Mini Cherry Pies

Tri-County Messenger. March 13th, 2015.

Mini Cherry Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pie Crusts

  • 2

    # cherries, pitted and stemmed

  • ½

    cup sugar

  • juice of half a lemon

  • 2

    Tbsp water

  • 1

    tsp cornstarch

  • 1

    Tbsp ice water

  • 1

    egg

  • 2

    Tbsp milk or water

Directions

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.


Nutrition

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