Pies made in a cupcake pan. Marie's comments of 11-10-12: To make six mini pies, I used a muffin top pan, one Pillsbury refrigerated pie crust and a 21 ounce can of Wilderness country cherry pie filling. Used egg wash on the bottom and sides of crust, filled each with approximately 1/4 cup of pie filling, and baked for 25 minutes. Very nice pies!
Mini Cherry Pies Yield: 6 mini pies | Prep Time: 1 hour, 30 minutes | Cook Time: 30 minutes : For the dough: 2 1/2 cup all purpose flour 1 tsp. salt 2 sticks unsalted butter, cold, cut into cubes 1/4 cup ice water For the filling: 1 pound cherries, pitted 1/4 cup sugar Juice of 1 lemon Cornstarch slurry For the tops of the pies: 1 egg, beaten
Google Image Result for cutestfood.com/... -- These were so easy and yummy when I made them! I used cream cheese icing for the "pie crust" which seemed to work pretty well.