Cherry Pie-lets

Made for Easter but I think I'll eat some now and give some to my brother. :o)


Cherry Pie Filling
I was going to make it from scratch and I'm sure you can find a wonderful recipe but while I was at the store I picked up a can of Cherry Pie filling (lite).

Pie Crust

1-1/2 cup flour
6 tablespoons butter
1/16 teaspoon salt
3 (or more if needed) tablespoons cold water.

In a food processor, process the flour and salt until combined. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. Turn the mixture into a medium bowl.

Sprinkle 3 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.

Roll the dough out very thin on a floured surface and cut circles to fit your muffin tin. Fill with pie filling. Use scraps of dough to made the lattice on the top. Bake at 425 degrees for 30 minutes or until the crust is browned.

Serves 12.
168 Calories each.