Mini Cherry Pies

This mini cherry pie recipe requires only five ingredients: 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

Ingredients

• 2 tablespoons quick-cooking tapioca
• 1 pastry for a 9 inch single crust pie
• 1 (15 ounce) can pitted sour cherries, drained
• 0.5 cup white sugar
• 0.125 teaspoon almond extract

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 ⅛-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; spoon into pie shells.

Step 4

Lay 2 strips in an X (using the longest strips) 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, about 30 minutes.