Ingredients

For the filling:

• 2 cans Oregon Fruit Products Light Sweet Cherries, drained and halved
• 1 prepared Pie Crust
• 1 tablespoon Lemon Zest
• 1 tablespoon Lemon Juice
• 2 tablespoons Sugar
• 2 tablespoons Flour

For the streusel topping:

• 1/2 cup Sugar
• 1/2 cup Flour
• Pinch of Salt
• 1 tablespoon Water
• 1/8 tablespoon Cinnamon

Instructions

For the cherry filling:

1. Preheat the oven to 350 degrees.
2. Cut the pie crust into 12 rounds with a drinking glass and press the dough into a muffin tin. The rounds should reach about half way up the sides of the muffin tin.
3. In a bowl, combine the cherries, lemon zest, lemon juice, sugar and the flour.
4. Toss gently and spoon the filling into the 12 pastry-lined cups.

For the streusel:

1. In a bowl, combine the streusel ingredients with your fingers until the mixture is crumbly.
2. Add the water very slowly at this stage - if the mixture is too dry add a few more drops of water.
3. Spoon the streusel over the mini-pies.
4. Place the muffin tin on a rimmed baking sheet to catch any drips. Bake for 35 minutes, or until the streusel is golden brown and the cherry juices are bubbling.
5. Let the pan cool for 15 minutes. Use a flexible spatula to release the pies from the pan. Place on a cooling rack.

Servings

12