These cherries I used to bake a Cherry Pie were the sweetest of the summer season. I had pitted four cups of the delicious fruit and baked them into four small tart pans with a homemade pie crust that was quick to do. The cherry pie filling was pre-cooked for a few minutes in a mixture of sugar, cornstarch and flavored with k
alamansi, the
Filipino lime. I adapted the cherry pie filling recipe from one I found in the recipe blog www.SmittenKitchen.com. To make it more interesting, I crushed the top pastry into crumbs and baked it, for a crumbled-look effect. It was a pretty amazing cherry pie! This recipe makes 4 small pie tarts each one 4-inch diameter or one whole 9-inch pie.
Course: Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Cherry Pie Tart