Ingredients1 h 15 m servings 752 cals
- 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.
Per Serving: 752 calories; 30.1 g fat; 116.6 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 483 mg sodium. Full nutrition
ReviewsRead all reviews 4
Love minis because you can scale the recipe to make the exact number of minis to serve everyone!
Excellent! Easy to make and great flavor. I added hearts to the top crust because it is close to Valentine's Day. Only change was to use a 20 oz can of Comstock no sugar added cherries - very li...