Mini Cherry Pie
Enjoy bite sized pies filled with a homemade cherry pie filling. I use my Great Grandmother's pie crust.
Servings 16 pies
Calories 97kcal
Ingredients
- 1 pie crust Great Grandmother's Pie Crust
- 2- 3 cups cherry pie filling
Instructions
- Preheat the oven to 350℉.
- Roll out your pie crust dough to ¼"- ⅛" in thickness and use a biscuit cutter or the mouth of a glass to cut out circles. Make sure these are big enough to line the mini muffin pan with a little hanging over the top.
- Place the circles into the pan carefully. Press the dough into the corners. If there is any tearing, use scraps to patch them up.
- Fill with a tablespoon of cherry pie filling. If you want, add a second layer of decorative pie crust.
- Bake for approximately 20- 22 minutes. Cool in the pan for 10 minutes. Place a cooling rack upside down on the pan and flip the pan over to get the mini cherry pies out. Immediately flip the pies right side up. Brush with leftover cherry pie juice before serving.