Recipe by Marilla Liff
Preheat oven to 375º F.
Put cherries in a medium bowl and add sugar. Mix gently. Let sit for five minutes. Add lemon juice and Pimm’s, and again mix gently. Sprinkle cornstarch over the top and toss- again gently. Set aside.
Roll out dough and fill your mini-pie shells or tart shells. Press and even it out, then fill with about 2-3 tablespoons filling; depending on the size of your shells. Also, depending on how many you have, you might have dough left over. I have four shells and between the bottoms and the hearts, I used most of it but had enough left for maybe two more.
Cut out shapes for the top- any shapes will do. Circles, hearts, stars… or you can cut strips and make a lattice top. Place on top of filling. You can also skip this and just make more pies.
Brush crust & tops with beaten egg. Place pies on a cookie sheet (line with parchment if it’s a good one!). Bake pies for 30-40 minutes, until the filling is bubbly and the tops are golden browned. Remove from the oven and let cool slightly before even thinking about eating! Serve with vanilla ice cream or whipped cream if desired.