Ingredients

The following ingredients have 20 Servings
  • 1 Refrigerated Pie Crust
  • 21 oz Cherry Pie Filling can
  • 1 Whole Pomegranate

Instruction

  • Take refrigerated pie crust out of the box and let it sit out on the counter for 30 minutes.
  • Break pomegranate seeds out of prison. Tip on opening Pomegranates: Cut pomegranate into four parts. Fill a large bowl 1/2 way with water and break apart the pomegranate under water. The seeds will sink while the white “brainey” parts and rind will float. Collect the seeds, drain them, and set aside. Be careful! Pomegranates stain!
  • Use a roller to make the pie crust thinner by rolling it toward the edges.
  • Cut the crust into squares about 3 inches by 3 inches.
  • Place each square into a greased cupcake tin, making sure to fold it down into the bottom without ripping it.
  • Spoon cherry filling into each mini pie (there should be about 3-4 whole cherries in each, filling about 2/3 of the pastry dough crust).
  • Add a layer of pomegranate seeds on top of cherry pie filling.
  • Bake for 20-30 minutes, depending on how golden you prefer your crust! Serve and enjoy :)