Cherry Pie

I have this crazy fascination with making things individualized. Below I gave you the recipe to make it the traditional way but if you too would like to make them individual just use a biscuit cutter to cut out the dough and place it in your mini or regular sized muffin pans. I am sorry I don't remember the cook time for the minis but would start checking them around 15 to 20 minutes.


Cherry Pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

Directions
Preheat oven to 400 degrees F. Place bottom crust in pie pan.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for approx 50 minutes in the preheated oven, until golden brown.

Pie Crust
1 1/4 cups flour
1/3 cup shortening
4 to 5 tablespoons cold water
In food processor, add flour, shortening and 1/4 tsp salt. Cover and process with on/off turn turns until most of the mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tbsp of water through the feed tube. Stop the processor as soon as the water is added. Scrape down sides. Process with 2 on/off turns (mixture) may not all be moistened. Remove dough from bowl and shape into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
450 for 8 minutes covered with foil then 4 minutes