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1. Preheat oven to 400 degrees. Grease 4-5 four-ounce Mason jars and set them on top of a baking sheet (next time I would line with a Silpat or foil to catch overflow; not pictured, but recommended for easier cleanup).
2. Roll out pie dough and cut 8-10 rounds using a Mason jar lid. Press one round into the bottom of each jar. You have the option of pressing the dough all the way up the sides or leaving "a window" so you can see the filling through the sides of the jar.
3. In a bowl, mix together the cherries, lemon, extract, sugar, and cornstarch. Scoop cherry filling and juices into the Mason jars using a small spoon until pies are just full. Top cherries with the remaining rounds of pie dough. Tuck dough in around the rim gently and cut slits in the top of the pies.
4. Sprinkle each pie with sugar and bake for 20 minutes. Turn cookie sheet, turn oven down to 350, and bake another 10-15 minutes or until golden and bubbling.