Best Mini Nutty Streusel Cherry Pies Recipes

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STREUSEL CHERRY APPLE PIE



Streusel Cherry Apple Pie image

Make and share this Streusel Cherry Apple Pie recipe from Food.com.

Provided by QueenJellyBean

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 small apples, sliced (Gala or Fuji)
1 (14 1/2 ounce) can tart cherries, drained
1 unbaked pie shell
4 tablespoons butter or 4 tablespoons margarine, softened
1/2 cup flour
1/2 cup oats
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 dash nutmeg

Steps:

  • Combine struesel ingredients in a small bowl until blended. Set aside.
  • In a saucepan, over medium-low heat, combine sugar, cornstarch, cinnamon and nutmeg. Heat until sauce thickens, gently stirring occasionaly. Add apples, then cherries.
  • Pour mixture into pie shell. Sprinkle streusel over fruit pie mixture.
  • Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20-25 minutes or until crust is golden brown.
  • When at room temperature, chill in refrigerator.
  • This is to be served cold but see how YOU like it.

Nutrition Facts : Calories 372.3, Fat 13.8, SaturatedFat 5.6, Cholesterol 15.3, Sodium 166.1, Carbohydrate 60.5, Fiber 3.4, Sugar 35.8, Protein 3.6

EASY MINI BLUEBERRY (OR CHERRY) PIES



Easy Mini Blueberry (Or Cherry) Pies image

Make and share this Easy Mini Blueberry (Or Cherry) Pies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

3/4 cup flour
1/2 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 cup cold butter (cut into small pieces, no subs!)
3/4 cup chopped walnuts
1 (17 ounce) can large refrigerated biscuits (use pillsbury Grands flakey biscuits for this)
1 (21 ounce) blueberry pie filling
2 cups whipping cream
3 tablespoons sugar
1/2 teaspoon cinnamon (or to taste)

Steps:

  • Heat oven to 350 degrees.
  • Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
  • In a medium bowl combine flour, brown sugar and cinnamon.
  • Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
  • Separate the dough into 8 biscuits.
  • Split each biscuit in half to make 16 rounds.
  • Using floured fingers flatten each to form a 4-inch round.
  • Press each round into muffin cup.
  • Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
  • Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
  • Bake for 15-22 minutes or until golden brown.
  • Cool 5 minutes, then remove from muffin tins.
  • Place on a wire rack to cool.
  • In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
  • Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.

Nutrition Facts : Calories 409.9, Fat 24.8, SaturatedFat 12, Cholesterol 56, Sodium 358.4, Carbohydrate 44.2, Fiber 1.6, Sugar 23.2, Protein 4.3

MINI CHERRY PIES



Mini Cherry Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 mini pies

Number Of Ingredients 13

3 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup cold vegetable shortening
2 sticks cold unsalted butter, cut into small pieces
1 large egg yolk, plus 1 beaten egg for brushing
6 to 8 tablespoons ice water
Coarse sugar, for sprinkling
8 cups fresh cherries (Bing, sour or a mix; about 2 1/4 pounds), pitted
2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries)
2 tablespoons cornstarch
1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1/4 teaspoon pure almond extract

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
  • Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
  • Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.

MINI CHERRY-PECAN STREUSEL LOAVES



Mini Cherry-Pecan Streusel Loaves image

Made these for Christmas gifts. Everybody loved them! I replaced the dried cherries by dried cranberries. This is a Everyday Food recipe.

Provided by Redsie

Categories     Breads

Time 55m

Yield 6 mini-loaves, 6 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup coarsely chopped pecans
4 tablespoons cold unsalted butter, cut in small pieces
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup low-fat sour cream
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dried cherries
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.
  • Make cherry-pecan batter: In a medium bowl, mix flour, baking powder, salt and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
  • Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven and quickly sprinkle loaves with streusel topping.
  • Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

SWEET CHERRY STREUSEL PIE



Sweet Cherry Streusel Pie image

With a flaky, all-butter crust on the bottom and a crumbly streusel on top, this delicious pie keeps things interesting. As for the filling, no canned stuff here: you'll pit whole cherries for a cherry pie that's the real deal.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 10h

Yield 8 servings

Number Of Ingredients 21

8 ounces cold unsalted butter (2 sticks), preferably 82% fat European butter
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup apple cider vinegar
1 cup cold water
1 cup Ice cubes
Unsalted butter, softened, for greasing the pie plate
1 cup unbleached all-purpose flour
4 teaspoons sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature, cut into ½-inch cubes, preferably 82% fat European butter
5 cups sweet cherries
1 small baking apple, such as Empire
3 tablespoons potato starch, may substitute ground arrowroot or tapioca starch
3/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon kosher salt
6 dashes Angostura bitters
Juice of 1 lemon

Steps:

  • Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
  • Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk for another use.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
  • Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Pie is ready to be filled and baked.
  • Preheat oven to 425 degrees F. Wearing gloves, use a cherry pitter to pit the cherries, with a large bowl to catch the pits. Set cherries aside.
  • Streusel: In a mixing bowl, add flour, sugar, and salt. Combine using a pastry blender. Then cut in butter until the cubes are smashed and coated with dry ingredients. Wipe butter off of pastry blender and continue mixing with your fingers, rubbing the butter into the dry ingredients until texture is similar to wet sand. Refrigerate for 20 minutes. (You can store streusel in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to one month.)
  • Filling: Peel the apple, then shred on the large holes of a box grater. Discard the peel and core. In a large mixing bowl, combine potato starch, brown sugar, cinnamon, cardamom, salt, and bitters. Squeeze lemon juice into the cherries, then add to sugar-spice mixture along with the shredded apple. Toss until well mixed, crushing some of the cherries with your hands.
  • Assembly: Pour filling into the refrigerated pie shell, packing down the cherries and adding all the remaining juices. Evenly distribute the streusel on top.
  • Pie will bake for a total of 1 hour. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake until crust is set and beginning to brown, 20-25 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. (If crust is browning but the filling isn't bubbling, cover with aluminum foil and bake until the filling bubbles.) Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.

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