Mini Cherry Pies
4 (5-inch) pies
- 3/4 cup C&H® Granulated Sugar
- 3 tablespoons cornstarch
- 5 3/4 cups cherries, frozen, pitted, unsweetened
- 1 teaspoon lemon juice
- 1 Flaky Pie Pastry-Double Crust recipe
Allow frozen cherries to thaw slightly, draining off excess liquid. Combine sugar and cornstarch in separate bowl; stir. Add cherries and lemon juice. Let stand approximately 20 minutes until syrup forms.
Preheat oven to 375°F. Prepare cookie sheet covered with parchment paper or foil.
Roll out pie dough on a lightly floured surface to 1/8 inch thickness. Using a paring knife, flip pie tin upside down on dough and cut a circle 3 inches larger than the rim of the pan. Fit dough into each pan, crimping edges; prick bottom with fork several times.
Fill pie tins with cherry filling. Cover, using cookie cutouts or strips of flaky pie pastry dough to make lattice crust. Be creative; use different cookie cutter shapes to give a unique look to your pie. Place on prepared cookie sheet.
Bake 15 minutes, then reduce heat to 350°F and continue to bake approximately 5 to 15 minutes more, checking every 5 minutes until the crust is golden brown.
Click here for Flaky Pie Pastry-Double Crust recipe.
Covering the pie completely with a top crust will increase your baking time. Be sure to vent top crust with slits. Using cookie cutouts will decrease baking time.
For a shiny crust, brush an egg wash, using 1 egg mixed with 1 teaspoon water, on top of the pie just before baking.