Cooking is a fantastic activity to do with kids of all ages. Not only does it teach an essential life skill, it’s a great bonding time and also a wonderful way to teach math, problem solving and social skills.
With the celebration of Presidents’ Day earlier this week, it is a great time to have some fun in the kitchen and teach even the youngest chefs a little about history and values.
While making these easy, but delicious pies, tell the story of how young George chopped down his dad’s prized cherry tree, but was quickly embraced and forgiven because he told the truth about the fate of that beloved tree.
A good bonus lesson to include during this cooking session is to emphasize the importance of brushing one’s teeth on a regular basis. No wonder we don’t see pictures of President Washington smiling - he had wooden dentures!
Even if the history lesson falls on deaf ears, spending quality time with the kids and building life-long memories will not soon be forgotten.
Find VIP Mini Tart Shells with the rest of the frozen pie crusts at Reasor’s.
Mini Cherry Pies with Streusel
- 1 (21 oz.) can cherry pie filling
- 1/4 teaspoon almond extract
- 1 box VIP Mini Tart Shells
- 1/2 cup flour
- 1/4 cup dark brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 stick butter, cut into cubes
Directions
- Preheat oven to 375. Line a large cookie sheet with foil.
- In a medium sized bowl, combine cherry pie filling and almond extract; mix well.
- Divide mixture evenly between pastry shells.
- Place on prepared cookie sheet.
- In a small bowl, combine flour, brown sugar, cinnamon and salt.
- Using a pastry blender or two forks, work butter into flour mixture until it resembles coarse meal.
- Sprinkle the mixture over the cherries.
- Bake for 15-20 minutes or until streusel is golden brown and filling is bubbly.
Makes 8 mini cherry pies
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