I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.
Ingredients
- pastry for a 9 inch single crust pie: 1 piece
- pitted sour cherries: 1 can (15 ounce can, drained)
- quick-cooking tapioca: 2 Tbsp
- white sugar: 0.5 cup
- almond extract: 0.125 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
