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You won't believe how quick and easy these little pies are to make.
Makes 6 mini pies
FILLING
2 pre-made 9-inch pie crusts (one package usually comes with two pie crusts)
1 ¼ cups canned cherry pie filling
½ a 3.5 oz dark chocolate bar (about 6 heaping tsp), chopped
WASH
1 tbsp melted vegan margarine
2 tsp nondairy milk
DUST
4 tsp coarse sugar
GARNISH
Powdered sugar
INSTRUCTIONS
Lay the pre-made pie crust on a flat surface and cut out six 4-inch circles and six 2 ¾ -inch circles.
In a 6-cup muffin pan, mold the 4-inch cutouts to the bottom of each ungreased cup.
Place one heaping tablespoon of pie filling on the bottom of each cup. Next, layer one heaping teaspoon into each cup. For the final layer, top with one more heaping teaspoon of pie filling.
Cut the 2 ¾-inch cutouts into your desired shapes and place on top of each cup.
Combine the melted margarine and nondairy milk and brush the wash over the top of each pie.
Dust the tops of each pie with the coarse sugar.
Bake at 350°F for 20-22 minutes until the tops turn golden brown.
Garnish with a dusting of powdered sugar.
These are best served warm that way the filling and chocolate are still gooey!
Note: These freeze really well. Just toss them in a Ziploc bag to freeze and pop them in the oven or microwave for a couple of minutes to reheat.
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