Cut the Bottom Crusts

1. Lay out a piece of parchment

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   on your work surface and then sprinkle it lightly with flour.
2. Cut the pastry in half.  Lay one piece of dough on top of the parchment

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   and then rewrap the rest of the pastry for the pie tops.
3. Top the dough with a second piece of parchment

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   and roll the dough between the papers into a rectangle about the size of the parchment

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   and a little thicker than 1/8”.
4. Use a 3.5” wide round cutter to cut 12 rounds for the bottom crusts.
5. Press each crust into the muffin pan (there’s no need to butter the pan).  Place the crusts to chill in the fridge while you prep the pie tops.  You can decide to make either a cookie cutter vent top or a classic lattice top.

Top Crust Option 1: Cut the top Crusts (Cookie Cutter Vent)

1. Roll the second half of the dough the same way as you did the first.
2. Cut out 12 rounds (ideally with a slightly smaller size) from the dough.
3. Use a small cookie cutter to cut out the center of each pie round.
4. Chill the pie tops while you fill the pies.

Top Crust Option 2:  Make a Mini Lattice Top

1. Roll the second half of the dough the same way as you did the first.
2. Use a pizza cutter to cut strips of dough about 1/4″ wide.
3. Lay about 4-5 strips down on a piece of parchment

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   , leaving a tiny space between pieces.
4. Lift up every other strip and weave in another strip of dough.  If you had 5 strips, first lift number 2 and 4.
5. Lift every other strip (1, 3, and 5) and weave in the next piece of dough.
6. Continue making the pattern until you have enough to cut a round of dough that will fit the top of the pies.  Press lightly on a biscuit cutter through the weaving to cut a top.
7. Continue weaving and cutting for the rest of the pies.
8. Chill the pie tops while you fill the pies.

Fill the Pies

1. At this point, preheat the oven to 375 F (190 F).
2. Fill each pie with a spoonful of Cherry Pie Filling.  Leave about 1/4″ of space at the top of each pie.
3. Top each pie with a chilled pie top.
4. Use a fork to press the top and bottom crusts together all around the edge of each pie.
5. Beat the egg white with the milk.
6. Brush the tops of the pie with the egg and then sprinkle each with coarse sugar.

Baking the Pies

1. Bake the pies for 22-25 minutes, until the top pastry is set and golden brown.
2. Let the pies cool for about 5 minutes and then overturn them to release the pies.
3. Store the pies in an airtight container for up to 1 week.  They can be frozen for up to 3 months.  To freeze them, wrap them individually in plastic wrap and then wrap all the pies in a plastic bag with all the air removed.