Aw heck, why not one more? Cup pies!

I was going to hold off and post this later this week, but the picture is just too delicious not to share right away.  Something I forgot to mention is that Jacob and I are ardent supporters of local and organic produce. We shop the local farmers markets, primarily the one in Burbank. Many of our ingredients come from the local farmers (from the honey to the produce). It makes a huge difference in flavor!

So what is this yummy recipe that just could not wait? Why, it's Cherry Strawberry Honey Cup Pies (gluten free, of course!).

To kick this off, you have to make the cup pie crusts. I use the pie crust recipe over on Pamela's Products' website titled "Pie Crust". It yields one 9" pie crust OR in this case, 10 delicious little cup pie crusts with just a pinch leftover. I sprayed a little olive oil into the muffin pan and then pressed the crusts into each cup. It takes a little while, but it is well worth the effort. Just follow the directions over on Pamela's website. I think it is important to mention that this crust is a very buttery, cookie like crust. It is NOT flaky like your traditional pie crust. So, if you are making these with a regular ol' pie crust recipe, you may want to take that into consideration.

The filling is where I come in. 

Cherry Strawberry Honey Filling

2 cups fruit - in this case, 1 1/4 cup pitted cherries and 3/4 cup strawberries

1/2 cup water

2 tablespoons lemon juice

1/4 cup vanilla sugar (I make mine with bourbon beans & sugar)

1/4 cup wildflower honey

2 tablespoons corn starch

Cook the fruit and half cup water for 7 minutes. Add lemon juice and continue cooking for another 3 minutes.  Toss in the sugar and honey and blend.  Now, the key with the corn starch is to SLOWLY put the starch in, gradually thickening the filling.  If you go too fast, you'll end up with corn starch globs. It's not a huge deal, but it isn't as pretty and the filling will end up being a little thin.  Once this is done, turn off heat. Let cool 5 minutes then transfer to a bowl and let it finish cooling off in the fridge.  Voila! You now have pie filling that is delicious.

I fill the pies up as we're ready to eat them to avoid a soggy crust. It makes a delicious, well contained dessert that isn't quite as messy as conventional pie.

Enjoy!