Muffin Tin Lattice Cherry Pies

ACTIVE TIME: 30 min. TOTAL TIME: 11⁄2 hrs. SERVES: 12

Store-bought dough makes quick work of these handheld delights brimming with summer sweetness

2 lbs. fresh or frozen cherries,

pitted

1 lemon, zested and juiced

1 tsp. vanilla extract

1 cup, plus 1 Tbs. granulated

sugar, divided

3 (9") prepared piecrusts 1 egg, whisked

1 In saucepan over medium heat, combine cherries, 1 Tbs. lemon juice, 1 tsp. lemon zest, vanilla extract, 1 cup sugar and 1⁄2 tsp. salt. Bring to a simmer; cook 20 min. or until cherries start to break down.

2 Heat oven to 350°F. Roll out piecrusts. Using 4" circle cookie cutter, punch out 12 rounds. Gently press into 12 greased muffin tins. Reroll dough scraps; cut into thin strips.

3 Spoon 1⁄4 cup cherry filling evenly into each piecrust well. Weave dough strip across pies to create lattice pattern. Brush tops with egg wash; sprinkle with remaining sugar. Bake 20 to 25 min. or until golden brown. Per serving: Cal. 366 Pro. 3g Carb. 61g Fiber 2g Sug. 44g Chol. 16mg Sod. 306mg Total fat: 14g Sat. 3g Trans. 0g