Easy And Delicious Mini Cherry Pie

Milena Kukurekovic

Ingredients:

  • 2 packages (15-ounce) Pillsbury Pie Crusts
  • 3 cups canned, drained tart cherries
  • 1 cup fresh raspberries
  • 1 1/4 cup of sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 5 teaspoon cold butter, divided

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cut eight 6-inch circles from the two packages of Pillsbury Pie Crusts (gather and reroll scraps as needed). Fit five 4 1/2-inch mini pie pans with 5 dough rounds. Cut 2 1/4-inch stars from center of remaining 3 dough rounds; set aside.
  3. Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch, and salt.
  4. Pour filling into prepared pie pans; dot each pie with 1 teaspoon cold butter. Cover 3 pies with reserved dough circles; crimp edges. Top remaining 2 pies with star cutouts (for perfect stars, bake separately on a parchment-lined pan until golden, 5 to 8 minutes). Bake pies until filling is bubbling, 35 to 40 minutes.
  5. Let cool.
  6. Serve & enjoy!

By: Country Living , Photo: Dana Gallaghe

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