Summer has been beautiful in Seattle and to me, nothing represents summer better than homemade pie. I made these mini cherry pies not to long ago, I love anything that is mini and these were no exception.
I used this recipe for the crust and used a large cup to cut out the circles. If you have a circle cookie cutter that is 3 or 4 inches in diameter that would work even better.
For the filling: 3 cups of pitted cherries, 1/4 cup water, 1 tablespoon lemon juice, 1/4 cup sugar, and 2 tablespoons cornstarch (makes 6 mini pies)
Combine the pitted and halved cherries in a saucepan on medium heat with lemon juice, water, cornstarch, and sugar. Bring to a boil, reduce heat to low and let cook about 10 minutes, stir frequently.
Bake on 375 for 25 minutes or until cherries are soft and crust is golden.
Let cool and combine with ice cream for best results!