‘Tis the season for a yummy pie, and I don’t think it could get any more fun than these adorable individual mini cherry pies for fall. My sister is so creative – an amazing cook, photographer, and really just so good at all things diy!
She made these mini cherry pies in a muffin pan using a pre-made pie crust and a cherry pie filling from scratch. I love the heart and lattice crust decor on top of each pie. The large circles for the base crust were cut using a round scalloped cookie cutter and then she hand cut little decorations for the top.
1 pre-made refrigerated pie crust
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract
Preheat the oven to 375 degrees F (190 degrees C). Cut circles out of the pie crust large enough to line the bottoms and sides of a muffin pan.
Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries’ juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove saucepan from the heat and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shells. Cover with top crust decor. If tops are fully covered in crust, crimp edges to seal and cut vents for steam.
Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 35 to 45 minutes, or until the crust is golden brown. Allow to cool for a couple of hours before eating.
Have you started your fall baking yet? If so, what are you cookin up in your kitchen? I hope you’ll share your recipe.
cherry pie filling recipe – adapted from allrecipes.com