Ingredients
Equipment
Method
Pie Crust
- Preheat oven to 400 degrees.
- In a mixing bowl, use a fork to mix crisco, salt and flour until blended, with small "pea" sized pieces remaining.
- Add water in small increments until wet and sticky. Don't add too much water at once.
- Gather dough into a ball and split into small sizes, enough for each mini pie to have a top and bottom crust.
- Roll out dough on a floured surface, then place in pie pan, making sure the bottom crust is large enough to expand past the edges of the pan.
- Set aside rolled out dough for the top of each mini pie.
Cherry Pie Filling
- In a saucepan, combine half of the sugar with the cornstarch.
- Stir in cherry juice and cook over medium heat until thick and bubbling, stirring constantly.
- Remove from heat and stir in remaining sugar, cherries and almond extract.
Assembling The Pies
- Pour cherry pie filling into mini pie pans.
- Dot each pie with a small piece of butter.
- Add top crust to each mini pie.
- Press bottom and top crust edge together to create a seal.
- Trim off extra pie crust, then form crust with fingers to create a decorative edge.
- Use a small knife to cut slits in top of crust for a steam vent.
- Bake about 20 minutes, checking often. Pies are done when cherry filling is bubbling on top and crust is golden brown.
- Let the pies cool, as the filling will thicken as they cool down.
- Serve and enjoy!