Directions

1Preheat the oven to 350° and spray pans with non-stick spray.

2Prepare a pie crust and cut out tops and bottoms to fit 8 mini pie crust tins. Press one piece into the bottom of each pan.

3In a small bowl, beat cream cheese, 1 cup Epigamia Blueberry Greek Yogurt, 1 Tbsp flour and half lemon zest. Dollop a couple of tablespoons of cream mixture on each crust.

4In a large bowl, toss the blueberries, cherries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust (You can cut out any shapes on the top crust, like we have cut pi).

5Press the edges of the crust so it is firmly sealed.

6With a pastry brush, brush the tops of the pie crusts with butter and sprinkle with the cinnamon and sugar mixture.

7Cover the pies with tin foil and bake for 30 minutes at 350°. Remove the tin foil and bake for an additional 10-15 minutes, or until the crust is golden brown.

8Serve warm with Epigamia Blueberry Greek Yogurt!