MY LIL MINI CHERRY PIES

By Ellen Bales
@Starwriter

My granddaughter gave me this mini-pie-making kit for Christmas and we experimented with cherry pies yesterday. They turned out rather well. Each pie is just about a perfect serving for one person--if they're not too hungry!

The young lady in the picture below is my granddaughter Lucy, who is 12, and quite the budding cook and baker! She also arranged the setting for the recipe photo.

Rating:

★★★★★ 2 votes

Comments:

4 Comments

Serves:

4 (Makes four 4-inch pies)

Prep:

15 Min

Cook:

40 Min

Ingredients

1 can(s): cherry pie filling
2 Tbsp: sugar
1 pinch: ground cinnamon
1 pkg: 2-crust pie shells

Step-By-Step

1Roll out one pie crust and cut into four four-inch circles. Place into mini-pie cups.

2In a medium bowl, combine pie filling, sugar and cinnamon, mixing thoroughly.

3Spoon filling mixture into mini-pie crusts, careful not to overfill. Halfway is about right.

4Roll out second pie crust and cut into four four-inch circles. Use the kit's double-sided top cutter to create a design, and then place the top crust onto the mini pies. Seal edges with egg wash.

5Bake pies in a pre-heated 425-degree oven for 10 minutes. Reduce heat to 325 and bake for about 30 more minutes, or until crust is golden brown.

6Carefully remove the pies from the holder by pushing gently with your thumb against the bottom. They should pop right out. Allow pies to cool before serving.

See Recipe Card