Mini Sweet Cherry and Cardamom Pie

1. Preheat your oven to 375 F.
2. Line a 12-count cupcake pan with paper liners and set it aside.
3. Pit the cherries.
4. In a bowl, add the pitted cherries, sugar, flour, vanilla extract, and cardamom. Squeeze half a lemon into the mixture (roughly 2 tablespoons of juice) and mix all the ingredients thoroughly. Set aside
5. Roll out one pie dough crust. Cut out twelve, 3″ diameter circles. (You’ll get about nine initially. Combine the scraps of extra dough, roll it out, and cut out three more circles)
6. Push each circle into the bottom of a cupcake liner. Make sure to patch up any tears.
7. Fill each mini pie with enough filling so that it heaps. The fruit filling will settle as it bakes in the oven. Set them aside in the refrigerator.
8. Roll out the other pie dough crust. Using any cookie cutter shape you prefer, cut out a shape to serve as your top crust.
9. Place that on top of each mini pie. Brush with egg white and sprinkle with organic sugar.
10. Bake at 375 F for 30-35 minutes.