In the Kitchen- Mini Cherry Pies

Perfectly Portioned Mini Cherry Pies

I found a recipe for mini apple pies here, and subbed cherry pie filling, and it worked perfectly.  I'm always looking for an excuse to use my Pampered Chef brownie pan (that I scored for $9 at a garage sale, unopened).  I also just bought a double pack of pie crust to make a chicken pot pie last week, and had a spare in the fridge.  This was so simple and I already had all the stuff.  Plus they are miniature, and anyything mini is irresistible!  These would be great for holiday work parties or a pot luck, no messy pie cutting going on.

 

 

 

Recipe

Makes 12 mini pies

Ingredients:

1 sheet store bought refrigerated pie crust 

1 can apple or cherry pie filling 

5 tablespoons all purpose flour

2 tablespoons sugar

2 tablespoons butter

1/2 teaspoon cinnamon

Instructions:

Preheat oven to 350 degrees. Bring pie crust to room temperature.  Mix together flour and sugar, and cut the butter into it.  On a floured surface, stretch it till it's as square as you can get it.  Using a pizza cutter, cut it into 12 equal squares.  Place dough squares in a brownie or muffin tin. Evenly distribute pie filling into the middle of the squares. Top each with 1 teaspoon or so of the flour mixture.  Fold the dough squares over the top of the filling.  Top with another teaspoon of the flour mixture.  Bake for 15-20 minutes, until pie crust is lightly golden. Eat.

Cheers!