Here’s a mini-dessert to celebrate National Cherry Pie Day. It’s an easy one for you today. No real recipe, but you can assemble this dessert pretty quickly. Get out those cute shot glasses with spoons I showed you earlier this month or you can use liqueur glasses.
Cherry Pie Shots (makes 8-10 shots)
1 pie crust, homemade or store bought
cinnamon sugar mixture
¼ cup cherry pie filling per shot glass
dollop of whipped cream for the top (optional)
Tear or cut a pie crust into several large irregular pieces. Sprinkle with cinnamon-sugar mixture.
Bake at 375° for 20-25 minutes until the crust is crispy and lightly browned.
Let cool, then crumble into chunks.
Layer some pie filling into the shot glass, top with cinnamon-sugar crumbles. Repeat until the glass is full.
Top with whipped cream if desired.
NOTE: There are best assembled right before serving so they aren’t soggy. I served some right away and put some in the refrigerator until the next day to test that. Immediate was best.
DH’s RATING: 5 Tongues Up
He does like cherry pie in all its iterations, and so I wasn’t surprised he liked it.
The crunch and the gooey were a nice combo for him. And the cinnamon-flavored crumbles were a nice surprise.