|1 package (400 g)||refrigerated pie crusts (2 crusts)|
|2 cups (500mL)||frozen cherries|
|2 cups (500 mL)||frozen mixed berries|
|1/2 cup (125 mL)||Ocean Spray® Cran•Cherry® Cranberry Cherry Cocktail|
|1/4 (50 mL) cup||cornstarch|
|1/4 (50 mL) cup||sugar|
|2 teaspoons (10 mL)||freshly grated lemon zest|
|Sweetened whipped cream|
Let crusts stand at room temperature for 15 minutes before unrolling. Unroll on lightly floured surface.
Roll crusts lightly with rolling pin to even out surfaces.
Using a 3 ¾-inch (9.5 cm) cookie cutter or glass, cut out about 8 circles from each pastry sheet. Discard
remaining pie crust.
Carefully press pie crusts into the bottom and sides of 2 (12-cup) muffin tins; set aside.
Heat oven to 375°F (200°C)
While oven is heating, combine all sauce ingredients in a 2-litre saucepan. Mix well. Cook over medium
heat, stirring frequently until mixture just comes to a boil and thickens slightly (8 to 9 minutes). Remove
from heat; cool.
Fill each pie shell with about 2 tablespoons (30 mL) berry filling.
Bake until crust just begins to turn brown for (10 to 12 minutes). Remove from oven. Cool completely.
Serve each mini pie with a dollop of whipping cream.
Makes 14-16 mini pies.
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