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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
Details
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.
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