How to make
First prepare the filling. Put the morello cherries with half of the water and the sugar on the hob. Leave them to boil for about 10 minutes.
Dissolve the starch in the remaining amount of water. Pour the mixture over the morello cherries and stir, until it thickens. Add the cinnamon and remove it from heat. Leave it to cool.
Mix the flour, salt and sugar in a bowl. Add the diced butter and mix quickly with a fork. Add the water in stages. Form a smooth dough. Leave it in the fridge to set.
Then roll it out and cut out circles, which are slightly larger than the molds, in which you will bake them.
Place each circle in the greased molds. Press them down gently and remove the excess.
Fill the baskets with the stuffing. Make a flower from the remaining dough on top. Put them in the freezer for 20 minutes. Spread them with the beaten egg and bake them at 360°F (180°C) for 20 minutes.
Take them out, leave the pies to cool slightly and serve them warm with a scoop of ice cream.
The mini cherry pies are very successful.
