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
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
2. **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.
3. **Fill the Pies:**
– Spoon about 1-2 tablespoons of cherry pie filling into each dough-lined muffin cup.
4. **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.
5. **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).
6. **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.
7. **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!