Mini Cherry Muffin Cup Pies

To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

To make the filling, combine the cherries in a bowl with the sugar, lemon juice, flour and salt.

Preheat the oven to 350 F and spray a regular size muffin tin with non-stick cooking spray (recipe makes 6).

After the dough has chilled, roll it out on a well-floured surface to about a 10″ circle, more or less. Using a 3 1/2″ round cutter, cut out 6 circles. Re-roll the scraps and cut out an additional 6 circles using a smaller, 2 1/2″ cutter. You should have just enough dough for the 12 circles. Insert each of the larger circles into the wells of the muffin pan. Divide the filling equally into each well and cover each with a smaller dough circle. Pinch together the crust edges of each mini pie to seal it and cut a slit on the top for steam to vent. Bake for 30-40 minutes or until the tops are a light golden brown.