I loved this so much, I had to post this so I would actually do it! Enjoy
Buy 2 Refrigerated Pie Dough or Make Your Own
One Can Pie Filling (Cherry, of course)
2 T Butter, Melted
1/4 Cup Granulated Sugar
Preheat oven according to pie crust recipe.
Roll out your pie crust so it's just think enough to hold together and cover the muffin hole. Using a cookie cutter, or a cup with about a 3 1/2 inch diameter, cut out circles of dough.
Place each dough circle center in one of the mini-muffin tin wells. The edge should overhand a little. Gently roll the edge down with your fingers and them crimp it so it looks pretty.
Fill each mini pie a little over half full with filling. Don't go crazy and fill them to the top. Catastrophic things happen!
Next, you'll need your cute little stars. My star cutter is about 2'' across and it was the perfect size. If you can't find a cookie cutter you could always print out a stencil and cut the stars with a knife. You'd have to want these pretty bad though to go through that effort.
Dip your stars (both sides) in butter and then dredge in the sugar. Make sure to lick your fingers after the sugar starts piling up and making buttery sugar globs on your hands.
Place a star on top of each little pie. It's okay if it sink down, it will puff up when it bakes.
You can serve them warm or at room temp. And they can definitely be made hours ahead of time.
2 pie crusts should be plenty to do 24 mini-pies. Depending on the recipe or brand of crust you use, you may be able to get closer to 30.