Instructions:

1. If using fresh cherries, begin by removing the pits. I use a method of taking a hard drinking straw and push it through the center of the cherry to push the pit out the other side.
2. Add the pitted fruit to a large bowl.
3. Add the remaining ingredients to the fruit. Mix to combine. 
4. Preheat your over to 350F.
5. Let the filling sit off to the side while prepping the pie crust. 
6. Roll out the pie crust dough until 1/16-1/8 inch in thickness.
7. Reserve about a third of the dough off to the side.
8. With the remaining dough, divide it into 10-12 equal pieces. This will be dependent on your pan wells. It could be more, it could be less.
   1. If you prefer to make open top pies, without crust on top, use all of the dough to fill in your pan in the next step.
9. Using your hands, shape the dough and press it into the bottom on a non-stick cupcake pan. I LOVE this one from Orgreenic Cookware.  Ensure the bottom and sides are covered in an even layer of pie dough. 
10. With the remaining third of dough, use a pizza cutter to cut the dough into long strips.
    1. For another fun idea, use a cookie cutter to make shapes to add on top of your pies.
11. Use a clean spoon to fill the pie wells with the cherry filling, leaving only 1/8 inch of exposed dough on the sides of the pies, around the top, to connect to the lattice on top to. 
12. Add the strips of dough on top of the pies to create a lattice shape and design.
13. Pinch off excess dough and use it to make more pies. This may take a little trial and error.
14. In a clean bowl, crack your egg. 
15. Add milk to the egg and whisk. 
16. Using a pastry brush, brush the surface of the visible pie crust with the egg wash. 
17. Once your oven is preheated, put your pies in to begin baking.
18. Bake until bottom crust is cooked through and the top has a golden brown texture. In my oven, this took about 40 minutes.
19. Once the pies are cool enough to handle, remove the from the pan and allow them to cool on a dish or cooling rack. I find a butter knife is helpful for this step.
20. Allow the pies to completely cool before serving. 
21. Serve with whipped cream and lemon zest, as desired. 
22. Store remaining pies in the refrigerator for up to 4 days. 
23. Enjoy! 
24. I want to see your dish! Post a picture at tag me on all the platforms – @TheWellnessKitchenista!