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A great thing I love about living in Washington State is having the beach, the city, and country life all within a thirty minute drive. I have family in all of these areas, and I myself live in the city, only a hop-skip from the beach. My grandparents, however, live a little more in the country. They have horses and small stables, and their property has a creek dividing their home from their orchard. They have apple trees, plum trees, grapes, walnuts, blueberries and more. Most recently they had an overwhelming amount of ripe pie cherries.

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My daughter and I were happy to oblige. Those baskets are deeper than they look.

The crop was starting to turn and a lot will still be left to the birds, but I’ve pitted and frozen around two one-gallon ziploc bags. My payment will be made in pies. I couldn’t wait though! I wanted to test my skills again and make a little treat for my husband to take to work tomorrow. Here we have:

Mini Cherry Pies!

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They’re so cute!

AND they’re easy.

You’ll need:

Cupcake tin, greased
One pie crust
Sugar (approx 3/4 cup)
Bowl of cherries
1 tbsp melted butter (optional)

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To start, preheat your oven to 350.

I have a favorite pie crust recipe from a cook book I absolutely recommend having in your library!

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I used the pie crust recipe from the holiday cookbook from The Pioneer Woman, but feel free to use your favorite pie crust recipe or a premade one.

If making your own crust, roll out dough on a lightly floured surface.

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Next, find two cups in your house, one regular drinking cup sized:

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And one slightly larger, like my awesome monster Starbucks mug:

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My home made pie crust made 6 of each with a little left over.

Tuck the larger circles into your greased muffin tin. Bake for 3-5 minutes until the crust barely starts to firm and set.

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Seed cherries by halving them and prying out the pit.

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Coat cherries in half of the sugar, toss, then mix in the rest of the sugar to coat again.

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Reduce the oven heat to 325.

Spoon cherries into crusts. Press down to fit the maximum amount of fruit.

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My cherries are specifically pie cherries, so they’re a little more tart. To compensate, I sprinkled the leftover sugar over each pie, but this is optional.

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Next I put a small amount of butter over each of the smaller crusts, but again, optional.

Fit each smaller crust over the mini pies by pinching or pressing down into the tin.

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Note in the above picture I also took a butter knife and made three small slits at the top of each pie.

Bake for 25-30 minutes until the sides begin to golden. Let cool for a few minutes before removing from the tin. To remove them, I took a butter knife around the edges of the pie, slightly lifted from the side, then used a spoon to carefully scoop them out.

Voila! Enjoy!

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