cherry pie

Okay, okay! So this recipe isn’t really a recipe. But hear me out…

They are just so cute not to share! Plus, I just love simple things that you can throw together from start to finish in like 25-30 minutes.

I picked this summery recipe for this week’s edition of Sprint Cup Snacks because I wanted to take a picture and use these new napkins in it. NO!!! It’s because this weekend’s race is at Michigan International Speedway, and Michigan is known for their cherries. I mean, come on, the National Cherry Festival is held Michigan. Perfect!

Some helpful tips along the way. Basically don’t do what I did the first time I made these…

• Do not over fill. They can easily bubble out all over the muffin tin.
• Do not over bake. They are tiny so they are quick baking therefore don’t go up stairs to do laundry (out of range to hear the buzzer) and then run downstairs frantically when you remember you have something in the oven.
• Let them cool a lot before you try to take them out of the well greased muffin tin.

Since this is a basic recipe feel free to change up the fruit or even the design on top. Just remember they are so super cute no matter what since they are teeny tiny 🙂

Super Simple Mini Cherry Pies

Makes 18 mini pies

Ingredients

• 2-9″ pie crusts
• 1- 14 ounce can of cherry pie filling
• 1 egg, plus 2 tablepsoons water
• sugar
• Need a 2″ circle cookie cutter and a very small star cookie cutter

Process

• Preheat your oven to 425. Grease a mini muffin tin.
• Use a 2″ circle cutter to cut circles out of the pie dough. Place one circle in each opening.
• Place 2 tablespoons of the filling in each tart shell. (I placed 3 cherries per pie)
• Cut the stars tops out of the remaining pie dough and top each tart with a star.
• Make an egg wash by beating one egg with the water. Brush the top of each tart and then sprinkle with a bit of sugar.
• Bake for 12-15 minutes on the upper rack.

Slightly adapted from Frankly Entertaining