This delicious miniature cherry pie ramekin recipe and photos were shared with me by
Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
cherry recipes and
Cherry Pie Ramekins with Ice Cream
Yields: 4 servings
Prep time: 20 min
Cook time: 45 min
1 (16-ounce) package of frozen dark sweet cherries
1/4 heaping cup cherry preserves (I used Bonne Maman)
2 teaspoons cornstarch
1/4 teaspoon almond extract
2 teaspoons fresh-squeezed
1/2 (15-ounce) box refrigerated pie crust (1 crust)
4 teaspoons granulated
Vanilla Bean ice cream (for topping)
Cherry chips (optional)
Preheat oven to 375 degrees F. Spray 4 (8-ounce) oven-safe ramekins with nonstick cooking spray.
In a large bowl, stir together the frozen cherries, cherry preserves, cornstarch, almond extract, and lemon juice; set aside.
On a lightly floured board, unroll the prepared pie crust and roll into a 12-inch circle. Holding a ramekin in your hand, place the top
(open end) on top of the pie dough, turning several times to cut a circle in the
dough. Using your hands, gently press the pie dough circle down down into the
bottom of the ramekin for the bottom crust. Repeat with the remaining ramekins.
equal amounts of the cherry filling into each dough-lined ramekin.
Cut strips of dough from the remaining dough to make a lattice crust for the top of each cherry ramekin. Sprinkle 1 teaspoon
sugar over the top of each lattice strip.
Bake approximately 40 to 45 minutes or until the crust is lightly browned and the cherry filling is bubbly. Remove from oven
and let cool before serving.
To serve, top with Vanilla Bean ice cream and sprinkle cherry chips over the top.
Makes 4 servings.