Dried Cherry Mason Jar Lid Pies
Bubba Durand

Intensely cherry-flavored, they're made entirely with dried cherries.
Bonus flavor points if you can get your hands on some of the amazing dried Montmorency Cherries from Traverse City, Michigan!

Makes 4 adorable and delicious little mini pies.

For the filling:
1 C dried cherries
1 C water
2 T sugar
1/2 t vanilla extract
Juice of 1/4 lemon
1 T cornstarch + 1 T water
1 T Amaretto (optional)

For the crumble:
2 T brown sugar
1/4 C flour
a pinch of salt
1/4 t cinnamon
2 T butter

For the pies
1 Pillsbury pie crust
Cookie cutter or bowl, 4 1/2" in diameter
4 regular size mason jar lids with rings

Macaroni and Cherries

Make the filling:
Pre-heat oven to 350.
Combine cherries with water, sugar, vanilla, and lemon juice. Bring to a boil.
Cover & reduce to a simmer. Simmer 5 minutes.
Uncover and stir in cornstarch/water mixture. Raise heat and boil until thickened.
Remove from heat and stir in Amaretto.
Set aside while you put the crumble together.

Make the crumble:
Mix brown sugar, flour, salt, and cinnamon.
Work in the butter with your fingers until the mixture is crumbly.

Assemble and bake:
Line a baking sheet with foil or parchment paper.
Unroll the pie crust and cut 4 circles out of it.
Put the mason jar lids into the rings, and place face up on the parchment paper.
Arrange one circle of dough in each lid, crimping the edges if you want to be fancy (of course you do).
Pour the filling into the prepared pie crusts and top with the crumble.
Bake at 350 degrees for about 30 minutes.
Let pies cool before removing from the mason jar lids.

The Johnson Family Cookbook