Mini Cherry Pies

Ingredients

• 1 pastry for a 9-inch single crust pie
• 1 can pitted sour cherries , 15 ounce
• 0.5 cups white sugar
• 2 tablespoons quick-cooking tapioca
• 0.13 teaspoons almond extract

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.

3. 3

   Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.

4. 4

   Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.

5. 5

   Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.