Step 1: Preheat & Prepare the Muffin Pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a 12-cup muffin pan or line with cupcake liners.

Step 2: Cut the Pie Crust

• Unroll the refrigerated pie crust on a lightly floured surface.
• Using a round cookie cutter (or a glass, about 3-4 inches in diameter), cut out circles.
• Press each dough circle into the muffin cups, making sure they fit snugly.

(💡 Pro Tip: If you have leftover dough, roll it out and cut extra pieces!)

Step 3: Add the Cherry Filling

• Spoon 1-2 tablespoons of cherry pie filling into each crust.
• Avoid overfilling, as the filling may bubble over during baking.

(💡 Pro Tip: If you like extra cherries, try adding a few fresh cherries to the filling!)

Step 4: Add Sugar & Egg Wash (Optional)

• Lightly brush the crust edges with egg wash (1 beaten egg with a splash of water) for a beautiful golden-brown finish.
• Sprinkle with granulated sugar for extra sweetness and crunch.

Step 5: Bake Until Golden & Bubbly

• Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
• Let cool in the pan for 5 minutes, then transfer to a wire rack.

Step 6: Serve & Enjoy!

• Serve warm or at room temperature.
• Enjoy as is, or top with whipped cream or vanilla ice cream!