Today’s Recipe: Cherry Pie Bites

pie_bites-9122

CHERRY PIE BITES

PREP TIME: 1 HOUR, PLUS 1 HOUR CHILLING TIME
COOK TIME: 13-15 MINUTES
MAKES: 36 BITES

2½   cups flour
1      t sugar
½     t salt
1      cup cold butter
5      T cold water
¾     cup Cherry Pie Jam
1½   ozs cream cheese (about 3 T), cut into 36 portions
1½   T milk
1½   t sugar

Special Equipment:
ravioli maker (we used a Norpro Ravioli Maker with Press)

1. To prepare piecrust, combine flour, sugar, and salt in a food processor or medium bowl. Cut in butter until mixture resembles coarse meal.
2. With food processor running (or while stirring mixture), slowly add water.
3. Shape into two discs, wrap in plastic wrap, and chill for 1 hour.
4. Preheat oven to 400°F. Line two baking sheets with parchment paper.
5. Divide dough into six equal portions. Lightly dust a clean work surface with flour, and roll out a portion of dough large enough to fit over ravioli maker’s tray. Transfer to the tray, and gently press dough into the pockets (don’t press all the way to the bottom, just press enough to make a depression).
6. Roll out another portion of dough the same size (if dough gets too warm during rolling, place it back in the refrigerator for a few minutes to firm it up).
7. Add 1 t of Cherry Pie Jam to each depression on the tray, then add a piece of cream cheese. Place second piece of rolled dough over the top, and using the ravioli maker’s pressing plate, firmly press layers of dough together. With pressing plate still attached, flip the maker over so the tray is on the top. Remove tray and quickly flip over so the pressing plate is on the top again. Press plate into dough one more time, then carefully lift it off piecrust (don’t use too much force or the crust will crack).
8. Using the fluted side of a pastry wheel, cut piecrust into squares along lines. Transfer to prepared baking sheet, and repeat process with remaining piecrust and filing (squares will leak a little liquid, but as long as the edges are pressed together, they will stop during baking).
9. Brush squares with milk and sprinkle with sugar. Bake for 13-15 minutes, or until light golden brown. Cool slightly and enjoy!

Gather Ingredients.

pie_bites-8791

To prepare piecrust, add 2½ cups flour to a food processor or medium bowl.

pie_bites-8820 Add 1 t sugar.

pie_bites-8828 Add ½ t salt. Pulse to combine.

pie_bites-8835

pie_bites-8841

Cut in 1 cup cold butter (cut into pieces) until mixture resembles coarse meal.

pie_bites-8852 pie_bites-8855 With food processor running (or while stirring mixture), slowly add 5 T cold water.

pie_bites-8861 Shape into two discs, wrap in plastic wrap, and chill for 1 hour.

pie_bites-8888 pie_bites-8896 Preheat oven to 400°F. Line two baking sheets with parchment paper. Divide dough into six equal portions. Lightly dust a clean work surface with flour, and roll out a portion of dough large enough to fit over ravioli maker’s tray.

pie_bites-8966 Transfer to the tray, and gently press dough into the pockets (don’t press all the way to the bottom, just press enough to make a depression).

pie_bites-8978 pie_bites-8982 Roll out another portion of dough the same size (if crust gets too warm during rolling, place it back in the refrigerator for a few minutes to firm up). Add 1 t of Cherry Pie Jam to each depression on the tray.

pie_bites-8989 Add a piece of cream cheese (you will use 1½ ozs, or about 3 T cut into 36 pieces for the entire recipe).

pie_bites-9026 Place second piece of rolled dough over the top.

pie_bites-8999 Using the Ravioli maker’s pressing plate, firmly press layers of dough together.

pie_bites_9009 With pressing plate still attached, flip the maker over, so the tray is on the top.

pie_bites-9035 Remove tray, and quickly flip over so the pressing plate is on the top again Press plate into dough one more time and then carefully lift it off of piecrust (don’t use too much force or the piecrust will crack).

pie_bites-9045 Using the fluted side of a pastry wheel, cut piecrust into squares along lines.

pie_bites-9020 Transfer to prepared baking sheet, and repeat process with remaining piecrust and filing (squares will leak a little liquid, but as long as the edges are pressed together, they will stop during baking). Brush squares with 1½ T milk.