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Canning lids make an excellent base for mini pies. I like to use the wide mouth style because I think the size is absulotely perfect. You can use standard canning lids for smaller tarts if you prefer. These are so easy to make and even easier to lift out of the lids. They look perfect every time!
Here is what you will need: (makes 6 tarts)
- 1 can cherry pie filling
- 1 pie crust (homemade or store bought)
- 6 Ball Wide Mouth Lids and Bands
Topping (I love crumble this topping, it’s so yummy)
- 1/2 cup flour
- 1/4 cup sugar
- 1/8 cup brown sugar
- 1/4 tsp cinnamon
- 3 Tbsp cold butter cut into cubes.
Prepare canning lids for tarts, place lid upside-down so silver side faces up inside rims.
Roll out the prepared pie dough. With a small bowl as a temple cut out circles a bit larger then canning lids, place dough in lids. Cut off any excess amount of dough around the edge of the lid.
Add the cherry filling.
Mix crumble topping. In food processer add flour, sugars and cinnamon, pulse then add cold butter and pulse again until combined. Add crumb topping to top of tarts and bake at 400 degrees and for 20-25 minutes.
Let completely cool and just lift out tarts out of the lids. You have a perfect tart. Enjoy.