Mini Cherry Pies

This is a great alternative to pumpkin pies for holidays or anytime.

I used fresh cherries but you can use frozen pitted cherries, if needed.

I used a large muffin tin (6 muffins), but if you're going to use a regular muffin tin (12 muffins) don't put a top crust on the pies.

2 - 3 c. pitted sweet cherries, halved

4 - 6 c. cold water

1/8 c. butter, cut up
1 /8 - 1/3 c. sugar (optional)
Non stick cooking spray
1 pkg. pie crusts

1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 350 F'.

Spray a muffin tin with non stick cooking spray.

Rinse, pit and halve cherries. 

Run cold water in faucet, put water in pan and put on stove on to high heat. 

Place cherries in pan and boil for a few minutes.

Lower heat to simmer, add amount of sugar dseired and let cherries cook for 20 - 30 min until cherry mixture is reduced.

While cherries are cooking, with clean hands sprinkle some flour on work board and rolling pin. 

Roll dough out to desired thickness. Put the rim of a large clean glass on pie crusts to cut out 12 circles. Place 1 of the crusts in each of the muffin tins.

Remove butter from refrigerator and cut into pieces.

Spoon cooked cherry mixture and add butter into each of the muffin tins.

Top each pie with remaining crusts.

 Use a clean fork to prick the crust. 

Place in oven and bake for 20 - 30 min. or until done.

Serves 6 mini pies.