I knew we had ordered a very rich chocolate vanilla cake for dessert and I wanted to make some one-bite treats to accompany the cake. I wanted something fruity and I came up with these one-bite cherry pies.

The great thing about this recipe is that you can substitute any type of dried berry and any flavor of berry preserves you have in the pantry.

They freeze beautifully, so make them ahead.

Bake until tops are deep golden brown — do not over bake! – approximately 15-20 minutes.

Press 1 tablespoon of dough into bottom and sides of muffin pans. Chill in refrigerator 15 minutes.

Combine lemon zest and juice, dried fruit and preserves until well blended. Spoon ½ teaspoon into each muffin cup.

ONE-BITE CHERRY PIES

EVENT: Baby Shower

YIELDS: 24 Pieces

Ingredients

Butter or non-stick spray for muffin tins

1 cup sliced almonds with skins (lightly toasted)

1 ¾ cup flour

½ cup granulated sugar

½ cup packed light brown sugar

3 teaspoons finely grated lemon zest

½ teaspoon cinnamon

½ teaspoon salt

1 ½ sticks (12 tablespoons) unsalted butter, room temperature

2 large egg yolks

1 teaspoon vanilla

2 teaspoons fresh lemon juice

1/3 cup dried cherries, chopped

½ cup berry preserves

Equipment

Mini muffin tins

Small offset spatula

Directions

1. Preheat oven to 375 degrees.

2. Grease or spray mini muffin pans with non-stick spray.

3. In a food processor, pulse flour, both sugars, 1 ½ teaspoon lemon zest, cinnamon and salt until combined.

4. Add butter and pulse to form coarse meal.

5. Add egg yolks and vanilla and process until dough forms a ball.

6. Put ¾ cup dough in a bowl and stir in almonds for crumb topping. Set aside.

7. Press 1 tablespoon of dough into bottom and sides of muffin pans. Chill in refrigerator 15 minutes.

8. Combine remaining lemon zest, lemon juice, dried fruit and preserves until well blended.

9. Spoon ½ teaspoon into each muffin cup.

10. Crumble almond topping evenly on top.

11. Bake until tops are deep golden brown — do not over bake! – approximately 15-20 minutes. Cool in pan 15 minutes.

12. Gently loosen edges with offset spatula. Allow these to cool completely on wire rack and store in an airtight container.

13. These can be frozen or stored at room temperature for 1 week.

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