Mini Cherry Pies w/ French Tarragon

Have you ever been invited to a party or dinner with the request "Just bring dessert!" So you end up buying a fruit plate or half-assing your way through a store bought apple pie (I see you with your canned apples).

Now I'm telling you that there's no reason for that. Desserts, especially baked ones, are low on the effort scale and impressive to boot. 

I love this recipe for 2 reasons; 

1. It uses actual, fresh herbs. I find it incredibly rare that a sweet dessert will call for uses of any herbs, let alone Tarragon. 

2. Mini Cherry Pies are just plain adorable. Don't agree? Bring a batch of these to a party and put them next to someone's, aforementioned, store bought apple pie, I promise you'll be going home with an empty plate. 

What You Will Need for Approximately 12 Pies: 

- 2 Pie Crusts

- 1/2 lb of cherries, pitted and chopped

- 1 1/2 tsp minced fresh french Tarragon 

- 2 tbs sugar

- 1/2 tsp of vanilla extract 

- 1 egg

- Sugar (for sprinkling)

What To Do: 

- Preheat oven to 375° F and line a large baking sheet with foil or parchment paper. 

- Roll out your dough on a lightly floured surface about 1/8-in thick. Use the top of a glass or cookie cutter to make 24 3 inch circles (work in batches so the dough doesn't get too warm). 

- Combine the chopped cherries, tarragon, sugar and vanilla extract. Avoid doing this too early on as you don't want your cherries to macerate. 

- Place about 1 tbs of the cherry mixture in the middle of each circle, brush the edges with water (you can use your finger for this) and place the second circle on top. Crimp edges or use a fork to seal. 

- Prepare an egg wash with one egg and a few tsp of water, whisk and brush on top of each little pie. 

- Sprinkle with sugar and bake for approximately 30 min, or until golden brown. 

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