Cherry Pies!

One of my favorite things about coming home from school is using the oven and I'm being completely serious. I love nothing more than baking yummy treats (I'm pretty easy to please, huh?)! This past weekend I decided to get a little wild and switch it up from the usual rotation of brownies, cupcakes, and cookies. So, I made mini cherry pies...crazy, I know. I just can't be tamed!! 

Here's the recipe to the best pie fillin' y'all will ever taste:

1 (14-16 oz) can pitted tart cherries (drained but save the liquid!)

1 (12 oz) package frozen raspberries, thawed, drained, juice reserved

2/3 cup sugar

1/3 cup brown sugar

1/4 cup cornstarch

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

4 tablespoons softened butter

Combine a half cup of the cherry juice and a half cup of the raspberry juice to make one cup combined and set the cup aside.

Combine both sugars and cornstarch in a small saucepan. Whisk in the 1 cup of fruit juice and cook over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in almond extract, vanilla and soft butter. Fold in drained cherries and raspberries.

Okay, so I have a secret. I cheated and used a premade pie crust. I literally unwrapped it then used a coffee mug to cut out all of the little crusts.  Then, I put them in the cupcake tin and added the pie filling  (note to self: don't fill them up all the way!). I sliced up the remaining crust and attempted a lattice top on each, some worked more than others. Finally brush the tops with milk and sprinkle some sugar over and put them in the oven at 400˚ for about 20-25 minutes. 
Super easy, super cute, super delicious!!  

Oh, and happy Friday everybody!! This week flew by and I'm definitely not complaining. Any fun plans for the weekend?!