Rainier Cherry Pie Bites were created out of necessity. I have been having serious cherry pie cravings and when I spied these beauties at the market, my cravings intensified. I needed – yes, needed – a bite of cherry pie.
I blame my husband, Jeff, and here is the reason why. My love of cherry pie has gone unrequited for the past 40 years. Yes, 40 years! You see, the man of my dreams wouldn’t dream of placing a bite of cherry pie in his mouth. I know you are thinking, “So what, have it anyway!” I have, but very rarely, and in fact, I could count on one hand the slices of cherry pie I have eaten during my married life. The two reasons I have refrained are:
#1. In the rare instance we order a dessert when eating out, we almost always share a dessert.
#2. If I baked an entire pie just for myself – I would react like my four-month-old grandson does when he spies his bottle and get the quivers.
When I brought these gorgeous cherries home, I placed them where I would see them often – right next to the box of wine on the top shelf of the fridge. I’m kidding! I actually put them on the bottom shelf under the box so they could soak up any errant wine drippings.
While the cherries had a good time in the fridge, my mind did what my mind does – plotted their usage. I have to say, she truly did an amazing job this time, and I’m so proud of her.
When I asked Jeff why he dislikes cherry pie, he said, “The cherries are mushy.” Aha – epiphany! I decided to make this cherry pie without cooking the cherries, and as deconstructed cherry pie bites. Here is the play-by-play: start by rolling and cutting out your favorite pie crust into cute rounds. Brush the crust with an egg wash and sprinkle with cinnamon sugar. Bake for a few minutes until golden, let cool then place a cherry on top and drizzle with almond honey. DELISH!!
Oh yeah! If you are having a party and want to make this gorgeous dessert, bake the pie crust bites a couple of days early and keep them in an airtight container then place the cherries and honey-almond on top the day of the party.
Rainier Cherry Pie Bites are one of the tastiest treats ever developed in my kitchen and are so easy to make. The recipe has only a few steps and with few ingredients, but the result is impressive. Jeff loves them and now when I want cherry pie, I have the perfect recipe.
…but, deep in my heart I believe in Scarlett O’Hara’s truth, “…tomorrow is another day!”
Is it tomorrow yet?
Rainier Cherry Pie Bites
- 1 pie crust – your favorite
- 1 pint Rainier Cherries washed, dried & pitted
- 1 egg
- 1- teaspoon water
- 2 tablespoons cinnamon
- ¼ cup granulated sugar
- ¼ cup honey
- ½ teaspoon almond extract or Amaretto
- Coarse salt for garnish
- Preheat oven to 450F.
- Cover baking sheet with parchment paper.
- Roll out pie crust then cut into rounds with a 1 3/4“ – 2” diameter cookie or biscuit cutter.
- Place crust rounds on the baking sheet.
- Whisk egg with 1-teaspoon water to make an egg wash. Lightly brush crust with egg wash.
- Combine cinnamon and sugar then sprinkle crust with cinnamon sugar.
- Bake crust circles 9-10 minutes or until golden brown on top.
- Remove from the oven and, while crust are hot, gently indent the middle of each crust circle with the rounded surface of a melon baller. Cool completely on a wire rack.
- In a small bowl, combine honey & almond extract.
- For each pie bite, dip the bottom of a cherry in the honey/almond mixture and place it in the middle of a mini crust.
- Drizzle the top with the honey/almond mixture.
- Very lightly sprinkle the pie bites with coarse salt.
Make ahead: Prepare the crust and keep in an airtight container or freeze for long-term. When ready to serve, place cherries on top and drizzle with almond-honey.