Ingredients:
2 pie crusts (homemade or store-bought)
4 cups cherry pie filling
1 large egg, whisked with 1 tablespoon water
Sanding sugar (optional)
Instructions:
Preheat Oven:
Preheat to 425°F (220°C). Grease a 12-cup muffin pan or two standard 6-cup muffin pans with cooking spray.
Prepare the Dough:
Roll out the pie crust until it’s ¼-inch thick.
Using a 4-inch cookie cutter, cut out 12 circles from the dough.
Re-roll any scraps to cut additional circles if needed.
Form the Crusts:
Press each dough circle into the muffin cups, pressing down and up the edges. Reserve dough scraps for the lattice or decorations.
Add the Filling:
Fill each cup with about ¼ cup of cherry pie filling, leaving a little space at the top.
Create the Top Crust:
Roll out the remaining dough. For a lattice top, cut thin strips using a knife or pizza cutter.
Place the strips over each pie, weaving them together to form a lattice pattern.
Alternatively, use small cookie cutters to cut decorative shapes and place them on top.
Egg Wash and Sugar:
Brush the tops with the egg wash.
Sprinkle with sanding sugar if desired for added sweetness and a golden finish.
Bake:
Bake for 20-25 minutes or until the crusts are golden brown.
Cool and Serve:
Allow the pies to cool completely in the muffin tin.
Use a sharp knife to carefully loosen the edges and release each pie.
Tips:
Make-Ahead: Prepare these pies a day in advance and store them at room temperature in an airtight container.
Optional Variations: Try using different fruit fillings like apple or blueberry for variety.
#MiniCherryPies #EasyBaking #FingerFoodDesserts #CherryPieLovers #HolidayTreats #SweetTooth
