Easy and tastes great!! Made for our 4th of July party and they were gone!!
Mini Cherry Pies
Photo: Kate Mathis; Styling: Paul Grimes
More From Allyou
Bake: 35 Minutes
Stand: 30 Minutes
Amount per serving
- Calories: 446
- Fat: 22g
- Saturated fat: 7g
- Protein: 3g
- Carbohydrate: 59g
- Fiber: 1g
- Cholesterol: 0.0mg
- Sodium: 485mg
- 1 1/2 cups tart pitted cherries, drained and patted dry (from 2 15-oz. cans)
- 1/2 cup sugar
- 1 tablespoon plus 1 tsp. quick-cooking tapioca
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 14.1-oz package refrigerated "just unroll" pie crusts (with 2 crusts)
- 2 tablespoons milk, optional
- 2 teaspoons sugar, optional
- 1. In a bowl, mix cherries, sugar, tapioca, salt and vanilla; let stand for 15 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per pie.
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