Mini Cherry Pies

Individual cherry pies baked in a muffin pan

Mini cherry pies are  baked in a muffin pan and can be topped with a lattice crust.

Even better, this twist on the hand pie uses only 10 ingredients!

Gather salt, coarse sugar, egg, lemon juice,

lemon juice, vanilla and almond extracts, sugar, cornstarch,

two pie crusts, and fresh or frozen cherries.

Stir together sugar, salt, cornstarch, lemon juice, and vanilla and almond extracts in a medium bowl.

Set aside for 10 minutes while you roll out the pie dough.

Cut out 4" (10 cm) circles in the pie dough.

(I usually get about 8 rounds before I have to roll out the next crust.)

Use the pads of your fingers to gently push the dough circles into holes in the pan.

Add about one Tablespoon of the cherries to each mini pie cup.

Then add about one Tablespoon of the leftover liquid from the cherries to each mini pie cup.

You can choose to bake the mini pies now, or add a lattice on top.

If making the lattice, cut strips of dough about ¼" (6 mm) wide.

Weave the strips together into a lattice about 10" x 8" (25 by 20 cm).

Cut rounds in the lattice with a 2" (5 cm) circle cutter.

Use a bench scraper or spatula to slide the lattice from your workspace to a mini pie.

Brush with egg wash, then sprinkle with coarse sugar.

Bake for 22-25 minutes at 375°F/190°C.

Let cool for 5 minutes after baking, then place on a wire rack to finish cooling.

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While.

Enjoy your mini cherry pies with loved ones at summer barbeques and get-togethers!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!