I had a bunch of extra basil on hand and decided to try infusing some store bought cherry pie filling for a more unique flavor. On my best day I would have done the whole thing from scratch, but on weeknights sometimes I'm a little more realistic. More "semi-homemade" if you will. The below recipe makes enough to fill about 2 mini pies. The rest of the can and crust didn't go to waste though! I used the extra to make plain cherry mini pies to fill up the rest of the muffin tin. I love that Pi Day is such a great excuse to make dessert.
Cherry Basil Pie (The Easy Way)
1 cup prepared cherry pie filling
4 large basil leaves (I suggest using sweet basil)
Refrigerated pie crust cut to size to line cup of a non-stick muffin tin
Combine pie filling and basil leaves in a small sauce pan over low heat, stirring occasionally. Heat approximately 5-7 minutes or until slight basil flavor is discernible upon tasting. Let filling cool to room temperature. Place pie crust in muffin tin and fill to desired level with filling. Apply a second piece of crust on top (mine had a hole cut in it but lattice or solid also looks nice). Bake at temperature listed on pie crust box until pies are golden brown.
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