Servings 12 servings
Ingredients
For the pies:
- 6 cups fresh cherries, pitted
- 1/2 cup sugar
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon grated lemon zest
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- All-purpose flour, for dusting work surface
- 2 (14.1-oz.) boxes refrigerated pie dough (4 circles total)
For the streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 6 Tablespoons unsalted butter, cold and cubed
Instructions
Make the pies:
- Preheat the oven to 425°F.
- Combine the cherries, sugar, cornstarch, lemon zest, lemon juice and vanilla extract in a saucepan set over medium-low heat. Cook, stirring, until the cherries have softened and the mixture is syrupy, 8 to 10 minutes. Remove the cherry pie filling from the heat and set it aside.
- Lightly flour your work surface then unroll three of the pie crusts. (You will have one extra pie crust, which can be refrigerated and saved.) Using a 4-inch cookie cutter (or tracing around a 4-inch glass), cut out 4 circles from each round. Transfer each of the rounds to a muffin tin cup, pressing it down in the center and up along the edges to fill each cup.
- Divide the cherry filling among the cups.
Make the streusel:
- In the bowl of a food processor, blend together the flour and brown sugar for 5 seconds. Add the butter and pulse just until the mixture resembles pea-sized pieces and sticks together when pinched.
- Sprinkle the streusel atop the pies.
- Bake the pies until they are golden brown and the filling is bubbling, 16 to 18 minutes.
- Remove the pies from the oven and let them cool completely in the muffin tin. Once cooled, run a sharp knife around the edges of the pies to release them then serve.
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