Mini Cherry Pies

Ingredients

• pastry for a 9-inch single crust pie
• (15 ounce) can pitted sour cherries, drained
• 1/2 cup white sugar
• tablespoon squick-cooking tapioca
• 1/8 teaspoon almond extra ct

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Unroll pie crust. Cut two 6 inch rounds from dough; cut remaining dough into ⅛ inch strips for a lattice crust. Fit rounds into two 5 inch pie plates.
3. Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over and under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.