Cherry Pies

[mos]

Cherry Pies
Dough for 1 9-in pie crust
1 lb sweet cherries
2 tbs sugar
1 tbs apple cider vinegar or lemon juice
1/4 tsp sea salt
1/4 cup tapioca starch (or grind instant tapioca in a spice grinder until fine) or cornstarch
1 egg
Divide the dough into 9 pieces. Pat them into disks, wrap in plastic wrap, and chill for at least 30 min and up to overnight.
Roll out the disks to 5-in circles. For cleaner edges roll them out just a teeny bit larger and use a 5-in round cookie cutter to cut clean edges or trace a small bowl with a sharp paring knife for a similar effect.
Gently use 8 of the circles to line 8 segments of a muffin tin.

Grease tins if desired, but it’s not necessary since pie dough has so much fat in it. Cover and put the tin in the fridge for at least 30 min and up to a few hours.
Use the remaining circle to cut out decorations for the tops, if desired. Use small cookie cutters or freehand cut them.

Put them on a plate, cover, and chill along with the other crusts.
Preheat an oven to 400°.
While the crusts chill, rinse the cherries, pat them dry, and pit them. Put them in a medium bowl. Add the sugar, vinegar, and salt.

Let sit about 15 min. Stir in the tapioca starch—stir really well so everything is combined.
Spoon the filling evenly into the crusts. Top with any decorations.

Beat the egg and brush onto any exposed crust.
Put the tin in the oven, reduce the heat to 350°. Bake until crusts are browned and the filling is bubbling, about 1 hour.
Let cool completely before serving. Makes 8 pies

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