Ingredients
2 lb. cherries, pitted (about 5 c.)
1/2 c. water
Juice of 1/2 lemon
1/2 c. sugar plus 1 tbsp. for sprinkling
1/4 c. cornstarch
Nonstick spray, for pan
1 package refrigerated pie crust
2 tbsp. milk
Preparation
Step 1Make cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, 1/2 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 15 minutes.Step 2Spray a muffin tin with nonstick spray. Use the rim of a glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides.Step 3Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess.Step 4Brush tops with milk and sprinkle with remaining sugar.Step 5Bake at 350° for 23 to 25 minutes. Step 6Let cool slightly, then remove from muffin tin and serve.
