Rustic Cherry Berry Mini Pies


14 -16 mini pies

Rustic Cherry Berry Mini Pies


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) cupcornstarch
1/4 (50 mL) cupsugar
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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