Ingredients

The following ingredients have 10 Servings
  • 1 package (2 9″) store-bought pie crust
  • 2 cups cherry pie filling
  • 1 egg white-slightly beaten
  • sugar for sprinkling

Instruction

  • Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )
  • Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3 1/2 – 4″ circles.
  • Place each circle into tin cavity and press into the bottom and up the sides.
  • Fill with cherry pie filling about 2/3 to the top.
  • To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
  • Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
  • Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
  • Let them cool in the pan for at least 15-20 minutes.
  • Using a knife very carefully loosen the edges of each pie and gently lift it out.