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.