These mini cherry pies require only five ingredients: prepared pie crust, canned sour cherries, quick-cooking tapioca, white sugar, and almond extract.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
752 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving.
