Name: Muffin Tin Cherry Pies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 lb. cherries, pitted (about 5 c.) -; 1/2 c. water -; Juice of 1/2 lemon -; 1/2 c. sugar plus 1 tbsp. for sprinkling -; 1/4 c. cornstarch -; Nonstick spray, for pan -; 1 package refrigerated pie crust -; 2 tbsp. milk -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Muffin Tin Cherry Pies

1. 2 lb. cherries, pitted (about 5 c.) -

2. 1/2 c. water -

3. Juice of 1/2 lemon -

4. 1/2 c. sugar plus 1 tbsp. for sprinkling -

5. 1/4 c. cornstarch -

6. Nonstick spray, for pan -

7. 1 package refrigerated pie crust -

8. 2 tbsp. milk -

How to cook deliciously - Muffin Tin Cherry Pies

1. Stage

Make cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, 1/2 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 15 minutes.

2. Stage

Spray a muffin tin with nonstick spray. Use the rim of a glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides.

3. Stage

Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess.

4. Stage

Brush tops with milk and sprinkle with remaining sugar.

5. Stage

Bake at 350° for 23 to 25 minutes.

6. Stage

Let cool slightly, then remove from muffin tin and serve.