Mini Cherry Pies

1. Preheat oven to 375° F. Place prepped cherries in a medium bowl. Add the sugar, and toss gently to coat. Let stand for 5 minutes. Add lemon juice and apple juice, and stir gently. Sprinkle cornstarch over the mixture, and toss gently until evenly coated. Set aside.
2. Roll out pie crusts, and cut circles to fit 6 mini pie pans. Press crusts into pans, and trim any excess dough. Fill each crust about three-quarters full with the cherry mixture. If desired, use the remaining dough to cut out shapes for tops of pies (circles, hearts, stars or strips for a lattice top). Place shapes on top of filling, if using.
3. Brush crusts and tops with beaten egg. Place pies on a parchment-lined baking sheet. Bake pies for 30 to 40 minutes, or until filling is bubbly and the crust is golden-brown. Remove from oven. Let pies cool for at least 15 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.

Per Serving (1): Calories: 240, Fat: 5 g (2 g Saturated Fat), Cholesterol: 30 mg, Sodium: 210 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 2 g.