2(2-count) packages Pillsbury™ Refrigerated Pie Crusts
2tablespoonsfresh lemon juice
2tablespoonswater or milk
THE FILLING: Combine cherries, water, lemon juice, sugar and cornstarch in a medium saucepan. Bring the ingredients to a boil over medium-high heat. Reduce the heat to low. Stirring frequently, cook for about 10 minutes. Remove the filling mixture from the heat and stir in almond extract. Allow the filling to cool before using.
Preheat the oven to 375 degrees F.
Roll out a single pie crust on a flat surface. Use a biscuit cutter or any circular lid to cut out a 4-inch circle of dough.
Press each dough circle into the bottom of a muffin pan so that a tiny rim of dough remains to stick out the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with about ¼ cup pie filling, or until the filling nearly fills the cups.
Dot cherry filling with butter.
Use the remaining dough to cover the tops of each pie.
STANDARD CRUST: To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Gently press the top crust to the bottom crust until they stick together and no gaps remain.
LATTICE CRUST: To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough. Lace the strips together to form a lattice. SHAPES: Use specialty pastry or cookie cutters to cut out shapes or simply freehand them as I did.
Use a pastry brush to brush the tops of each pie with Brush with egg wash and sprinkle with sugar.
Bake for 25 to 30 minutes, or until the crust is lightly golden and the filling begins to bubble. Remove from the oven and place on a rack to cool.
When the pies have cooled, carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately with whipped cream on top or cover and refrigerate.
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