Tag Archives: mini pies

Gluten Free Mini Cherry Limeade Tarts

Cherry Limeade Mini Pies

Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!

Mini Cherry Limeade Tarts

I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.

The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!

Mini Cherry Limeade Tarts Ingredients

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Prepare the tart dough by combining the flour and sugar in a large mixing bowl.  Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.  If it’s too sticky, add more flour, not sticky enough? Add more water!

Gluten Free Tart Dough

Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.

Gluten Free Pie Dough

While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.

Begin by adding the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.

Cherry Limeade Tart Recipe

Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.

Cherry Limeade Tart Recipe

Place the mixture into the refrigerator and remove the dough.

Cut the dough into 24 mini tarts using a 3″ pastry cutter.

Gluten Free Mini Tarts

Place into a tart or mini-muffin pan.

Gluten Free Mini Pie Recipe

Bake for 12 minutes. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.

Top with zest from the one remaining lime and a maraschino cherry for each mini tart!

Cherry Limeade Mini Pies

Serve immediately or chill in the refrigerator until ready to serve.

Cherry Limeade Mini Pies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten free.

Gluten Free Mini Cherry Limeade Tarts

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 24 mini tarts

Gluten Free Mini Cherry Limeade Tarts

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tsp granulated sugar
  • 1/2 cup cold butter (quartered)
  • 1/2 cup ice cold water
  • 8 oz cream cheese
  • 6 oz black cherry greek yogurt
  • 3 limes (2 zested & juiced – 1 reserved)
  • 1/2 cup maraschino cherry juice
  • 1/2 cup powdered sugar
  • 24 maraschino cherries

Instructions

  1. Prepare the tart dough by combining the flour and sugar in a large mixing bowl.
  2. Add the butter and mix into a coarse crumble then add the water and mix until a firm ball of dough forms.
  3. Place the dough on a piece of plastic wrap, flatten into a disk shape, wrap the dough and place it in the refrigerator for 15 minutes.
  4. While the dough chills in the refrigerator, preheat the oven to 350° and prepare the filling.
  5. Add the cream cheese, yogurt, zest and juice of 2 limes to a large bowl.
  6. Next add the maraschino cherry juice from the jar and powdered sugar, then use a hand mixer to whip it all together.
  7. Place the mixture into the refrigerator and remove the dough.
  8. Cut the dough into 24 mini tarts using a 3? pastry cutter.
  9. Place into a tart or mini-muffin pan.
  10. Bake for 12 minutes.
  11. Remove from the oven and fill with the delicious, creamy Cherry Limeade filling.
  12. Top with zest from the one remaining lime and a maraschino cherry for each mini tart.
  13. Serve immediately or chill in the refrigerator until ready to serve.
http://whitneybond.com/2013/07/21/gluten-free-mini-cherry-limeade-tarts/

Heart Shaped Cranberry Pomegranate Mini Pies

Heart Shaped Cranberry Pomegranate Pies {Little Leopard Book}

“Hello cuteness!”  Yes, that is exactly what I said as I made these pies!

While I’m not a frequent baker I do love making fun, seasonal food!

Cranberry Pomegranate Pies

I originally had Cranberry Pomegranate Mini Pies on my list to make for the holidays.  Cranberries, pomegranates, great winter fruits!  But alas, with all of the Mini Cannoli’s, Glitter Fortune Cookies and Nutella Chocolate Chip Cookies, my dessert card was full over the holiday season!

Heart Shaped Mini Pies

Not to let this marvelous idea go to waste, I decided that I could make them heart-shaped for Valentine’s Day! The filling was the perfect color for the holiday and the heart shape design took them to 0ver-the-top cuteness!

Cranberry Pomegranate Mini Pie Ingredients

Ingredients

  • 12 oz cranberries
  • 1 pomegranate (seeds and juice)
  • ½ cup sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp lemon zest

Pie Dough

  • 3 cups flour
  • 1 tsp sugar
  • 1 cup cold butter (quartered)
  • ½ cup ice-cold water

Begin making the pie dough by mixing all of the ingredients together either by hand or in a food processor.

Food Processor Pie Dough

Form the dough into a ball, wrap in plastic wrap and place into the refrigerator for 15 minutes.

While the dough is chilling, begin the filling for the pies. Combine the cranberries and pomegranates in a skillet over medium heat with ¼ cup water.

Cranberry Pomegranate Pie Filling

Once the cranberries begin to burst add the sugar, brown sugar, corn starch, honey and an additional ¼ cup water.

Mix together well, then add the cinnamon and lemon zest.

Cranberry Pomegranate Pie Filling

Allow to simmer for 10 minutes, then remove from burner and cool.

At this time, grab the pie dough from the refrigerator, roll it out on a floured surface and begin cutting it into heart shapes using a cookie cutter.

Making Heart Shaped Pies

Once the pie filling has cooled begin placing a spoonful on top of half of the pie hearts.

Making Heart Shaped Pies

Take the other half of the pie dough hearts and cover the filling.

Making Heart Shaped Pies

I used the edge of my pastry cutter to seal the edges, but a fork or your fingers will work also!

Making Heart Shaped Pies

Place the mini pies on a baking stone.

Individual Heart Shaped Pies

Bake in a 350° oven for 20 minutes.

Mini Heart Shaped Pies

Now look how adorable those little cutie-pies are!  (Get it? Cutie, pies! haha, I’m so clever sometimes 😉 )

Cranberry Heart Shaped Pies

I uploaded a picture to Instagram yesterday and they’re already a hit!

Cranberry Heart Shaped Pies

If you’re like me and don’t have a Valentine, I hear these pies are also very popular with roommates, family members, friends and co-workers 😉

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The filling is gluten-free. Substitute gluten-free baking flour for traditional flour in the pie crust to make this recipe gluten-free.

Heart Shaped Cranberry Pomegranate Mini Pies

Cook Time: 20 minutes

Yield: 24 Mini Pies

Heart Shaped Cranberry Pomegranate Mini Pies

Ingredients

  • 12 oz cranberries
  • 1 pomegranate (seeds and juice)
  • ½ cup sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp lemon zest
  • Pie Dough
  • 3 cups flour
  • 1 tsp sugar
  • 1 cup cold butter (quartered)
  • ½ cup ice-cold water

Instructions

  1. Prepare the pie dough by mixing all of the ingredients together by hand or in a food processor.
  2. Form the dough into a ball, wrap in plastic wrap and place into the refrigerator for 15 minutes.
  3. While the dough is chilling, begin the filling for the pies.
  4. Combine the cranberries and pomegranates in a skillet over medium heat with ¼ cup water.
  5. Once the cranberries begin to burst add the sugar, brown sugar, corn starch, honey and an additional ¼ cup water.
  6. Mix together well, then add the cinnamon and lemon zest.
  7. Allow to simmer for 10 minutes, then remove from burner and cool.
  8. Remove the pie dough from the refrigerator, roll it out on a floured surface and begin cutting it into heart shapes using a cookie cutter.
  9. Once the pie filling has cooled begin placing a spoonful on top of half of the pie hearts.
  10. Take the other half of the pie dough hearts and cover the filling.
  11. Use the edge of a pastry cutter, fork or your fingers to seal the edges.
  12. Place the mini pies on a baking stone.
  13. Bake in a 350° oven for 20 minutes.
http://whitneybond.com/2013/01/26/whats-for-dessert-heart-shaped-cranberry-pomegranate-mini-pies/