Mini Cherry Pies

By Carolanne

Tri-County Messenger. March 13th, 2015.

Ingredients

• Pie Crusts
• 2 # cherries, pitted and stemmed
• 1/2 cup sugar
• juice of half a lemon
• 2 Tbsp water
• 1 tsp cornstarch
• 1 Tbsp ice water
• 1 egg
• 2 Tbsp milk or water

Preparation

Step 1

Combine cherries, sugar, lemon juice and water in a saucepan and bring to a boil. Cook on medium low for 15 minutes.

In a bowl,combine cornstarch and water.

Bring the cherry filling to a boil again. Add the cornstarch mixture and stir to thicken. Remove from heat and place the filling in another bowl to cool. Place a sheet of plastic wrap on top of the cherries to avoid a skin forming on the top. Cool completely, then refrigerate.

Cut pie dough to fit into cupcake cups. Place crust in cups, then fill with cherry mixture. Add a top crust.

Bake in 375-degree oven for about 30 minutes, until pastry is crispy and golden brown on the edges.