I must say that I’m quite proud of myself and these Cherry Potpies! I know that sounds a bit boastful, but this is coming from a girl who never dreamed she’d be making her own pie dough, much less cute little desserts like these! So there…if I can do this, with the right tools and the right recipe, so can you!
First, tackle the pie dough with your food processor. Toss it all in, pulse it a few times, chill an hour, and then you’re ready to roll! Pretty simple, right?
Next, prepare the pie filling. No need to fuss – use canned sour cherries for this simple recipe. Really, I couldn’t believe how easy these little pies were to prep. And what’s YUMMIER at a summer cookout than a fruit pie or cobbler with a scoop of ice cream to top it all?
So, today, you get two-for-one in this post — the Flaky Pie Dough AND Cherry Potpie recipes (thanks to the Williams-Sonoma Taste blog). Enjoy!
Seriously, this recipe is easy as pie — sorry for the pun! The recipe makes four eight-ounce potpies, but one was plenty for John and I to share! If you prefer, use smaller ramekins to make more individual potpies.
As you can tell, we practically licked the bowl clean!
- 1 batch Flaky Pie Dough for single crust recipe below
- 2 large jars 24 oz. sour cherries in juice or light syrup ( you should have about 3 heaping cups of cherries without juice)
- 1/4 cup all-purpose flour
- 2/3 cup sugar
- 1 large egg well beaten with about 1 tsp. water
- Turbinado sugar for sprinkling optional
- Vanilla ice cream for serving
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 tsp. sugar optional
- 7 tablespoons very cold unsalted butter cut into cubes
- 5 tablespoons ice water plus more if needed
Prepare the flaky pie dough and chill as directed.
Drain the cherries, saving about 1/2 cup of the juice. Put the cherries in a bowl. In a small bowl, mix the reserved juice with the flour and strain over the cherries. Stir in the granulated sugar. Divide the cherries and juice among four 1-cup (8-fl. oz.) ramekins.
Position a rack in the middle of the oven and preheat to 375°F. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a circle about 1/8 inch thick. Cut out 4 rounds of dough, each about 1/2 inch larger than the diameter of the ramekins. Place a dough round on top of each ramekin and press the edges down over the rim to secure. Cut a few vents in the dough. Brush with the egg wash and sprinkle with turbinado sugar, if desired.
Place the ramekins on the prepared pan and bake until the crust is golden and the cherry juices are bubbling, 35-40 minutes. Let cool for about 10 minutes. Serve the potpies topped with scoops of ice cream. Makes 4 potpies.
In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month. Makes enough for one 9-inch (23-cm.) pie or tart.
Recipe from Williams-Sonoma Taste blog.