Mini Cherry Pies with Pecans and Blueberries*

Count down to the 4th of July, Day 1:
(makes 24 mini pies)

Crust:
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
1&3/4 cups all-purpose flour
1/4 cup finely chopped pecans

Filling:
1 can cherry pie filling

Toppings:
24 Pecan halves
24 Blueberries*

Preheat oven to 350. Combine all crust ingredients in a large bowl. Beat at high speed until mixture is creamy, 1-2 mins. Wrap dough in plastic wrap and refrigerate for 1 hour. Form 1" balls of dough and place in mini muffin tins. Using your fingers dusted with flour, press dough into bottom and sides of tins. Fill each mini pie with about 1 T. cherry pie filling. Bake uncovered for 18-20 mins. or until lightly browned. Place pies on wire rack to cool.Top with a blueberry in the center and stick a pecan half part way down on one side. Serve with a mini dollop of vanilla bean icecream.

"Instead of living in the shadows of yesterday, walk in the light of today, and the hope of tomorrow."

Have FUN today, but stay cool. Drink LOTS OF WATER!!!!

Love,

MM