All the flavour of a family-style pie, with the cuteness factor of a mini-pie. Crust: <ul> <li>1 1/2 Cups All-purpose flour (plus more for dusting)</li> <li>1/2 Cup cold unsalted butter</li> <li>1 Tbsp sugar</li> <li>1 pinch salt</li> <li>1 tsp vinegar</li> <li>up to 2 Tbsp cold water</li> </ul> Filling: <ul> <li>1 Cup chopped cherries</li> <li>3 Tbsp sugar</li> <li>2 tsp corn starch</li> <li>1/2 tsp lemon zest</li> <li>1 pinch of salt</li> </ul> Egg wash: <ul> <li>1 egg</li> <li>2 tsp water</li> </ul> Preheat the oven to 375 degrees. Make the filling by combining all ingredients and set aside while preparing crust&#160;dough. To make the crust, put flour, sugar, salt and butter into the food processor. &#160;Pulse a few times until the mixture resembles a coarse meal. &#160;Add the vinegar and water little by little until the dough comes together but isn't sticky. Turn dough out onto a floured surface and roll out to 1/16 inch thick. &#160;Cut 16 4-inch circles of dough and place 8 onto a baking sheet lined with parchment. Spoon a tablespoon of the filling onto each circle and top with another round of dough. &#160;Crimp the edges with a fork until the edges are sealed. &#160;Slice an 'X' into the top of each pie. Whisk together egg and water for egg wash and brush over the mini pies. Bake for 20 minutes until the crust is golden and puffed up. &#160;Allow to cool at least 10 minutes before serving. Recipe and photo adapted from &#160;See the original post <a href="" target="_blank">here</a>.