A Cherry vs. Blackberry Showdown
I love making individual desserts. This is probably why I love cupcakes so much. My mom always said that she found making pies very satisfying because they look perfect as soon as you take them out of the oven, unlike a cake which you then have to frost and decorate before it looks fancy.
So, these individual pies – two flavors, sour cherry and blackberry – were inspired by two things – one, I was browsing Williams Sonoma one day and saw that they actually make a mold/kit to make mini pies, and of course I saw that and thought to myself that I don’t need a kit to make a mini pie. And second, our local grocery store, Berkeley Bowl, actually had fresh sour cherries from Idaho, and I have never seen fresh sour cherries in the store before. Really. How could I pass that up?
I made these for my cooking group, and no one minded that I didn’t follow the evening’s theme (Persian, which was amazing, by the way – lamb with pomegranate glaze, three kinds of salads, roasted vegetables). In the epic cherry versus blackberry battle that ensued, the cherry definitely won. Sasha said, “it was the greatest cherry pie ever.” Served with fresh whipped cream, of course.
See my flickr page for a close-up, and a cute photo of Bria.