Cherry Mini Pies
These hand pies are sweet and flaky, satisfying any craving for sweets.
Ingredients
- 24 Oz Sour Cherries Frozen & Pittted
- 2 Cups Sugar
- 1/2 Cup Corn Starch
- 1 Tbsp Lemon Juice
- 1 Tbsp Orange Juice
- 1 Tbsp Vanilla Extract
- 1 Pinch Salt
- 3 Ea Pie Crust Pre-made
- 2 Ea Egg Whites Beaten
- 1 Tsp Cinnamon Ground
Instructions
- Remove dough from the fridge and allow to come up to room temp before attempting to un-roll.
- Add all ingredients (except egg wash) to a sauce pan and heat on medium heat, cook for 10 minutes until sugar has dissolved, reduce heat to low and allow to cook for an additional 5 minutes until mixture thickens.
- Turn heat off and allow to cool for 30 min
- Lay mini pie tins out and cut circles out of pie dough. Spray tins with a non stick spray and place dough in tin allowing dough to overhang tin 1/4". Pinch dough wit your fingers to decorate rim.
- Add 1 Cup of pie filling into each tin
- Preheat oven at 375 degrees
- With leftover pie dough cut strips and lay out in a lattice pattern
- Brush egg wash on dough
- Bake for 25 -30 minutes until top is golden brown
Notes
Sprinkle with turbinado sugar after egg wash before baking for an extra crunch
Nutrition
Calories: 295kcalCarbohydrates: 74gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 14mgPotassium: 92mgFiber: 1gSugar: 50gVitamin A: 623IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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