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Make the cherry filling by simmering together all ingredients in a saucepan on the stovetop until thickened.
While the filling is cooling, make the pie crust dough. Combine all dough ingredients into a bowl and mix until a dough forms. Refrigerate the dough for 20 minutes.
Remove dough from fridge and roll out to ⅛" thick. Cut 8 circles from dough and place inside a muffin tin, covering the bottom and up the sides making the crust.
Add filling to the crust shells. Cut small thin strips from remaining dough, placing two strips horizontally and two strips vertically over the filling. Add another strip of dough around the edge creating the circle crust edge.
Option to brush with an egg wash or olive oil and sprinkle with sugar. Bake for 15-17 minutes until tops and edges brown. Remove from oven and let cool 5 minutes before popping out of the pan. Enjoy!