Mini Cherry Pies

Recipe By: Queen G's Recipes

Serves: 8 to 10

Prep Time: 30 to 45 minutes

Bake Time: 18 minutes

Ingredients

• 2 boxes Pillsbury pie crusts (4 rolls)

• 1 can cherry pie filling

Egg wash:

• 1 egg

• 1 teaspoon milk

Optional:

• coarse sugar for sprinkling

Directions:

1. Sprinkle flour on your countertop and roll out your pie dough. Just smooth out the edges with your rolling pin. Make sure that you don't thin out your dough.
   

2. Use a 4.5" round cookie cutter to form the base of the pies.
   

3. Use a 4" cookie cutter to create smaller circles for the top crusts. Use a mini heart shaped cookie cutter to form the hearts on your top crusts, or score them with a knife.
   

4. Using a muffin pan, take each 4.5" dough base and press them into each muffin cavity.
   

5. Add the cherry pie filling into each muffin cavity, until it is 3/4 full. Seal your mini pies with the top crusts.
   

6. ​Preheat oven to 425F.
   

7. Make the egg wash by whisking the egg and the milk together. Brush the egg wash on top of each pie and sprinkle some coarse sugar.
   

8. Bake your cherry pies for 18 to 20 minutes or until the tops are golden brown. After baking, use a butter knife to remove the pies out of the muffin pan.
   

9. Allow your cherry pies to rest for about 20 minutes before serving.