Cherry Pie Bites

For Thanksgiving, I was also asked to do a Cherry Pie.  Me being me, I couldn’t just do a simple Cherry Pie.  I decided to try my hand at making little mini Cherry Pies.  I didn’t know how mini I wanted to go, so I went all in with mini muffin pan size.  One tip before you begin…make sure your fingernails are short.  When pressing the dough into the bottoms of the mini-muffin pan holes, you use your fingertips, and the last thing you want is a pie with holes in the bottom of it.

Ingredients were very simple: one box of refrigerated pie crust dough, one can of cherry pie filling, one teaspoon of almond flavoring, and one tablespoon of butter or margarine

I took my new biscuit cutters from Pampered Chef and picked out the size I needed to cut my dough into little circles for crust.  I cut all of the bottom crusts out and placed them in their own little holes.  Then I poured the cherry pie filling into a small bowl and mixed in the almond flavoring.  I spooned 3 cherries into each crust, making sure to get some filling in there as well.  After all crusts were filled, then I took the tablespoon of butter and shaved small pieces off of it and placed a shaving of butter on each dollop of cherries.  Next, I cut out top crusts for the pies.  I laid them over each pie and pinched the bottom and top crusts’ edges together.  Next, I made little slits in the top of each one for air to escape during baking and drizzled white sugar over each crust before baking.  I baked them long enough for the top crusts to brown, approximately 25 minutes at 375°.  After done baking, I removed them from the pan and placed them on a cooling rack to cool. 

In the future, if I make these little boogers again, I will put an egg wash on the edges of the bottom crusts before putting their top crusts on.  It may allow them to pinch together easier.  I found by the time I made it back to top them, the edges were drying out.  I also would use an egg wash on the tops to create a more golden brown.  It’s all about the learning experience, right?

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