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Sweet Cherry Tomato Pies...


Since yesterday was the first official day of fall, that means that tomato season is winding down. We still have some pretty plump tomatoes growing in our garden, so what better way to use them than in a sweet cherry tomato pie!

{plus, you can't beat sweet ricotta cream...} 




Sweet Cherry Tomato Pocket Pies...
Makes about 8 pocket pies


For pie crust, follow this traditional pie crust recipe or use store-bought pie crust dough if desired.


  • 1 pint cherry tomatoes
  • 1 cup of sugar
  • 3 cups of water
  • 2 cinnamon sticks
  • 1 tbsp lemon zest
  • ¼ tsp vanilla extract
  • 1 pinch of Kosher salt
Sweet Ricotta Cream
  • ½ cup ricotta cheese
  • Confectioner’s sugar (to taste)
  • ¼ tsp vanilla extract

Preparation

  • Add ingredients to a saucepan big enough to hold tomatoes in one layer. Bring to a boil on high heat. Reduce heat to medium-low and ladle about 1 ½ cups of liquid off the pan. Cover and cook for 45 minutes, stirring occasionally with a wooden spoon.
  • Once tomatoes are very tender, remove from pan without liquid. Discard cinnamon sticks. Reduce liquid over high heat to half its volume. Add tomatoes, stir and let stand for a couple of minutes until cool.

For Ricotta Cream

  • Whisk ingredients together until well blended. Start with 2 tablespoons of confectioner’s sugar and continue adding sugar until desired sweetness is reached.

To Assemble Pocket Pies

  • Roll out pie crust dough on a flat surface lightly dusted with flour and cut out star shapes using both sides of a Pocket Pie Mold. The small cutout on one side will serve as a vent when baking.
  • Place solid cutout dough on smooth side of the mold, gently press it down and fill with about 1-2 sweet cherry tomatoes. Brush the sides of the crust with egg wash, place a piece of dough with small cutout on top and close mold to seal and crimp pie.
  • Place pies on a baking sheet lined with parchment paper. Freeze for 30 minutes. Preheat oven to 400°F. Brush pies with egg wash and sprinkle with sugar. Bake for 15-20 minutes.
  • Serve warm with sweet ricotta cream and enjoy!
{recipe/photos via gypsyrhapsody}



enjoy...

3 comments:

Kristen said...

Mmm, those look quite tasty! I love Tomatoes, especially freshly grown ones in my garden, they are the best!

pearlswirl said...

I love the simplicity of your blog, and those pies look delicious! Very nice stumbling on here...

THE CHEAP said...

Ah! Those look really amazing. Love the star designs of them too!


xx THE CHEAP

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