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Mini Cherry Pies

Lisawas

"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."
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Ingredients

1 h 15 m servings 752 cals
Original recipe yields 2 servings (2 mini pies)

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts


Per Serving: 752 calories; 30.1 g fat; 116.6 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 483 mg sodium. Full nutrition

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Reviews

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Love minis because you can scale the recipe to make the exact number of minis to serve everyone!

my class loved the pies on their day of their graduation.

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...

Super cool my wife loves it :)