Mini Cherry Pies

I had my little elfin helper with me in the kitchen today.

We whipped up a batch of Mini Cherry Pies.

If you're looking for an easy-peasy, festive-looking, individual-size dessert, may I recommend this one to you.

4 ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 can (21 oz.) cherry pie filling
1/2 cup powdered sugar
1 tablespoon milk

Let both crusts soften by setting them on the counter for 15 minutes.

Preheat oven to 425º. Remove softened crusts from pouches; unroll on work surface.

With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust. (You can see I only got five with my cutter. I used a smaller cutter to get the 6th round (not shown here).)

Save scraps. Alex thought they were delicious to eat. (Yes, he is his mother's child.)

I had to convince him that we wanted to use the scraps to cut small stars to place in the center of the pies. He wasn't ever fully convinced. (A cookie cutter about 1-inch in size is perfect.)

Lightly dust each side of the round-shaped crust with flour and place into 12 ungreased muffin cups, pressing in gently. (You can see the two smaller rounds I had to cut. They were the perfect size if you wanted to make "tarts." Or, in my case, they were perfect for taste-testing.)

Spoon about 2 tablespoons pie filling into each crust-lined cup. (Use less if your rounds are the smaller size like the two above.)

Place one star in the center of each pie.

Bake for 14-18 minutes or until edges are golden brown and filling is bubbly.

While pies are cooling, mix 1/2 cup powdered sugar and 1 tablespoon milk for icing drizzle. (If I had this to do over again, I'd probably use 2 or 3 teaspoons of milk and 1/4 to 1/2 teaspoon of vanilla extract. I think the flavoring would have been better. Hind sight of an amateur...)

Spoon icing into small ziploc baggie. Snip a small corner of baggie so that you can drizzle icing onto pies.

Enjoy!