Cherry Mini Pies
These hand pies are sweet and flaky, satisfying any craving for sweets.
Servings: 8
Calories: 295kcal
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: 295kcal | Carbohydrates: 74g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 92mg | Fiber: 1g | Sugar: 50g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg