These Tiny Cherry Pies Are a Sweet Surprise! Not Only Will They Treat Your Taste Buds – They Are Adorable!
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Check out what my friends at Delish had to say about these muffin tin cherry pies:
Tart, sweet and tiny! I couldn’t get enough of how cute these were and how flavorful they tasted. The kids like having their own tiny servings and I had two! But shhh, don’t tell!
I like that these pies are tiny because it helps me control my portions. I hate that each tin makes a dozen because divided by four people in my family that is three each! Yikes! Oh well, they do disappear fast so that’s one bonus!
Ingredients
2 lb. cherries, pitted (about 5 cups)
1/2 c. water
1/2 c. Domino sugar plus 1 tablespoon for sprinkling
Juice of 1/2 lemon
1/4 c. Argo corn starch
Nonstick spray, for pan
1 package Pillsbury refrigerated pie crust
2 tbsp. TruMoo milk
Directions
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Make cherry pie filling: In a saucepan over medium heat, combine pitted cherries, water, lemon juice, 1/2 cup sugar, and cornstarch. Reduce heat to low and simmer, stirring occasionally, 10 to 15 minutes.
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Spray a muffin tin with Pam nonstick spray. Use rim of glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides.
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Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess.
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Brush tops with TruMoo milk and sprinkle with remaining Domino sugar.
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Bake at 350° for 23 to 25 minutes.
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Let cool slightly, then remove from muffin tin and serve.
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Quick Tip: Try this with any type pie filling you prefer, apple is great!
Thank you to Delish for this awesome recipe!