Ingredients

2 package(s) (15-ounce) Pillsbury Pie Crusts
3 cup(s) canned, drained tart cherries
1 cup(s) fresh raspberries
1 1/4 cup(s) sugar
1/2 teaspoon(s) vanilla
1/4 teaspoon(s) cinnamon
1/4 cup(s) cornstarch
1/8 teaspoon(s) salt
5 teaspoon(s) cold butter, divided

Instructions

1.Preheat oven to 350 degrees F. Cut eight 6-inch circles from the two packages of Pillsbury Pie Crusts (gather and reroll scraps as needed). Fit five 4 1/2-inch mini pie pans with 5 dough rounds. Cut 2 1/4-inch stars from center of remaining 3 dough rounds; set aside.

2.Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch, and salt.

3.Pour filling into prepared pie pans; dot each pie with 1 teaspoon cold butter. Cover 3 pies with reserved dough circles; crimp edges. Top remaining 2 pies with star cutouts (for perfect stars, bake separately on a parchment-lined pan until golden, 5 to 8 minutes). Bake pies until filling is bubbling, 35 to 40 minutes

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