Mini Cherry Pies

 

Mini Cherry Pies

Ingredients

• 1 package of refrigerated pie crusts (2 crusts)
• 1 can (21 oz) cherry pie filling
• 1 egg, beaten (for egg wash)
• Granulated sugar (for sprinkling, optional)

Preparation

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Crust

• Unroll the pie crusts on a lightly floured surface.
• Using a round cookie cutter or a glass (about 4 inches in diameter), cut out circles from the dough.
• Gently press each dough circle into the cups of a muffin tin, forming the base of the mini pies.

Fill the Pies

Spoon about 1-2 tablespoons of cherry pie filling into each dough-lined muffin cup.

Add the Top Crust

• With the remaining dough, cut out more circles or create lattice strips for the tops of the pies.
• If using circles, place them over the filling and crimp the edges with a fork to seal.
• If making a lattice, weave the strips over the filling and press the edges to seal.

Egg Wash and Sugar

• Brush the tops of the pies with the beaten egg to give them a golden color when baked.
• Sprinkle with a little granulated sugar for added sweetness and a slight crunch (optional).

Bake the Pies

• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the pies to cool in the muffin tin for 10 minutes before carefully removing them.

Serve

Serve warm or at room temperature. These mini pies are delicious on their own or with a scoop of vanilla ice cream!

Enjoy your delightful mini cherry pies!