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1
For the crust: In a food processor, combine the flour, sugar, salt and butter.
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2
Pulse the processor until the mixture resembles fine sand.
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3
Remove the lid and add the ice water to the mixture.
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4
Run the processor just until the mixture rolls itself into a little ball.
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5
If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together.
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6
Gather the dough into a ball.
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7
With a bench scraper or knife, divide the mixture evenly in half.
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8
Shape each half into a disk.
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9
Wrap each disk in plastic wrap and chill at least 30 minutes.
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10
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
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11
For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes.
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12
In a small bowl, combine the sugar and cornstarch.
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13
Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch.
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14
Add the sugar-cornstarch mixture and lemon zest to the cherries.
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15
Cook the cherry mixture until it comes to a rolling boil.
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16
Cook 1 minute more, until thickened.
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17
Allow the cherry filling to cool slightly while you prepare the crust.
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18
Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
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19
Roll the dough disks out into 10-inch rounds on a well-floured work surface.
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20
With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk.
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21
With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk.
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22
You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
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23
Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin.
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24
Make sure to pat down the bottom and the excess coming up the sides.
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25
Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup.
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26
Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork.
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27
With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
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28
Bake until the edges are golden brown and the filling is bubbly, about 12 minutes.
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29
Allow to cool on a wire rack, and then remove from the muffin tin.
