Mini Cherry Pies

Ingredients

• Servings: 2
• 1 pastry for a 9 inch single crust pie
• 1 (15 ounce) can pitted sour cherries, drained
• 2 tablespoons quick-cooking tapioca
• 1/2 cup white sugar
• 1/8 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. fit the rounds into 2 5-inch mini pie dishes.
• in a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. stir the filling again, and spoon into the pie shells. use the strips to weave a lattice crust on each pie, and pinch the crusts together.
• bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. allow to cool before serving.