Something Red



This was a fun one to try. It is actually 2 recipes in one (you lucky reader!). First, I wanted to make something with the Oregon cherries my husband purchased canned last year. I also was very intruiged with the recipe for “Hot Water Pie Crust”. Could it be done? I have watched Martha make this many times and the theme is always cold cold cold, so I wondered if it would really work!

I decided to make these individual sized, too. I used the Camp Chef muffin topper pan. It worked like a charm. Not only was it shallow, but the seasoned cast iron allowed the pies to almost “slip” right out. Perfect for mini pies! Mini Fourth of July cherry pies that is!

Start with your crust (you will need to make this about 2 hours ahead of time. It needs more chilling due to the hot water. (you could cheat by putting this in the freezer for 1/2 hour to start and then finish in the fridge for about an hour!) **double if makeing my filling below…

Hot Water Crust


  • 1 1/2 c. flour
  • 1/3 t. baking powder
  • 1 t. salt
  • 1/4 c. boiling water
  • 1/2 c. fat (I used shortening)


  1. Put shortening in a bowl and cover with boiling water.
  2. Mash with a fork until creamy (it really does get creamy!!).
  3. Add the flour sifted with the baking powder and salt.
  4. Mix into a dough.
  5. Place in plastic wrap, patting into a circle and cover well.
  6. Place in the refrigerator until well chilled. (I doubled this recipe)

So, while it is getting ready, either pull out your pie filling of choice, or if you happen to have some canned cherries and tapioca, try this!
I used tapioca flour (leftover from some gluten free baking) and it jelled really fast. So, watch your filling and when it looks like pie filling, stop cooking! It will get stringy and weird.

Canned Cherry (or Raspberry) Pie


  • 28 oz. can cherries or berries
  • 2/3 c. sugar
  • 1 1/2 T. tapioca


  1. Drain fruit (saving the juice).
  2. Mix tapioca and sugar with 3/4 c, of the remaining juice in a saucepan.
  3. Cook until thick and clear.
  4. Add drained fruit and allow to cool.
  5. Add lemon juice and cinnamon, if desired.

Helpful hints: I started out rolling out the dough and cutting circles as big as the muffin tin, but it wasn’t big enough to go up on the sides. So, it’s best if you can cut them into squares and trim the edges.
On some, I did a simple lattice (sorry Martha, not a true lattice) and others, I just tucked in the corners!



Once dough is in, place enough filling cover the bottom of the dough. Do not overfill, it will spill out and make for messy hands during eating!


Cover the dough with your method of choice.


Brush with an egg wash and sprinkle with cinnamon and sugar!

 Bake at 450 for about 12 minutes or until the crust is nicely browned and filling is bubbly.

PS> The crust really did work! (but if you want to skip this, I heard that Jiffy Pie crust, is the best “fake” option out there! Bake away!!)

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