Mini Cherry Pies

I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 752 Calories

Ingredients

• ½ cup white sugar
• ⅛ teaspoon almond extract
• 2 tablespoons quick-cooking tapioca
• 1 pastry for a 9 inch single crust pie
• 1 (15 ounce) can pitted sour cherries, drained

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes.

Step 3

In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together.

Step 4

Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.