Recipe from Better Homes & Garden
What you need:
21 oz can of cherry pie filling
1 cup dried cranberries
1 tsp vanilla
1 15 oz package rolled refrigerated unbaked pie crust (2 crusts)
nonstick cooking spray
How to make them:
Preheat oven to 375˚F.
Combine pie filling, dried cranberries, and vanilla extract.
Unroll pie crusts.
Cut twelve 2 3/4 icy rounds out of one of the pie crusts.
Press into a mini muffin pan sprayed with nonstick cooking spray.
Fill with some of the cherry filling.
Brush the edges of the pastry with milk.
Cut twelve 2 1/4 inch rounds out of the other pie crust.
Cut a small heart, star, or flower out of the center of each round.
Place rounds over the filling and press edges of the pastries together.
Flute edge, if desired.
Brush with milk; sprinkle with coarse sugar.
Bake for 18-20 minutes or until the fruit mixture is bubbly and pastries are golden brown.
Take out of oven and let cool, then ENJOY!