Trent Bissell of Whole Foods' tiny cherry pies
1 box frozen pie dough
3 tablespoons sugar
½ pound cherries pitted and chopped
1.5 teaspoons minced tarragon
1 teaspoon vanilla extract
Zest of ½ lemon
Roll out your dough on a lightly floured surface until about 1/8 inch thick, cut either into circles or squares. Place ½ cup of the cherries in a bowl and mash with a fork, add in remaining cherries, sugar, tarragon, vanilla and zest. Let stand approximately 5 minutes to let the juices come out.
Spoon about 1 tablespoon filling into the center or circle or square. Fold over and brush edges with water and crimp with fork. Repeat until all your filling and dough is gone. Should make approximately 12 pies. Bake in oven at 375 or fry at 375 until golden brown. Enjoy!