaspoons salt
1/2 cup granulated sugar
2 tablespoons cornstarch
4 cups fresh cherries, stemmed and pitted
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F.
For the crust, place all ingredients, except eggs, in a stand mixer fitted with the paddle attachment and mix on low one minute. Add eggs, one at a time, incorporating the first before adding the second. If it's still a bit dry, you can add a tablespoon or two of cold water. Divide dough evenly between 18 cupcake molds and press crust into the bottom and up the sides of each.
For the filling, stir together granulated sugar and cornstarch in a medium bowl. Add cherries and vanilla and toss to coat. Divide cherries between muffin tins. Top with streusel.
For the streusel, stir together 1/4 cup melted butter, 1/3 cup sugar, and 1/3 cup gluten-free all-purpose flour. Evenly distri