Line a cupcake tin with cupcake papers. Spray lightly with oil. Place a scant tablespoon of dough into the bottom of each cup. Using a small glass dipped in water (one that has the same diameter of the bottom of the cupcake cup), press the dough to form a bottom crust.
Take small pieces of dough and build up the sides of the cup with dough, making sure the walls aren’t too thick. At this point, you can use the glass again, dipped in water so it won’t stick, to neaten everything up if you want. Place the shells in the refrigerator for a few minutes to firm up. Preheat the oven to 400º F. Remove the shells from the fridge and fill to the top, slightly overflowing, with ground cherries. Add 1/2 to 1 tsp of the sugar/flour mixture to each cup, depending on how sweet you want your pies. 1/2 tsp was sweet enough for me, allowing the flavor of the fruit to show through. If you’re using something tangier or less sweet, you’ll want more sugar.
Cover the back of a cookie sheet with a sheet of plastic wrap. Add the rest of the pie dough, and cover with a second sheet. Using a rolling pin, roll out the dough to 1/4-1/8? thick. Using a glass that has a slightly larger diameter than the openings of the cupcake cups, stamp out six pie crust tops. Place this in the freezer for a few minutes, or into the refrigerator for 10-15 minutes.
Once chilled, you should be able to easily peel out the tops and place them over your pies. Pinch the edges down, slash a X in the top with a sharp knife, and sprinkle with sugar. You can do other types of tops, such as lattice work, if desired Bake for 30 – 35 minutes, until golden brown. Let cool for several minutes before gently removing them from the cupcake tin to cook completely.
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|Serving Size: 1 Recipe (302g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 831 (60%)|
|Amt Per Serving||% DV|
|Total Fat 92.3g||123 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 24.2g|
|Cholesterol 0mg||0 %|
|Sodium 2812.1mg||97 %|
|Potassium 214.4mg||6 %|
|Total Carbohydrate 119.6g||35 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 115.4g|
|Protein 17.1g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1376
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