COCONUT MOON PIES RECIPES

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MINI CHERRY PIES RECIPE - FOOD NETWORK



Mini Cherry Pies Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 0 minutes

Cook Time 1 hours 30 minutes

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.

MIXED MINI PIES RECIPE | REE DRUMMOND - FOOD NETWORK



Mixed Mini Pies Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 45 minutes

Cook Time 1 hours 0 minutes

Yield 12 mini pies

Number Of Ingredients 34

Nonstick baking spray, for the muffin pan
2 store-bought, rolled-up refrigerated pie crusts 
1/2 cup uncooked rice
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats 
2 tablespoons packed brown sugar 
2 tablespoons salted butter, melted 
3 ounces cream cheese, softened
3 tablespoons powdered sugar 
1 teaspoon vanilla extract
Pinch kosher salt
4 tablespoons cherry pie filling 
4 tablespoons blueberry pie filling 
3 tablespoons grape jam (not jelly) 
Zest of 1/2 lemon 
2 teaspoons crushed peanuts 
2 large strawberries, diced small
1 teaspoon granulated sugar 
Splash vanilla extract
1 tablespoon store-bought caramel sauce
1 tablespoon toasted sliced almonds
1 ounce white chocolate
1/2 teaspoon coconut oil 
Canned whipped cream, for topping 
1 tablespoon creamy peanut butter
1/2 teaspoon coconut oil 
4 tablespoons lemon curd
6 fresh raspberries
Powdered sugar, for dusting
2 fresh mint leaves
4 tablespoons chocolate-hazelnut spread
2 tablespoons graham cracker crumbs 
1 tablespoon salted butter, melted 
1 large marshmallow 

Steps:

  • For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
  • Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
  • Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
  • For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
  • For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
  • Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
  • Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
  • Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
  • For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
  • For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
  • For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
  • For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
  • For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
  • Transfer the pies to a cake stand or platter and enjoy!

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