Mini cherry pies

Nothing says summer like barbecuing, and a delicious fruit pie for dessert. These little beauties are fun because you can keep a few for yourself and brighten some one else’s day with the rest. They are surprisingly easy, especially if you use pre-made crust! I used the refrigerated kind and cut out 2 1/2 inch circles. You will need:

• dough for 2 nine inch round pies
• 2 1/2 cups fresh cherries, pitted
• 2 tablespoons cornstarch
• 3 tablespoons sugar (plus more for sprinkling on top
• 1/2 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1 teaspoon lemon juice
• 1 egg yolk for top of pies

Lightly spray the insides of 2 mini muffin tins and set aside. Then mix the egg yolk with 2 tablespoons of water to brush over the crusts before baking. Set aside also.

Combine the cherries, cornstarch, sugar, almond extract, lemon juice and cinnamon in a large bowl and mix well

Now press the dough into the bottom of the muffin tins and up the sides and crimp the edges. Fill with cherry mixture and use the excess dough to form lattice on top. Lightly brush the dough with the egg mixture and sprinkle with sugar. Bake for 9-12 min or until golden brown. Remove from the oven and let cool slightly. Then use a rounded knife to remove the pies from the tins and let cool on wire rack. Then share with loved ones and don’t forget the vanilla ice cream!!