In a saucepan, combine the pitted cherries and 1/4 cup of water.

Heat over medium-low heat for 10 minutes.

Stir sugar, cornstarch and lemon zest together, making sure that there aren't any lumps in the cornstarch.

Add mixture to the cherries.

Cook the cherry mixture until it comes to a rolling boil. Cook for 1 minute more, until thickened.

Allow the cherry filling to cool slightly while you prepare the crust.


In a food processor, combine the flour, salt, sugar and butter.

Pulse the processor until the mixture resembles small peas.

Remove the lid and add the ice water to the mixture.

Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together.

Gather the dough into a ball. Wrap each disk in plastic wrap and chill at least 20-30 minutes.


Preheat oven to 350 degrees.

Using your Dough EZ pastry mat, lightly dust a flat surface and top of dough with a tablespoon of flour.

Using 1/8 guide stick, under mat. Gently Roll the dough to be 1/8-inch thick.

Cut 4-inch, circles with cookie cutter and line the muffin tins for the bottom of the pie.

Using a 2 ½-inch circle-shaped cookie cutter, cut an equal amount of circles for the top of the pie.

Spray muffin tins with non-stick vegetable spray.

Place the bottom pieces of dough in the muffin tins; push dough into the sides of each, leaving a small lip around the top edge of the tins.

Fill with the cherry mixture.

Moisten edges of the top piece of dough with water and press onto top of each mini pie.

Brush each mini pie with water and sprinkle with sugar.

Bake in preheated 350° oven for 30 minutes or until golden brown.


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