CHERRY PIE CRUST INSTRUCTIONS:
1. Preheat oven to 450°F. I used a premade pie crust for the topper, but you can make your own from scratch. Lay flat and rolled out. Use a ruler to measure each strip to 1/4-inch width and cut into strips using a pizza cutter, pastry cutter, or a knife.
2. Use the lattice technique for the pie crust. This will take a little time because the strips are so small. Make the lattice tight.
3. Pull up every other strip and lay one horizontally. Lay over the ones you pulled up. Pull up the opposite strips and lay another one down horizontally. Repeat these steps.
4. Once this is completed, brush with a tiny bit of water or egg wash to make the crust stick together.
5. Place a piece of parchment paper over crust and gently roll the top to bind the crust together. Do not make flat.
6. Use the 3-inch cookie cutter to cut out the pie tops.
7. Flip over cupcake tin, spray with nonstick spray, add pie crusts on tin, and sprinkle with sugar.
8. Bake at 450°F for 5 to 7 minutes. Keep an eye on them.
9. Remove from oven and let cool.
CHERRY PIE ASSEMBLY:
1. Grab your large cookie and add a thick border of buttercream for the crust using tip 12. Make it look wavy like a real pie crust.
2. Add a small spoonful of the cherry pie filling to the center of the cookie.
3. Place the pie crust directly on the top
Master Tip - I use canned cherry pie filling because it isn’t too sweet. I suggest making your own easy pie filling if you want to use apple, strawberry, or raspberry because the canned is just too sweet. A tart jam would work great, as well. You want to balance out the sweetness of the buttercream. The cupcake pan works great for pie crusts because it makes edges round over slightly to make room for the filling.