Mini Cherry Pies

I know that a lot of people out there are not cherry pie people. Or even pie people. But I love pie. Especially warm cherry pie with vanilla ice cream. I bought a ton of cherries, because they looked delish at the store and they are on sale everywhere for cheap right now. My cherries were starting to get soft and I knew we wouldn't eat them in time, so I thought....pie? Don't mind if I do.

Here's where I'm proud of myself. I used Our Best Bites pie crust and crumbly topping, but I made up my own filling and technique. I am such a Betty Crocker these days. :)

I didn't have a pie tin/plate to bake a pie in. I thought about doing the pie in a jar, but I only had two tiny jars. So I decided...why not in a muffin tin?

Here's the filling that I made:

3 Cups of Bing Cherries, Pitted (awesome tutorial for pitting cherries here)

You use a skewer or chopstick and pop it right out! Easy as pie! Ha!

3 Tablespoons of Flour

3 Tablespoons of Sugar

2 Tablespoons of Butter

A capful of Vanilla Extract

A Few Shakes of Cinnamon

I mashed up my cherries just a little as I mixed all of these together.

Then after rolling out my pie crust, I used a glass and cut out circles. I pushed the crust circles down into each muffin cup with my fingers. Then, filled with my filling and topped with the crumbly topping. I baked them for 40 minutes on 350 and the crust was PERFECT and FLAKY! The best part about pie to me, is having lots of crust. Doing them in the muffin tins makes for a good crust to filling ratio.

Easy and so good with vanilla bean ice cream. Mmmm.