Mini Cherry Pies
Delicious mini cherry pies with a flaky crust and a sweet cherry filling.
Ingredients
- pastry for a 9-inch single crust pie (1 each)
- pitted sour cherries, drained (1 can)
- white sugar (0.5 cup)
- quick-cooking tapioca (2 tablespoons)
- almond extract (0.125 teaspoon)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into 1/8-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
- Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling again; spoon into pie shells.
- Weave a lattice crust on each pie using dough strips. Start with the longest strips and lay in an X in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
- Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 752
- fat: 30 g
- sats: 8 g
- carbs: 117 g
- fibre: 6 g
- protein: 7 g
- salt: 0 g