Mini cherry pies

Ingredients:

Chopped dough

• 3 cups of premium flour, plus extra for working
• 2 tbsp. granulated sugar
• 0.5 tsp salt
• 0.25 cup cold margarine
• 220 g butter, cut into small pieces
• 1 large egg yolk and 1 beaten egg
• 6-8 tablespoons of ice water
• Coarse sugar for sprinkling
• You will need: 6 baking tins with a diameter of 12 cm.

Filling

• 1200 g fresh pitted cherries
• 0.66 - 0.75 cups granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated lemon zest and 1 tablespoon fresh lemon juice
• 0.25 tsp almond extract

Preparation:

1. Prepare the doughCombine flour, granulated sugar, and salt in a food processor. Add margarine and 110g butter; pulse until flour forms coarse lumps. Add the remaining butter and pulse until pea-sized pieces form. Add the yolk and 6 tablespoons ice water; pulse in the processor until the dough begins to come together, adding an additional 2 tablespoons water if necessary. Transfer the dough to a large piece of plastic wrap and form into a log 5x30cm (2x12in). Wrap in plastic wrap and refrigerate for 2 hours or overnight.
2. Place a baking sheet on the center rack of the oven and preheat to 200°C. Make the filling: Combine the cherries, sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl. Stir until the sugar dissolves. The cherries should be completely coated. Set aside.
3. Divide the dough in half. Cut one half into 6 pieces (keep the other half in the refrigerator). Roll each piece into a 15 cm diameter circle on a floured surface. Place each circle into the pan, leaving any excess dough hanging over the edges. Divide the filling evenly among the pans.
4. Remove the other half of the dough from the refrigerator and make 6 more flatbreads. Top the pies with them. Brush the tops of the pies with beaten egg and sprinkle generously with coarse sugar. Refrigerate for about 30 minutes. Place the pies on a hot baking sheet in the oven and reduce the temperature to 190°C (375°F). Bake until the dough is golden brown and the filling is bubbling, 55-60 minutes. Transfer to a wire rack and let cool completely.
   
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