I could eat cherries every day. Every. Single. Day. Alas, cherry season is far too short. I've been spotting cherries at the farmers market for the past couple of weeks and I know they won't last, so it's time to break out the pitter and get baking.
While I love a traditional double crusted cherry pie, these little guys are perfect as picnic or barbecue fare. If you happen to have leftovers, they do great double duty as a breakfast pastry warmed up with a cup of coffee. And if your kitchen is as hot as mine during the dog days of summer, you can skip making the crust all together and head straight for the filling—it's an irresistible ice cream topping.
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About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.