Mini Cherry Pies

• Vegetarian

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 2 cups Cherry pie filling
  • 1 Sugar

• Bread & Baked Goods

  • 1 package (2 9" store-bought pie crust, store-bought

Found on omgchocolatedesserts.com

Ingredients

• 1 package (2 9) store-bought pie crust
• 2 cups cherry pie filling
• 1 egg white-slightly beaten
• sugar for sprinkling

Directions

• Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )
• Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3 1/2 - 4 circles.
• Place each circle into tin cavity and press into the bottom and up the sides.
• Fill with cherry pie filling about 2/3 to the top.
• To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
• Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
• Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
• Let them cool in the pan for at least 15-20 minutes.
• Using a knife very carefully loosen the edges of each pie and gently lift it out.