CRUST:

• Two pre-made pie crusts (or make your favorite homemade pie crust recipe)

FILLING:

• 2½ cups pitted and halved fresh sweet cherries (about ¾ pound)
• 2 tablespoons granulated white sugar
• 1 tablespoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cornstarch
• ¼ teaspoon salt

TOPPING:

• 1 large egg yolk
• 2 tablespoons milk or cream
• coarse grain sugar, optional

OPTIONAL TOPPING:

• whipped cream and blueberries

• Preheat the oven to 350 degrees F. Spray 8 muffin cups with nonstick spray.

PREPARE THE CRUST:

• Roll out the ready made pie crust until it’s a bit thinner, and then let it rest for about 15 minutes. Use a plastic tupperware-type bowl as your “cutter” to cut out 5-inch rounds (unless you have a 5-inch cutter). You should be able to cut out 8 rounds from a package of two pie crusts (re-roll the scraps, if needed). Line 8 muffin cups with the rounds, pressing in lightly.

PREPARE THE FILLING:

• Place the filling ingredients in a medium bowl and toss. Divide the filling between the crust-lined cups.

FINISH THE PIES:

• With the leftover pie crust scraps, cut out decor for the tops of the pie cups- stars, stripes, whatever you’d like… be creative! Then crimp the edges of the pie cups.
• Whisk the egg and milk together to make an egg wash. Brush the pies lightly with the egg wash, and sprinkle with sugar- the chunky, sparkly kind of sugar if you have it.
• Bake the pies 15 to 20 minutes (watch closely since the baking time will depend upon how thinly you've rolled your crust). Cover lightly with foil during baking if they're browning too quickly. They should be lightly browned with the filling slightly bubbly.
• Remove the pies from the oven and let cool for 15 minutes. Remove to a wire rack and cool completely (or serve warm). Serve with whipped cream and blueberries, if desired.