Mini Cherry Pies

Name: Mini Cherry Pies
Prep time: 50 min
Yield: Serves 8
Ingredients: 1 prepared double pie crust; [[or]]; 2 cups all-purpose flour; 1 teaspoon salt; 1 cup shortening; cold water; [[and]]; Chukar® Sour Cherry or Sweet Cherry Pie Filling; 1 egg, for wash; Coarse sugar

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50 minutes

Serves 8

Ingredients

1 prepared double pie crust
or
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
cold water
and
Chukar® Sour Cherry or Sweet Cherry Pie Filling
1 egg, for wash
Coarse sugar

Directions

Prepared crust:
Buy a prepared double pie crust.
Preheat oven to 400°F.
Trim to 1/2" larger than inverted mini pie pan forms. Place in pan.
Fill with Chukar® Sour Cherry or Sweet Cherry Pie Filling.
Cover each mini pie with a top crust circle (the same size as the bottom crust); press edges together with a fork and cut shapes in the top for steam to escape, or weave a lattice top from strips of dough.
Brush each top crust with an egg wash (1 lightly beaten egg and 2 teaspoons water) and sprinkle with coarse sugar.
Bake for 32-34 minutes. Cool on rack one hour before serving.
Homemade crust:
Preheat oven to 400°F.
Mix salt into flour. Using pastry blender, cut shortening into flour.
Add 5 tablespoons cold water, one tablespoon at a time, stirring gently with a fork.
Using your hands, gather dough into a ball. Divide and press into two flat rounds.
Roll dough into an 1/8" thick round using a floured rolling pin on floured surface.
Trim to 1/2" larger than inverted mini pie pan forms. Place in pan.
Fill with Chukar® Sour Cherry or Sweet Cherry Pie Filling.
Cover each mini pie with a top crust circle (the same size as the bottom crust); press edges together with a fork and cut shapes in the top for steam to escape, or weave a lattice top from strips of dough.
Brush each top crust with an egg wash (1 lightly beaten egg and 2 teaspoons water) and sprinkle with coarse sugar.
Bake for 32-34 minutes. Cool on rack one hour before serving.