Prep Time
30 Mins
Bake Time
35 Mins
Stand Time
30 Mins
Yield
6 pies
Photo: Kate Mathis; Styling: Paul Grimes

How to Make It

Step 1

In a bowl, mix cherries, sugar, tapioca, salt and vanilla; let stand for 15 minutes, stirring occasionally.

Step 2

Lightly mist 6 cups of a 12-cup muffin tin with cooking spray, alternating to keep space between them. Unroll 1 pie crust onto a lightly floured surface. Roll out to about an 11-inch round. Use a 5-inch round cutter to cut out 6 rounds. Transfer rounds to muffin tin. Gently fit dough into muffin cups, leaving some overhang. Chill for 15 minutes. Repeat rolling with second pie crust, cutting out 6 3-inch rounds. Place on a parchment-lined baking sheet and chill.

Step 3

Preheat oven to 375°F; line a baking sheet with foil. Stir filling; spoon about 2 Tbsp. into each dough-lined cup. Remove rounds from fridge and cut a small star out of center of each. Place one round on top of each pie. Fold edges of round over the overhanging dough; crimp to seal. Repeat with remaining dough rounds. Brush tops with milk and sprinkle with sugar, if desired. Place tin on baking sheet.

Step 4

Bake for 30 to 35 minutes, until filling bubbles and crusts are golden brown (check frequently and cover with foil if crusts brown too quickly). Remove muffin tin to a rack to cool.

Step 5

Note: Nutritional analysis is per pie.

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