Mini Lemon Pies and Mini Cherry Pies

When I saw this recipe on Georgia’s site The Comfort of Cooking, I knew I would be making these beauties immediately. My kids love fruit pies so making them their own perfect little pie made them so happy! My daughter and I had so much fun making these together… she especially loved cutting out each little flower for the top crusts. These were extremely quick and simple to make and they tasted fantastic! We had friends over for dinner and these pies were a huge hit with all of us. Thanks for the great idea Georgia!

Mini Lemon or Cherry Pies:

Ingredients:

• Cooking spray
• 2 store-bought, pie crusts
• 1 can of lemon pie filling
• 1 can of cherry pie filling
• 1 egg + 1 tbsp water

How to Make Mini Lemon Pies and Mini Cherry Pies

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Roll out the pie crusts on a floured surface then smooth them out with a rolling pin. Use a cookie cutter or a ramekin to cut 4-inch circles out of the pie crusts. Roll the leftover dough up into a ball then roll out with a rolling pin and cut out more 4 inch circles. I had enough to fill all muffin tins because I rolled my dough out pretty thin.

Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently to the sides. Scoop 2 tablespoons of either cherry or lemon filling into each tin.

Mix the egg and water together and brush the tops of each pie with the mixture. Place in the oven and bake for 30 minutes or until the crust is golden brown.

Let them cool for 4-5 minutes. Serve plain or with ice cream. Enjoy.