Our editor-in-chief, Brian Hart Hoffman, first encountered these scrumptious cherry pies—double-crusted, with a jammy cherry filling—on a KLM Royal Dutch Airlines flight.It was love at first bite.We’ve recreated that experience here using frozen cherries to create a nice and jammy filling.

Mini Cherry Pies Print Recipe Pin Recipe Makes 12 mini pies Ingredients  Shortcrust Dough (recipe follows)6 cups (780 grams) frozen pitted dark sweet cherries½ cup (100 grams) granulated sugar¼ cup (32 grams) cornstarch1 teaspoon (3 grams) kosher salt1 teaspoon (4 grams) vanilla extract½ teaspoon (2 grams) almond extract1 large egg (50 grams) room temperature1 tablespoon (15 grams) waterGarnish: confectioners’ sugar InstructionsLightly spray a 12-cup muffin pan with baking spray with flour.Cut one-third of Shortcrust Dough (about 280 grams); rewrap, and refrigerate until ready to use.On a lightly floured surface, roll remaining two-thirds of dough (about 560 grams) to ⅛-inch thickness.Using a 4-inch round cutter, cut 12 circles from dough.

Cut a 2-inch slit in each circle from center toward edge.(This will help get the circles in the pan.) Press each circle into prepared cup, allowing dough to overlap as needed to fit without stretching or tearing.Lightly press dough, especially a

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