Ingredients
1 package (2 9") store-bought pie crust
2 cups cherry pie filling
1 egg white-slightly beaten
sugar for sprinkling
Preparation
1.Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )
2.Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3½ - 4" circles.
3.Place each circle into tin cavity and press into the bottom and up the sides.
4.Fill with cherry pie filling about ⅔ to the top.
5.To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about ¼-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
6.Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
7.Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
8.Let them cool in the pan for at least 15-20 minutes.
9.Using a knife very carefully loosen the edges of each pie and gently lift it out.