Happy 4th of July! Alaska factoid: we really don’t do fireworks this time of year because it doesn’t get very dark here in the summer months. But we still enjoy a day off with family, friends, and food.
I have for you one delightfully fresh and sweet recipe for individual Cherry Pies made in adorable four ounce Mason jars.
Canned cherry pie filling cannot compare to the summer flavor of fresh cherries. My trick for pitting cherries? I smash them lightly under my large kitchen knife (similar to how I peel my garlic cloves, but less pressure) causing them to break in half and the seed to come out easily. Just make sure you’re wearing an apron because pitting cherries does get juicy!
I used the lid of the Mason jar to cut the rounds for the pie dough, two rounds per pie, one for the bottom and one for the top. You can press the bottom crust all the way up the sides of the jar if you prefer, but I wanted everyone to be able to see what kind of filling was inside by leaving a little window in the middle to allow those gorgeous cherries to shine through.
Bake them until they bubble and ooze with fruity goodness. So pretty.
Feed your happy little tummy.