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Super simple and single serve! Try these Mini Cherry and Apple pies and they will be the apple of your eye.

  • Mini Cherry and Apple Pies


      • 20


      • 35

    • SERVES

      • 12


    • 2 packages Essential Everyday refrigerated pie crusts
    • 1 can Essential Everyday cherry pie filling
    • 1 can Essential Everyday apple pie filling
    • 1 egg
    • 1 tsp water
    • Coarse sugar
    • For serving: Essential Everyday whipped cream and maraschino cherries


    1. Preheat oven to 375F and lightly grease a muffin tin.
    2. On a nonstick surface, roll out the pie dough, rolling it slightly thinner than it is when it comes out of the packaging. Using a 4” cookie cutter, cut 12 circles from the pie dough (you’ll need to use both packages for this).
    3. Place pie crust circles in muffin tin, pressing into the sides and bottom.
    4. In a large mixing bowl, stir together the apple and cherry pie fillings until well combined.
    5. Using a cookie scoop, fill each pie crust with filling, almost to the top.
    6. Use leftover pie dough to make lattice topping.
    7. In a small bowl, whisk together the egg and water. Brush the top of each pie with egg wash, then sprinkle with coarse sugar.
    8. Bake for 35-45 minutes, until pie crust is golden brown.
    9. Let cool slightly, then serve with whipped cream and a maraschino cherry.